Legends of The Speakeasy Group

We sat down with James Green over a Negroni for a catch up.

James Green is the passionate and talented Head Chef of The Sanderson and Eau-de-Vie Sydney.

Tell us a bit about your hospitality journey and what you love about the industry?

I’ve been in the industry now in some capacity for over 20 years, starting in the family business at 15, before taking a more permanent role in the industry when I was 20. From there, I worked in some great restaurants in Sydney and overseas, ranging from Otto in Woolloomooloo, to Momofuku in Toronto and WD-50 in NYC. Upon returning home I had a stint at Icebergs in Bondi, before embarking on more senior roles around Sydney, as Executive Chef at Q Station in Manly, Head Chef at North Bondi Fish and Executive Chef at Manta before joining the Speakeasy Group prior to the opening of The Sanderson and Eau de Vie 2.0.

I think what I love most about the industry is the outlet for creativity, I find it very satisfying. The other thing I love is the close sense of community within hospitality, everyone looks after one another, supports each other’s venues, particularly in Sydney. It’s very close knit.

What is a day in the life in your role look like as The Head Chef of The Sanderson and Eau-de-Vie Sydney?

It varies from day to day, from the more routine duties of checking in on the produce, ordering and training staff, to the more creative and exciting side of developing new dishes, exploring new products, and working with our res & events teams developing some bespoke experiences for guests. I also spend a good amount of time developing relationships with some terrific producers and suppliers around the country, which flows through onto the menu.

What do you love most about your role as Head Chef?

I love that it provides me the perfect outlet for creativity, where I can take a dish from ingredient, to idea, and then through trial and error, to the finished product. Working with great products is also key in that process, we are super producer focused at The Sanderson in particular, and working with some of the best ingredients the country has to offer is incredibly inspiring.

I also find it really satisfying to see the chefs on our team learn and grow as we mentor them.

Favourite dish on The Sanderson menu?

Probably the dry aged Wollemi duck with whisky mustard glaze. I love duck, and this one is right up there.

Where would we find you on a day off?

I generally try and switch off, so you’ll usually find me on the golf course, watching a movie with my partner, or heading out for a nice dinner somewhere.