James Viles, Electrolux Ambassador and chef and owner of Biota is one of Australia’s most respected chefs and restaurateurs for his commitment to sustainability and his imaginative modern food. At the age of 23, James Viles, was awarded a Chef’s Hat in 2004 during his time at The Schoolhouse Restaurant in Bowral.

James has also worked internationally as an Executive Chef at The Chedi Muscat, GHM Hotels, 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, James gained invaluable knowledge at The Observatory, Mint Bar & Dining (The Intercontinental), The Sofitel Hotel Melbourne, Jonah’s Restaurant and Milton Park. In 2011 James launched his own restaurant, Biota Dining, where he served food which is produce and technique driven and has a close affiliation to nature.

Since opening in April 2011 Biota Dining has been voted in the Top 100 Restaurants in Australia by Australian Gourmet Traveller for 2011 and 2012 and as a Finalist in “Best Regional Category”. In 2012 Biota Dining was awarded two chef’s hats and was also recognised with the Sustainability Award in the 2013 Sydney Morning Herald Good Food Guide Awards. In 2013, James was awarded the 2013 Electrolux Restauranteur of the Year Award.

Most recently in 2018, James opened BARN - the wild sibling of Biota. BARN. holds a series of dinners each month only using ingredients sourced from local growers and farmers.

Producing And Sourcing Sustainability

Chef and owner of Biota Dining, James Viles, shows us how his approach to cooking focusses on sustainability, sourcing local produce and working with likeminded people.