Growing up in rural New Zealand, James developed an early appreciation for the hard work of farmers and producers who supply quality ingredients. This connection to the land has fuelled his passion for seasonal, locally grown, and responsibly sourced produce. He is committed to championing small producers, sourcing directly from farmers and suppliers whenever possible.

James’ culinary journey has taken him around the world with time spent heading up the kitchen at renowned seafood institution J Sheekey in London, before moving to Hong Kong to open The Seafood Room. Since relocating to Melbourne, James has had the opportunity to lead the kitchens at Iki Jime under Shannon Bennett and Cumulus Inc with Andrew McConnell.

“It’s a privilege to create a menu to pair alongside Seville Estates esteemed wines and to be cooking in such a beautiful location, with access to some of the best produce from the Yarra Valley and surrounding Victorian area.”