Australian-born and internationally raised, James’s connection to food began in the family home.
James took a plunge into professional kitchens in his early twenties, spending time in Byron Bay and Sumatra, before he decided to give his vocation the attention it deserved and move to Melbourne to work for the maestro Andrew McConnell.
Shortly after arrival in Paris, he went on to open and placed Au Passage, on the map, and subsequently his restaurant, Bones.
In June 2022, James Henry and his partner brought their gastronomic project to life with the opening of Le Doyenné, a farmhouse restaurant that won the “Best Table de France 2023” award in the Le Fooding guide.