Restaurant: Biota Restaurant

Restaurant Chef and Director of Biota Dining James Viles was the youngest chef to be awarded a Chef's Hat. At just 23 years of age, James was awarded this prestigious title in 2004 during his time at Bowral’s The Schoolhouse Restaurant. James has worked internationally as Executive Chef at The Chedi Muscat, GHM Hotels (Voted No. 1 Resort - Middle East, African and Indian Ocean by Conde Nast Traveller’s Awards 2008), at the Jumeirah Emirates Towers, Dubai, and alongside two-star Michelin Chef Hans Haas of Tantris (Munich) and Alain Ducasse of Spoon (Hong Kong).

Closer to home, he gained invaluable knowledge in the kitchens at The Observatory, Mint Bar & Dining (The Intercontinental), The Sofitel Hotel Melbourne, Jonah's Restaurant and Milton Park. James’s individual flair and innovation are an amalgamation of his overseas and local experience resulting in the April 2011 launch of his own restaurant - Biota Dining in Bowral. The food is produce and technique driven with a close affiliation to nature: “Biota is a dining experience supporting both local farmers and growers. We focus on artisanal produce and incorporate seasonal botanicals in all aspects of our menus and environment. Our constant study of and devotion to the extraction of taste and aroma in all plant form is an integral part of our cycle”.

James has made regular appearances on TV including Channel Nine’s Fresh program and on radio. He has hosted cooking classes and made festival guest chef appearances both nationally and overseas. Biota has recently been voted in the Top 100 Restaurants in Australia by Australian Gourmet Traveller and as a Finalist in “Best Regional Category”. Biota also received a coveted Hat in the Sydney Morning Herald Good Food Guide 2011 and became a finalist in their “Best New Restaurant” category. Biota also took top gong this year for Time Out Sydney’s ‘Best Outta Town’ restaurant.

Anna Lisle