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.
lachlan budd
Highly accomplished Chef Lachlan Budd heads Waatu’s vibrant culinary team. An appropriately qualified chef , Lachlan has refined his craft in renowned high-end dining restaurants , notably as Chef de Cuisine at qualia – Hamilton Island and Head Chef at Boveda. His modern and creative cooking style is matched by a passion for learning and a strong attention to detail. Lachlan focuses on elevating every dish, bringing an exceptional touch to Waatu’s unique woodfire kitchen, and adapting to culinary trends to enhance the dining experience.
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.
eka adi putra
With a career spanning prestigious establishments like Kempinski, and Four Seasons Resorts, Waatu’s Head Mixologist
Eka Adi Putra brings a deeply personal and meaningful philosophy to his craft. For Putra, a mixologist is akin to an “apothecary,” creating drinks to elevate moments of happiness or soothe a somber mood.
His passion lies in showcasing the natural bounty of Indonesia, using local ingredients to tell a story and give each cocktail a unique sense of place. Putra believes that every drink should have a story and meaning, an observation born from his belief that the past practice of simply serving a beverage without engaging guests removes the experiential element. He is committed to giving every drink he serves a purpose, ensuring each one is a thoughtful, engaging experience.
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.
lachlan budd
Highly accomplished Chef Lachlan Budd heads Waatu’s vibrant culinary team. An appropriately qualified chef , Lachlan has refined his craft in renowned high-end dining restaurants , notably as Chef de Cuisine at qualia – Hamilton Island and Head Chef at Boveda. His modern and creative cooking style is matched by a passion for learning and a strong attention to detail. Lachlan focuses on elevating every dish, bringing an exceptional touch to Waatu’s unique woodfire kitchen, and adapting to culinary trends to enhance the dining experience.
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.
eka adi putra
With a career spanning prestigious establishments like Kempinski, and Four Seasons Resorts, Waatu’s Head Mixologist
Eka Adi Putra brings a deeply personal and meaningful philosophy to his craft. For Putra, a mixologist is akin to an “apothecary,” creating drinks to elevate moments of happiness or soothe a somber mood.
His passion lies in showcasing the natural bounty of Indonesia, using local ingredients to tell a story and give each cocktail a unique sense of place. Putra believes that every drink should have a story and meaning, an observation born from his belief that the past practice of simply serving a beverage without engaging guests removes the experiential element. He is committed to giving every drink he serves a purpose, ensuring each one is a thoughtful, engaging experience.
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
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