JAMES VILES

Resident executive chef at Emirates One&Only Wolgan Valley, a conservation-based resort in the Greater Blue Mountains

Explain the food focus at Wolgan Valley?

We champion ‘eat and drink local’ and love discovering – and introducing people to – the best of Australia’s exceptional food and wine.

What dish is high on your rotation? I’d have to say my favourite is the whole roast duck. We roast it whole and then it’s presented on the table, accompanied by a wild bouquet of gathered florals from the property and some wood-smoked plums.

A cookbook that inspires you? I would have to say, Bras by Michel Bras, and Encyclopédie Culinaire Du XXie Siècle by Marc Veryant, both closely a liated with nature and with an abstract approach to food and life.

Are you an alfresco entertainer? I’m outdoors all the way – rain, hail or shine. I love being outside, in nature and beautiful surroundings.

Last great party you attended was? The best party I can remember was on the banks of Lake Tahoe, with great Australian wines, food and people. It was under the stars, with reflections from the mountains around us and unreal live music! oneandonlyresorts.com/wolgan-valley