Opening a Restaurant and then making it work by James Viles

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At the heart of good restaurants is the person who had the passion and determination to create their vision. This is a story of a restaurateurs’ journey about why he opened his business, what happened when he did (the good, the bad and now the success) and where he sources his produce from. James Viles of Biota Dining, now runs a successful restaurant and rooms in Bowral, NSW.

 

Entries for Australian young chef, waiter and restaurateur are open until 12 April 2015

Biota Dining

a: 18 Kangaloon Road, Bowral NSW 2576

t: +61 (0)2 4862 2005  

e: info@biotadining.com

 


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