James Wayman

James Wayman is an accomplished Executive Chef and partner at Nana’s Bakery and Pizza, located in both Mystic, CT, and Westerly, RI. He is also the co-owner and chef-collaborator at his newest venture, River Bar of Westerly. Additionally, James is a founding partner and creative director of Moromi Shoyu, a small-batch fermentation company known for its traditional methods of producing koji, shoyu, and miso.

James’s passion for farm-grown food and the natural world began on his grandfather’s farm near Greensboro, North Carolina, where he spent much of his childhood. He developed his culinary skills at Johnson & Wales in Providence, Rhode Island, where he was introduced to New England coastal cuisine. After graduation, James became the chef at Water Street Café in Stonington, CT, where he crafted daily menus that highlighted the fresh, simple yet comforting flavors of the New England coastline. Later, he served as the Executive Chef at The River Tavern in Chester, CT, working alongside chef-owner Jonathan Rapp, before becoming the Executive Chef at Oyster Club in Mystic, CT, which is known for its outstanding farm-to-sea cuisine. James’s cooking, characterized by its emphasis on local ingredients, is enhanced by his experiences in Europe, Thailand, and Mexico.

His organic, naturally leavened pizza at Nana’s has received national acclaim from Forbes and Food & Wine. James has also been featured in Travel + Leisure, Saveur, and The New York Times, and was recognized as Best Chef by the Connecticut Restaurant Association. His newest restaurant, River Bar, has gained notoriety as one of the nation’s best new restaurants of 2024 by Esquire Magazine. James has an appreciation for multicultural foods, but also has enriched his life by integrating this same philosophy into his daily routines. Outside of his restaurants, James enjoys fishing, foraging, gardening, cooking over a wood fire, and caring for his brood of beloved chickens. He also dedicates time to meditation and traditional Japanese martial arts.