As Executive Chef of Rick Shores, Norté, and Sueño, James has spent the past decade and a half helping shape the Gold Coast’s dining scene, championing food that is adventurous, generous and full of flavour without ever losing sight of what makes people want to come back.

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What is your supermarket guilty pleasure?

Lyles golden syrup - I only use this brand in my recipes but love it drizzled on a piece of toast with butter.

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Where do you like to eat out?

A Korean restaurant called Atto in Southport, it’s owned by one of my old sous chefs from Rick Shores and I love to take my family. We go once a week!

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What’s a favourite you like to cook for friends?

A large bowl of mussels with crusty bread. Sauce can change, but I love to do a classic moules mariniere, good white wine, garlic and cream.

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What’s a food trend you think is completely overrated and what ingredient deserves more hype?

I think if it’s just a trend they all go out anyway! I do think Rhubarb needs way more hype! Rhubarb from Tambourine Mountain is some of the best in the world. Paired with chilli in a savoury context is what I’d love to see more of.

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What’s your perfect day off meal you would cook for yourself?

More of a late night snack really but I love cheese on toast with Lao Gan Mar chilli sauce.

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What is your death row dinner?

Well I’d just sit down for an 18 course set menu to prolong it! If I had to pick one dish, it would be dessert. A perfect classic treacle tart with crunch on top, coconut, lemon, lyles golden syrup, custard and ice cream. Always both!

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Name your 4 dream dinner guests dead or alive?

David Bowie, John Candy, Anthony Bourdain and my grandmother. I think that would be perfect. I think about 80 cigarettes would be smoked, the conversation would be very fiery but also a lot of fun.

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What dish have you created are you most proud of?

It’s hard to choose one but the Red Duck Curry for its longevity. Still on the menu after all this time and people still love it.

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What chef do you admire the most?

Any chef who is still willing to be creative and studious into the later years of their career. Fergus Henderson for just being so resolute in his style and not really conforming to any sort of box really. 

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What dish does everyone have to try at Rick Shores?

Lobster & Prawn Jade Har Gow with Smoked Honey Truffle and Chilli Oil is crowd favourite and they are all hand made by our dim sum chefs.