APPEARING AT: FROM THE EARTH DEGUSTATION CHEF'S CABIN FESTIVAL VILLAGE
Describing Biota Dining as “synthesising high technique and the rhythms of the season to produce dishes that feel fresh and spontaneous,” the Sydney Morning Herald’s Terry Durack captured the essence of James Viles’ regional dining mission.
James is a chef who likes to get out of the kitchen. You’ll find him in the forest, on the river or on a farm in the Southern Highlands, hunting, gathering and seeking inspiration for Biota. His commitment to sourcing produce ethically also sees him grow much of Biota’s produce on site in their kitchen garden and glasshouse.
Lauded as a rising star early on, James took a chance to work in the Middle East and Europe, alongside chefs such as two-star Michelin Chef Hans Haas of Tantris in Munich and Alain Ducasse at Spoon in Hong Kong. But the pull of the Southern Highlands brought him home to set up Biota. Accolades have come thick and fast making James one of Australia’s most lauded young chefs; with a coveted chef’s hat in the first year of opening and a second hat in its second year. In November 2015, James released his first cookbook, Biota Dining.
James @biotadining teams up with Kiren Mainwaring of East Perth’s Co-op Dining for From The Earth.
Image: Jason Loucas