Big-name chef takes over at Sydney five-star hotel

Leading chef James Viles is making a huge step from a country restaurant to one of the busiest hotel kitchens in Sydney. 

Viles closed the doors of his acclaimed Biota Dining eatery in Bowral in 2020 after combined impact of bushfires and Covid pandemic.

Since then he has been consulting to Emirates One&Only Wolgan Valley and Canberra-based Harvac group, for whom he opened an Asian barbecue restaurant.

Now, however, he will be joining the team at Park Hyatt Sydney to oversee the hotel's culinary operation.

Viles has 20 years of kitchen experience including stints with Aman Resorts and Orient Express Hotels.

"James' addition to our team is the first exciting step in our plans to transform The Dining Room and all our culinary experiences at Park Hyatt Sydney," says hotel general manager Samuel Dabinett.

With a superb location on the very edge of Sydney Harbour, between the Sydney Opera House and Harbour Bridge, Park Hyatt Sydney's signature restaurant The Dining Room will be reshaped by Viles.

One thing he might want to address is the insulting $12 charge for bread and butter.

For more information on The Dining Room visit www.diningroom.com.au