THE RESTAURANT

James Ainscough, trained in Sydney under legendary French chef Guillime Baharimi, who was himself once sous chef to culinary legend Joël Robuchon at his two star restaurant, Jamin, in Paris.

Baharimi started in Sydney at Billson’s and this is where he taught a young James Ainscough how to cook. Billson’s, now called Quays, was listed in the San Pelligrino top 50 restaurants in the world a whopping six times.

Since cutting his teeth with an elite chef like Bahraimi, James has been busy travelling the globe chasing the culinary dream (and the rock n roll one when he gets the chance – James writes music for a Dutch rock group), working his way through a slew of top restaurants throughout Singapore, the Netherlands, US and of course his parents’ homeland, Ireland.