Our Team

Justin James
Executive Chef

To me food shows everything. You can’t hide bad cooking. That’s why I am fascinated with what I do. I was raised outside the hills of Detroit, Michigan and started as a busboy when I was 16.

Within two weeks I was transferred into the kitchen. The noise, atmosphere, and culture caught me and I have never looked back. Early on I was trained back to back by two Maîtres Cuisiniers de France, after that I travelled throughout the States exploring different styles of food and ended up at Eleven Madison Park, where I will never forget my time.

My outlook on food is simple, I want to give an experience which uses all the senses, makes you think but not over think and most importantly, create something delicious to eat.

Seasonality, phenomenal products and culture drive my food, which makes Australia such an inspiring place to work.

Hugo Simoes Santos
Restaurant Manager

Raised in a a very small town in Portugal, I started working in restaurants from a very young age. The summer job quickly turned into a passion and after a few years studying hospitality everything became more serious.

One of my biggest passions in life is that of great cuisine, the enjoyment I get from hosting and entertaining others experiencing the same is the biggest satisfaction of all.
Passion, knowledge, discipline and personality, in my opinion, are the main principals needed to master the art of waiting. Individually the traits are not enough, as a knowledgeable waiter without any personality or a well-disciplined waiter who lacks passion can never deliver a perfect service.
Hitting my straps in London, the discipline imposed to work in a 3 Michelin Star restaurant like at Gordon Ramsay were extremely high and the knowledge required at Dinner by Heston Blumenthal was something impressive. Moving to Australia was something that I always wanted to do, and what a better place to be than working for one of the most iconic restaurants in the country.

Carlos Simoes Santos
Head Sommelier

Carlos Simões imparts his wine knowledge with passion and erudition. His fascination and influence began with his family vineyard in Portugal which developed into a life long journey exploring the world of hospitality.

Completing his hospitality studies Carlos relocated to London to work at the 3 Michelin starred Restaurant Gordon Ramsay, which lead to a career defining opportunity opening Dinner by Heston Blumenthal.

Carlos has immersed himself in the Old and New World of wine, has achieved the formal title of Advanced Master Sommelier, and brings to Vue de monde a wealth of knowledge, an unwavering eye for detail and an enviable palate.