2025

Rooted in memories of her grandmother’s cooking and years spent honing technique across kitchens like Quay and Jonah’s, Executive Chef Abby James brings depth and intuition to her role at The Botanica Vaucluse. In this Crumb Wire profile, she reflects on her journey through some of Sydney’s most respected kitchens, the evolution of Australia’s dining landscape, and how the art of fermentation has brought her story full circle. What first sparked your love for food, and how did you get your start in the industry? I actually grew up living with my grandmother, and she’s still one of the best cooks I know. She had this amazing way of making everything from scratch – growing her own vegetables and fruit, curing meats, and cooking for the whole family, including my parents, who were working full-time. I was always in awe of her skills and would constantly ask her how she learned to do it all. She used to tell me stories about growing up with very little, and how she had to learn to cultivate food and pick up essential life skills early on. I think that really stuck with me.  I was always curious about the plants she grew around the house  – asking what they were, what they tasted like, and how she used them. I especially loved watching her use native fermentation techniques to preserve and season food, even if I didn’t fully understand it back then. Looking back, that’s really where my love for food and cooking started  – in that backyard garden and kitchen, learning from someone who made magic out of what she had. What’s been your journey so far – from your first job to where you are now? I started out as a pizzaiolo at a wine bar that specialised in hand-tossed pizzas and fresh pastas.  It was my first real taste of fast-paced kitchen life, working with dough – something I still enjoy to this day.  From there, I joined The Grounds of Alexandria. I started in their pizza outlet and later moved across to the café and restaurant, which gave me the chance to work across different sections and broaden my skill set.  The executive chef at The Grounds at the time  – who had mentored one of the co-head chefs at Quay  – encouraged me to aim higher and suggested I try to get into Quay. I didn’t think I had much of a shot, but I sent off a cover letter and CV anyway.  A few weeks later, I found myself in the Quay kitchen, starting my first day on the third course section. That experience was a turning point. I really honed my technical skills, discipline, and resilience, pushing myself to come out of that kitchen each day a better chef than the day before. After Quay, I continued my training at Jonah’s Whale Beach Restaurant, where I deepened my understanding of Italian cooking. From there, I moved to Marramarra Lodge for a more hands-on role, where I reconnected with the fundamentals of cooking  – growing, tending, and harvesting produce ourselves to use directly on the menu. That connection to ingredients was incredibly grounding. Finally, after gaining experience across these incredible kitchens, I joined The Botanica. Here, I’ve been able to bring together everything I’ve learned  – my fine dining training, my love for produce, and my passion for creating seasonal, thoughtful menus that shape the dining experience here. What have been some of your greatest achievements and challenges along the way? Achievements: One of my proudest moments was representing New South Wales in the National Apprentice Competition, where I earned Bronze medals in both the individual and team categories. That experience really validated the hard work and dedication I’d been putting into my craft. Another major milestone was stepping into the world of fine dining and securing a role at Quay, one of Australia’s most iconic restaurants. Simply getting my foot in the door there felt like a huge achievement  – it marked a turning point in my career and pushed me to raise my standards even higher. Outside the kitchen, a personal highlight was learning to drive a boat and earning my license while working on the Hawkesbury River. It was such a unique part of the job and pushed me outside my comfort zone in the best way possible. Challenges: There have definitely been some tough moments along the way. The long, often gruelling hours are part of the reality of professional kitchens. I’ve also faced verbal and mental challenges in certain environments, and at times, being underestimated or overlooked as a female chef was a difficult hurdle to navigate. There were instances when others took credit for my work, and I didn’t always feel empowered to speak up. But those experiences shaped me  – they taught me resilience, self-worth, and the importance of integrity. More than anything, they’ve motivated me to help create a healthier, more respectful kitchen culture for the next generation of chefs coming through. Outside your property/properties, what are your current favourite food joints? Some of my current favourite spots around Sydney include The Eight, Bella Brutta, Juan Bowl and Tea, Old Town Hong Kong, Kosta’s Takeaway, Sandoitchi, and a little family-owned Vietnamese gem in Bankstown called My Canh. Which chefs and cuisines inspire you most – past or present? Some of the chefs I really look up to are Thomas Keller, Clare Smyth, and Björn Frantzén. I’m drawn to all kinds of cuisines  – even the ones I haven’t had much exposure to yet  – because there’s always something new to learn.  But the kind of food that inspires me most is the kind that transforms simple ingredients into something memorable. I love dishes that tell a story about the chef behind them, that show clever use of ingredients, sophisticated seasoning, and have that little element of surprise  – something that sparks curiosity or conversation at the table. How do you think Australia’s food culture has evolved in…

