In Conversation With… James Viles

James Viles is a dynamic young Australian chef and restaurateur known for his commitment to using seasonal, ethical produce to create honest dishes rooted in the Australian landscape.

His hyperlocal menus built on fruits from the surrounding land have won him recognition both near and far. Viles has long championed the link between nature and food, creating dishes that not only respect the land itself, but educate his guests on the provenance and importance of food as a part of the natural world. It is this strong sense of place on Viles’ plates that makes the young chef such a marvel.

Tell us about your journey into the food world. Where did it begin and how?

I started my career as a young chef at Aman Resorts and Orient Express Hotels. I then returned to the Southern Highlands, where I grew up, to work at The Schoolhouse. I spent a lot of time working at acclaimed restaurants throughout the Middle East and Europe, working alongside Michelin-starred chefs including Hans Haas of Tantris in Munich and Alain Ducasse at Spoon in Hong Kong. Returning to Australia and prior to joining Emirates One&Only Wolgan Valley as executive chef this year, I opened Biota Dining in Bowral, which was named Regional Restaurant of the Year in 2014 and 2015 and held its two chef hat status for eight years.

You recently took on the role of executive chef at Emirates One&Only Wolgan Valley. What was it like creating a new menu and do you have a favourite dish?