The story
On Charleston’s Coming Street, Chubby Fish brings a direct connection between the Atlantic Ocean and the dining table. Chef James London, a Charleston native, opened the restaurant in 2018 with his wife Yoanna, and the concept is refreshingly straightforward: fresh, Lowcountry seafood with innovative preparations. The menu changes daily, reflecting what local fishermen and farmers are bringing in that day.
Chef London’s path to his own kitchen is rooted in a deep curiosity about food. After cooking in barbecue and Southern restaurants around South Carolina, he studied at the College of Charleston while working in fine dining. He then moved to New York City, graduated from The French Culinary Institute, and worked with Chef Josh Dechellis before becoming Executive Chef at Niko, a fine dining Japanese restaurant in Soho. A stint in San Francisco leading the kitchen at The Elite Café followed, before he and Yoanna returned home to open Chubby Fish.
The restaurant’s approach is captured in its own words: “chef driven, dock to table.” That means a raw bar with oysters from South Carolina, North Carolina, Massachusetts, and Maine, a triggerfish ceviche with avocado and cucumber, and yellowfin tuna crudo with seasonal fruit. Small plates might include grilled oysters with crab fat curry and cashews, or chili garlic shrimp with jalapeño and ginger. The large plate is a market fish, prepared according to the chef’s instincts that day.
Chubby Fish has earned significant recognition: a Best New Restaurant nod from Bon Appetit, a #7 ranking from Food and Wine Magazine, and a James Beard Award finalist spot for Best Chef Southeast in 2024. In 2026, it received a Michelin Recommended distinction, cementing its place as a destination for thoughtful American seafood in Charleston.
The restaurant is small—just 40 seats—and operates on a wait list system. Guests begin lining up around 4pm, and names are taken when the doors open at 5pm. It’s a no-reservations space that rewards those who arrive early or are willing to wait. The energy is warm and direct, a reflection of the chef’s philosophy: let the ingredients speak, and treat every guest like a neighbor.
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