Cooking has taken Jaaks Executive Chef Arman Uz from Cappadocia to Kyle Bay, but his philosophy remains the same: respect for ingredients, technique and people. In this Crumb Wire profile, he talks about the lessons from Turkey’s kitchens, the discipline behind three chef hats, and the value of staying humble in a changing food scene. What first sparked your love for food, and how did you get your start in the industry? My love of food began with watching my mum cook at home and eating street food from the vendors in my hometown of Tarsus. That early exposure taught me to respect ingredients and embrace flavour.  I began cooking professionally in Cappadocia, Turkey, in 1991. When I moved to Australia in 2004, my first job was at Lagoon in Wollongong, a Greek seafood restaurant. It was there that I learned how childhood flavours could evolve with local produce, and the importance of simplicity, freshness, and strong relationships with suppliers. What’s been your journey so far – from your first job to where you are now? Before moving to Australia, I spent 15 years cooking in upmarket hotels and restaurants in Cappadocia, Turkey, where I trained under some of the country’s top chefs. Those years laid the foundation for everything – technique, discipline, and a deep respect for regional flavours. My cooking today is playful yet grounded: small plates, mezedes, offal, seafood and vegetables – all rooted in seasonal produce and traditional techniques. The journey has been one of evolution, from fine dining to something more communal and expressive of my heritage. What have been some of your greatest achievements and challenges along the way? I’ve put in countless long hours and made sacrifices – missing family gatherings, pushing through fatigue, consistently placing my work first. That dedication has been my foundation. One of my proudest moments was setting up from scratch and earning chef hats at Maydanoz – Sydney for three years in a row. That recognition wasn’t just about the food – it was a reflection of the team, the suppliers, and the vision working together. Beyond awards, I take pride in leaving a positive mark wherever I’ve worked: bringing fresh ideas, honing systems, mentoring teams, and helping every business grow. The challenge is staying curious, staying humble, and always remembering why I started – because every detail matters. Outside your property/properties, what are your current favourite places to eat? I love walking to Chinatown and discovering random little spots – something is exciting about stepping into a place you’ve never tried before and being surprised. That curiosity keeps me inspired. Some of my go-to favourites are Mamak for the roti and satay, Kajiken for their dry ramen, and BBQ by XO Pipi – they do excellent food. Each of these places brings something unique, whether it’s bold flavours, smart technique, or just a great vibe. I’m always drawn to places where you can taste passion and honesty in the food. Which chefs and cuisines inspire you most – past or present? Honestly, I’ve always been inspired by street vendors. There’s something deeply honest about the way they work – they love what they do, and it’s often something passed down through generations. They focus on one thing and do it exceptionally well, day in and day out. It’s not just technique – it’s heart, rhythm, and dedication. That spirit of cooking with both hands and soul is something I try to carry into my own food. Today, I bring that same focus: respect for tradition, attention to detail, and the belief that even the simplest dish, done with care, can be unforgettable. How do you think Australia’s food culture has evolved in recent years? Australia’s food scene has become more confident and more curious. Diners are increasingly open to dishes and ingredients they might not have touched ten years ago. There’s also a growing respect for regionality and provenance, which is excellent. The multicultural landscape here is constantly enriching our plates – not just in flavour but in the stories we tell through food. That’s what makes Australia so dynamic. Any exciting food trends you’ve tried at home – or snuck onto the menu? At Jaaks, I love taking traditional ideas and twisting them – not to be trendy, but to keep things evolving. For example, using salmon belly in our sheftalies instead of pork brings a different kind of richness and elegance. At home, I’ve been experimenting with fermentation, making cheese, yogurt, and fermented hot sauces, which often make their way onto the menu in small ways. These little touches can be a great addition to most dishes. And finally, what do you love doing when you’re not in the kitchen/at the venue? When I’m not cooking, I love wandering through markets or checking out new spots to eat – I’m always on the lookout for something tasty. But I also like to get outside, clear my head, and just relax. Those breaks help me recharge and come back to the kitchen with fresh ideas and energy. Find more food and drink features on Crumb Wire.