Australian chef James Henry closed his neo-french restaurant, Bones, in Paris last year and is now opening up a french bistro in Hong Kong.
When James moved to France in 2009 after finishing up at Andrew McConnell’s Cumulus Inc in Melbourne, he originally planned to move to the south of France in search of a relaxed lifestyle, combining cooking with surfing. But love took him to Paris and it was while working for places like Chateaubriand, Spring and Au Passage that he developed his style of cooking.
He opened Bones in January 2013, offering a scaled back interior and menu, sourcing produce from the best farms, fishermen and foragers in France. “Inexpensive, inventive shared dishes created with quality ingredients”.
After closing Bones last year, James returned to Melbourne before deciding what his next adventure would be. He was approached by Black Sheep restaurateurs Christopher Mark and Syed Asim Hussain, to bring his casual yet authentic style of French cooking to Hong Kong.
Read a full interview
with James in the South China Post and an article about James’s new Restaurant Belon