Australian-born and internationally raised, James Henry’s connection to food began in the family home. He flirted with various careers before taking a plunge into professional kitchens in his early 20s, spending time in Byron Bay and Sumatra and then moving to Melbourne to work for the maestro Andrew McConnell. While most of his friends and colleagues looked to London for experience, James set his sights on Paris. Shortly after arriving he went on to open and put beloved eatery Au Passage on the map. It was subsequently followed by Bones, his own restaurant, which found fame as a raucous, good-time spot serving a hyper-seasonal fixed menu with a standing-room-only bar and revolving blackboard menu. For the past five years James has worked on Le Doyenné, an acclaimed restaurant and guesthouse south of Paris.