james viles
Celebrated Australian Chef James Viles heads Waatu’s culinary team. An award-winning Chef and adventurer, James is one of the youngest chefs ever awarded a Sydney Morning Herald Chef Hat, at the age of 23. His restaurant Biota Dining became one of Australia’s most awarded and respected restaurants and held Two Chefs Hats in the SMH good food guide for 9 consecutive years. James focuses on the very best produce, working closely with farmers and growers, inspired by people and place and what mother nature provides in each season.
krisna dwipayana
Born and bred in Bali, Chef Krisna is the heart and soul of the Waatu kitchen, with an unmatched knowledge of local ingredients, techniques and recipes.
putu wirawan
Putu has a reputation as one of Bali’s most admired mixologists and sommeliers. Now stepping out from behind the bar as restaurant manager, his legendary service and creative genius shines through.
andy photiou
Chef Andy started his cooking journey at Byron Bay’s Raes on Watego, but has been a long-time collaborator with James Viles since the early Biota days. A deft and experienced hand with cooking over coals.
tia evans - dunne
A qualified sommelier and highly experienced floor manager, Tia brings over 10 years of experience in top-level hospitality and a commitment to creating extraordinary moments for guests.
ade pratama
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
james viles
Celebrated Australian Chef James Viles heads Waatu’s culinary team. An award-winning Chef and adventurer, James is one of the youngest chefs ever awarded a Sydney Morning Herald Chef Hat, at the age of 23. His restaurant Biota Dining became one of Australia’s most awarded and respected restaurants and held Two Chefs Hats in the SMH good food guide for 9 consecutive years. James focuses on the very best produce, working closely with farmers and growers, inspired by people and place and what mother nature provides in each season.
andy photiou
Chef Andy started his cooking journey at Byron Bay’s Raes on Watego, but has been a long-time collaborator with James Viles since the early Biota days. A deft and experienced hand with cooking over coals.
krisna dwipayana
Born and bred in Bali, Chef Krisna is the heart and soul of the Waatu kitchen, with an unmatched knowledge of local ingredients, techniques and recipes.
tia evans - dunne
A qualified sommelier and highly experienced floor manager, Tia brings over 10 years of experience in top-level hospitality and a commitment to creating extraordinary moments for guests.
putu wirawan
Putu has a reputation as one of Bali’s most admired mixologists and sommeliers. Now stepping out from behind the bar as restaurant manager, his legendary service and creative genius shines through.
ade pratama
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.