Paper, Scissors, Stock.

James Cole Bowen is a chef whose career has been shaped by trust, creativity and the kitchens that backed him. James had just taken out Best Bar Dining at The Corner Dairy where he was given the reins of the menu by Tom and Sam Hart, when he made the jump to open Gibney as head chef. That win and the strong relationships built at The Corner Dairy set the tone for what came next.
But the story had long history before then. James had cooked at Le Rebelle, Lulu La Delizia, and in Melbourne, but it was the time at Amusé that truly shaped the chef he is today, and we’ve loved talking to him about it in the podcast.
Now part of the Kailis Group alongside George, Nina and the wider team, James has helped guide Gibney through its opening journey all the way to Restaurant of the Year, and now into its second summer.

On today's episode, we are joined by Bac Pham, the creative force behind North 54 in Leederville.
After apprenticeships at Crown and stints across Perth hotspots like Petition, Besk and Vinotto, Bac launched North 54 as a pop-up series in late 2023 with mate Drew Dawson.
What started at Arrival Hall evolved through venues like The Doubleview Bowling Club into a permanent spot serving tight, nostalgic Vietnamese-inspired bahn mi and noodle bowls with Northern flavours and Thai twists.

Today's guest is a chef who proves that great food doesn't have to live behind white tablecloths. Jacob D'Vauz is chef-owner of Special Delivery and Magnolia BBQ. He has cooked at Rockpool, Madalena's and even for Sir Paul Mcartney, but a defining moment came when he took over the kitchen at the Doubleview Bowling Club.

Burntout from working three jobs seven days a week, Jacob stepped back from big kitchens to focus on creativity, family and accessibility. What followed were packed-out dinner services that rewrote the rules of bowls club dining. Now that ethos lives on through Magnolia BBQ - a pop-up at Modus Coffee in Victoria Park, alongside his role overseeing the menu at Elgin Wine Bar in Ho Chi Minh City in Vietnam.

This is Jacob D'Vauz and the story of cooking with culture, care and purpose.

In the studio today is Lachie Bisset, one half of the visionary team behind Perth's iconic North St Store, Wards Dining, Little Loaf and a growing bakery empire dedicated to making exceptional food accessible to all. Partnering with Craig, Lachie has built a community-focused brand with their venues serving as beloved hubs for their legendary baked goods and unpretentious, high-quality fare. We explore Lachie's unique approach to what makes great hospitality and talk about his early love for food and all that's wholesome.

In this episode, we're joined by Sophie Johnston, sommelier at the State Buildings, whose journey into hospitality is as vibrant as the wine she champions.
Originally studying architecture, Sophie pivoted to hospitality, honing her barista skills in London and New York before returning to Perth to open Daphne Cafe. She then went on to restaurant service where her passion for unique wines flourished.
Now working with WA Good Food Guide Wine Awards Co-Chair Emma Farrelly across State Building's venues, Sophie brings her expertise and love for wine to elevate Perth's dining scene.