Chef James Liles specializes in mixing French Traditional cuisine with his penchant for Southern Fusion flavors, he is seasoned in orchestrating custom menus, entertainment industry galas and corporate large-scale dining events.
Born in Lynchburg, TN Chef James Liles grew up hunting, fishing, farming and cooking traditional Southern fare. Many of his weekends were spent farming, hunting deer, turkeys, and rabbits, as well as fishing for bass, and catfish. Food was more than sustenance; it was a tradition. Dinner was a family ritual, where the food was homemade and everyone took the time to sit down and dine together.
Chef James’ formal culinary training came at the United States Air Force Culinary School. There, he refined his culinary techniques and earned the opportunity to train and work globally. After returning to home from military service, Chef James embarked on his civilian culinary journey and found his specialties on the gulf-coast and South Louisiana
Chef James brings his background in Southern cuisine to Atlanta, but he also embraces a traditional culinary style with emphasis on classic dishes. He loves his work and enjoys learning as he experiments and tests new ideas. His menu choices are driven by what is available at market and continually looks to source ingredients from local farmers for his kitchen. A proponent of whole-animal utilization, James also creates dinners, which feature chef-foraged local foods including fish, seafood, wild mushrooms, wild flowers, vegetables and fruits. Chef James frequently conducts culinary demonstrations for audiences ranging from ten to more than one hundred. He is comfortable on camera, and in person, sharing his love of cooking.
Sprig Restaurant 2860 Lavista Road, Decatur, GA 30030
Lunch | Dinner | Weekend Brunch | Catering | Events