Chef: James Viles
Restaurant: Biota Dining & Bertha’s Meats, Bowral NSW
Awards: Sydney Morning Herald’s Good Food Guide Three Chefs Hats 2020 & no. 46 Australia’s Top 100 Restaurants
James Viles is chef and owner of two-hatted Biota Dining, Bertha’s Meats and Barn by Biota in Bowral, NSW. His hyperlocal kitchen concept builds menus solely from the fruits of the surrounding lands which has won him and Barn by Biota attention from Time magazine as one of the top 100 places in the world 2019.
Viles has become one of Australia’s most respected young chefs and restaurateurs, recognised for his commitment to sustainability and his dramatic modern food. He champions the use of seasonal, ethical produce to create honest, pure and delicious dishes.
James’ career began at a young age as chef at The Schoolhouse in the Southern Highlands where he had grown up. As head chef at the restaurant, he received the accolade of being one of the youngest chefs ever awarded a Sydney Morning Herald Chef’s Hat, at the age of 23.
James then worked overseas for a number of years to gain experience in the kitchens of some of the world’s best chefs. He was involved with the openings of several acclaimed restaurants and hotels throughout the Middle East and Europe, and worked alongside chefs such as two-star Michelin Chef Hans Haas of Tantris in Munich and Alain Ducasse at Spoon in Hong Kong.