Explore Fatto’s head chef’s secrets to producing big bold Italian dishes that respect the provenance of the produce. James will be presenting a selection of the restaurant’s best salumi and formaggi, house made pickles and breads on arrival; he will then show the secretes of grilled calamari and citrus salad; followed by broccoli & ricotta agnolotti del plin, brown butter, vincotto, walnuts, pancetta; and lastly, finish the night with a delicious strawberry custard tart with honey berries.
An Italian Feast
Explore chef’s secrets to perfect Italian restaurant dishes.
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Head Chef & Event Manager, Fatto Bar & Cantina
James commenced his professional training at Raymond Capaldi and Gary Mehigan’s Fenix, where he spent over three years being mentored by some of Melbourne’s top talent at the Richmond venue. Teaming up with Rosa Mitchell, now the eponymous Rosa’s Canteen, they set up shop at Journal Canteen on Flinders Lane, where James transformed Rosa’s traditional Italian home-style cooking into a refined restaurant offering. Joining the team at Church St Enoteca, a Chef’s Hat was achieved in the 12 months he spent at the venue.
James describes working in Britain at the two Michelin-starred The Square in Mayfair with the acclaimed Chef Phillip Howard as his most career defining role. He also spent time at the two Michelin-starred The Vineyard, Newbury as well as at TATE Britain, TATE Modern and managing luxury accommodation in Mont Blanc, Chamonix, France.
Returning to Australia, James accepted a position as Sous Chef, working for 2 years at the Dunkeld Royal Mail Hotel in rural Victoria, credited at that time with three Chef’s Hats. In November 2013 James joined the Van Haandel Group becoming both Venue Manager and Head Chef at Fatto, the very successful Bar & Cantina in the heart of Melbourne’s arts precinct.