Chef and owner of two hatted Biota Dining & Rooms in NSW Bowral, James Viles has become one of Australia’s most respected young chefs and restaurateurs for his commitment to sustainability and his imaginative modern food. When James isn’t in 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 his much lauded restaurant.
James’ vision for Biota Dining was to create a dining destination in regional NSW that supported both local farmers and growers, incorporating seasonal botanicals and drawing on both propagating and foraging for the menu. James’ food is produce and technique driven with a close affiliation to nature.
Winning a coveted chef’s hat in the first year of opening, Biota Dining has become one of the most awarded regional restaurants in NSW. The restaurant went on to win a second hat in its second year in 2012 as well as the Sustainability Award for its commitment to running using sustainable practices and sourcing its produce ethically as well as growing much of its produce on site. Its grounds include a substantial kitchen garden as well as an onsite glasshouse growing local and imported seedlings, as well as a popular monthly farmer’s market.