Chef and owner of two-hatted Biota Dining & Rooms in NSW Bowral, James Viles has become one of Australia's most respected young chefs and restaurateurs, recognized particularly for his commitment to sustainability and his imaginative modern food. He's in the next wave of influential chefs, following on from the likes of Neil Perry. His restaurant takes its name from the word Biota (noun) meaning animals and plant life of a particular region. 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. Biota: Grow, gather, cook is his first book, and it is followed by Long Way Up. Biota Dining was honored in the Australian Financial Review Top 100 Restaurants 2015 and won The Sydney Morning Herald Good Food Guide Regional Restaurant of the Year 2015 and 2016, second hat in 2017.