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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. Chef and director 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.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. 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. Stay up-to-date with the latest Fresh Collective news, special events information with our newsletter. 17k Followers, 1,568 Following, 1,502 Posts - See Instagram photos and videos from JAMES VILES (@chefjamesviles) James Viles, owner of two hatted Biota Dining in Bowral has worked in partnership with The Fresh Collective since 2016. 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. 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. RECIPES. Any purchased Electrolux appliance can be found by its serial number.

Restaurants: Biota Dining; Chef and director 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 …

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. Learn more about Electrolux Refrigeration, Learn more about Electrolux Vacuum Cleaners. Chef Ambassador. With a shared vision and commitment to the principles that define Biota Dining: sustainability, local produce and botanical ingredients, James works with The Fresh Collective to develop premium event experiences and signature menus. James Viles, owner of two hatted Biota Dining in Bowral has worked in partnership with The Fresh Collective since 2016. 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. 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. 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. BARN. 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. 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. James and Joel head to the local national park to catch, smoke and cook native river trout by the banks of the Wollondilly River. James Viles's Profile. At the age of 23, James Viles, was awarded a Chef’s Hat in 2004 during his … 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). 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”. To enquire about an experience with James Viles. 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. Baked Macadamia-crusted Fish. holds a series of dinners each month only using ingredients sourced from local growers and farmers. James recently opened 13 comfortable Scandinavian-style rooms within the beautiful grounds and gardens. With a shared vision and commitment to the principles that define Biota Dining: sustainability, local produce and botanical ingredients, James works with The Fresh Collective to develop premium event experiences and signature menus.

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