If you are passionate about Italian cuisine, join James to uncover the secrets behind his classic, boldly flavoured menu: Fatto’s signature salumi and formaggi selection, with house made pickles and breads; citrus salad with blood orange, ruby grapefruit, pickled golden beetroot, mint, green chilli and olives; Roman-style braised lamb with parmesan gnocchi, fresh peas, green olives and gremolata, a flavourful herb, lemon zest and garlic condiment; and to finish, Victorian strawberries, with vanilla mascarpone cream and a sprinkling of cocoa nibs. Buon Appetito!
Celebrating Italian Cuisine
A classic, boldly flavoured menu
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.