Duvall Team Feature: Operations Executive, James Fox
Our next team spotlight features James Fox, our Operations Executive! James has been in the catering industry for 19 years. He served as the executive chef at our sister company, Best Impressions Catering for 14 years before moving down to Charleston to join the Duvall family in 2018! Catering has been his first love ever since he took his first job at 15 years old, and he can’t wait to bring his experience and passion to Charleston.
What is your dream job?
Having a concert/event venue where I can share my passion for food and live music.
What are you known for?
Latkes, Matzah Balls, Chopped Liver and Brisket….I have an affinity for traditional Jewish foods made without recipes just like the old days, where the preparation was passed down to the next generation and made with love.
What do you like to do in your free time?
Watching sports, boating on the lake, playing guitar, going to concerts. I enjoy traveling and spending time with my wife and daughters, trying new restaurants and experience new food scenes.
What is your favorite thing(s) on our menu?
All the local seafood – especially oysters!
What do you love most about your current position and our industry?
I love working with all the departments of our operation and bringing my experience and passion to our events from catering birthday parties to full service wedding catering to catering charity galas in Charleston. What I love about our industry is the appreciation from our clients when we exceed their expectations for an event that they will remember for the rest of their life, rather than just another dinner.
You stop outside the office and find a lottery ticket that ends up winning $10 million. What would you do?
Hire Guns and Roses to play at my birthday party and give the rest to Charity!
What food are you? Why?
Bread, because it goes with everything and is always a supporting cast member in any dinner.
What was the first sign you encountered that you were in the right industry?
I was 15 years old working in a small restaurant, I got cut on a meat slicer, got stitches and could not wait to get back to work the next day.