James Lawrie: Husband, Father, Chef, Caterer 

Crafting a chef out of a boy still in his teens, James started exploring a serious career and culinary opportunities at stillwater at Crittenden Estate in Victoria. With a growing passion for cooking, hospitality lifestyle, amazing produce and his creative personality, #cheflife developed into a pure romance.

Coming back to Adelaide James grew his network working for the former Adelaide Oval  before joining the team at The Playford.  However, it was the leadership and personal mentorship of Justin Miles at Windy Point restaurant and Dennis Leslie at Hill of Grace restaurant that collectively forged James’ culinary portfolio showcasing a range of cuisines; from Modern French to Filipino.

Being involved in many successful businesses and stadium multi-outlet start-ups, and external catering operations; James’ experience within the hospitality and catering industry is quite extensive, with a sound knowledge of leadership and managerial qualities.

James’ food philosophy stems from his belief in South Australia’s amazing local produce. He is a simple truth that connects local producers with our community; enabling him to create simple, honest and humble food, showcasing what South Australia has to offer.