James Webb of radii restaurant and bar is an English chef that is happy to divulge the secret all chefs use to ensure a smoothly running kitchen.
English chef James Webb began his career front of house as part of a UK hotel group where he worked as a relief manager for a string of traditional pubs. Throughout his travels he found himself spending more and more time back of house assisting the chefs with busy services. His passion for this trade soon grew with him taking on a commis chef position at Melbourne’s Treasury at the Sebel, shortly after moving to Australia. Today, some four years later, James can be found at radii restaurant and bar in the role of chef de cuisine. Quite an achievement.
James’ first food memory is of Sunday lunches at his grandparent’s dairy farm where he was greeted by the smell of freshly baked bread. His favourite restaurant is Pearl, partly due to his admiration of head chef Geoff Lindsay’s energy and innovation. Other chefs he admires include fellow Brits Marco Pierre White and Gordon Ramsay (technically a Scott), and local boy Shannon Bennett. His pearl of wisdom to us cooks at home: “Be organised. Take your time when cooking a special meal and remember: mise en place (everything in place) – a method all chefs use to ensure seamless service.”... Read more.