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James Viles, Chef and director of two-hatted Biota Dining & Rooms in NSW Bowral, has become one of Australia's most respected young chefs and restaurateurs.
James’ food is produce and technique driven with a close affiliation to nature. He is committed to sustainability and his imaginative modern food. A just 23, James received the accolade of being one of the youngest chefs ever awarded a Sydney Morning Herald Chef’s Hat.
He then worked overseas for a number of years to gain experience in the kitchens of some of the world’s best chefs. He worked alongside chefs such as two-hatted Michelin Chef Hans Haas of Tantris in Munich and Alain Ducasse at Spoon in Hong Kong.