With a passion for sustainability, Seth James is renowned for his innovative use of fresh, local produce. Seth has recently accepted the exciting role of Head Chef at Wills Domain Winery, where he sources produce unique to the Margret River region to create his new menu.
About Seth JamesOriginally from Queensland, Seth undertook his apprenticeship at Seasalt at Armstrong’s, a premium restaurant located in Brisbane’s Inchcolm Hotel. Under the guidance of executive chef Russell Armstrong, Seth developed a solid work ethic and focus on creating the finest quality meals.
Seth relocated to Melbourne in 2010 taking up a position at Cutler & Co. Working at this Melbourne fine dining institution on Gertrude Street Fitzroy, Seth built a passion for exceptional and unusual produce.
After three and a half years with Cutler & Co, Seth moved into his first venture as Head Chef at The Aylesbury. Here he readily accepted the opportunity to establish his own unique style, delivering a Spanish influenced menu and unique locavore dining experiences such as four-course vegetarian degustations.
With a passion for locally produced ingredients, Seth views his suppliers as paramount; spending hours at a time reviewing their production methods, ensuring all ingredients fit with his green ethos.
Ready for his next challenge, Seth has recently relocated to Western Australia as Head Chef at one of the most dynamic and innovative wineries in the country. The highly acclaimed Wills Domain Winery Restaurant sits high above the Gunyulgup valley with sweeping vineyard and valley views and ocean glimpses.