We have appointed an inspirational new Head Chef to take the helm of our kitchen. British chef James Wallis asks you to leave your expectations at the door. INDU is not traditional Sri Lankan. INDU is not traditional Indian.
James has been cooking in Sydney’s kitchens since his arrival in Australia in 2015. At The Tilbury he quickly climbed the ranks from Sous-Chef to Head Chef, creating a new menu and overseeing a team of chefs. Prior to his departure for Australia, James was Head Chef at the 2AA Rosetted Room Restaurant in Manchester. One of his proudest achievements was being crowned Best British Restaurant by Gordon Ramsay when he worked at Sheffield’s Milestone as part of Channel 4 TV show Ramsay’s Best Restaurant. Getting the opportunity to work alongside Ramsay, and serve his food in Gordon’s Flagship 3 Michelin starred restaurant, was a career-defining experience for the young chef.
James has a past in nose to tail cooking, however since traveling the globe and experiencing how the rest of the world treats ingredients outside of the prime meats, he has taken that philosophy and applied it to the vegetables and seafood used within his dishes. Think petal to root or fin to fin.
New menu launching Tuesday 5 September!