Chef and owner of two hatted Biota Dining & Rooms in NSW Bowral, James Viles, has joined forces with Sundays Beach Club at The Ungasan Clifftop Resort to bring fresh flavours to Bali. James is one of Australia’s most respected young chefs and known for his commitment to sustainability and his imaginative modern food.
Chef Viles spends a week a month at the resort, and has created new banquet menus for weddings and events, which went live late last year, and has just recreated new menus at Sundays, which the resort has been producing for a few weeks now but which officially launch this month (April).
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.
Part of the resort’s deal with James is that he place a full-time Biota Chef into The Ungasan’s kitchen. “Ryan Kovan started with us last year,” said owner Steven Cain. “Ryan co-heads our kitchen with our very own Chef Marthada, who has been with us from the very beginning.”