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James Viles creates waves at the Park Hyatt, Sydney

James Viles creates waves at the Park Hyatt, Sydney

hyatt syd

Sustainability on show at the Park Hyatt, Sydney

beetroot park hyatt
For the Vegans: beetroot at the Park Hyatt

Surfing the menu harbourside

I like surfers, after all, I am one (although I don’t hit the water every morning as I used to).  Surfers know other surfers. There’s that laidback attitude, friendly smile and an honesty about them. So when James Viles greeted us at a luncheon to present his new sustainability menu for the Park Hyatt, he ticked all the boxes: a warmth, a genuine care for the ocean and the environment and ready to have a joke. He suggested to the GM that he wanted to fill the Park Hyatt’s roof top with bees. Actually, I think he was serious. The GM doesn’t!

Bees on the rooftop of the Park Hyatt Sydney

gin bar the rocks
Hickson Road Gin – a great place for a drink just across the road from the Park Hyatt

However, there is a buzz on the rooftop and it’s coming from the beehives. Perhaps James doesn’t have the number of bees just yet but no doubt the success that he will bring to the Park Hyatt may just earn him enough brownie points to get his way.

James is also making good use of the honey to serve up native iced bush teas using seasonal plants such as strawberry gum and banksia as well as across all culinary areas including cocktails and guest amenities.

James is repositioning the harbourside hotel as a destination that offers a food journey through parts of Australia where some of our country’s best ingredients are found in their natural habitat with new experiences and a cooking style that is focused, relaxed and approachable.

Biota’s loss is Park Hyatt’s gain

park hyatt sydney
Park Hyatt, Sydney

The Park Hyatt is celebrating gaining this big name chef who is adored by many who have dined at his two hatted restaurant Biota Dining in Bowral, NSW, which closed in 2020 after almost a decade.

Having received the accolade of being one of the youngest chefs ever to be awarded a Sydney Morning Herald Chef’s Hat at 23 years old, James has worked in high-profile luxury hotels in Sydney and overseas, before opening the award-winning Biota Dining. There, James supported both local farmers and growers and alongside the restaurant’s on-site farm produce, incorporated native Australian ingredients and locally sourced produce into his modern Australian menu.

James’ imaginative modern food and commitment to sustainability are making waves in Sydney and guests are drooling over the new breakfast offering, reminiscent of Sydney’s popular breakfast scene; new menus in The Living Room, The Bar, and in-room dining; each with a strong focus around sustainability and regenerative agricultural practices.

An Australian menu on show

davidson plum spritz hyatt
Davidson plum spritz

It’s refreshing to see a contemporary Australian menu incorporated into arguably one of Australia’s most luxurious hotels which gives visitors from overseas a true taste of what homegrown talent can dish up.

Follow @diningbyjamesviles on Instagram to keep up to date on the hotel’s dining news and experiences.

About Park Hyatt Sydney
Seated majestically on one of the world’s most beautiful harbours, Park Hyatt Sydney perfectly personifies contemporary luxury with its coveted location between the Sydney Opera House and Harbour Bridge. Reminiscent of an exclusive harbourside residence, the hotel offers intimate surrounds with architecture, art and design that reflect the Australian landscape. For more information, please visit

Follow @ParkHyattSydney on Facebook and Instagram, and tag photos with #LuxuryIsPersonal

For more personalised information tips and advice, or to book this incredible holiday contact your local TravelManagers’ personal travel manager here.

For more information visit

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