By Leigh O’Connor.
Behind the glass façade of Sydney Harbour Marriott at Circular Quay, where the hum of the city meets the sparkle of the harbour, sits Silvester’s Restaurant - a place where contemporary Australian dining comes alive.
At the helm of its culinary creativity stands James Searby, Executive Sous Chef, whose journey to this coveted role has been anything but conventional.
James was born in Nambour, Queensland - incidentally in the same hospital as former Prime Minister Kevin Rudd. Yet, it was not politics but the pull of artistry and flavour that shaped his destiny.
At just 15, James entered the culinary world not as a Chef, but as what he jokingly refers to as an ‘underwater ceramic technician’ - scrubbing dishes in a small Italian restaurant north of Wollongong.
At the time, his heart was set on fine arts. He dreamed of painting to the brooding soundtrack of The Smiths, not commanding stoves and service passes. Food has a way of seducing quietly and when he began his apprenticeship simply to fund his art supplies, James unknowingly stepped onto a path that would define his life.
He cut his teeth in Wollongong, moving fluidly between cafés, pubs, restaurants and even a food truck. These kitchens - varied and unpredictable - honed his resilience and adaptability. The true pivot came when he moved into the world of hotels.
Over four formative years, James immersed himself in the intricacies of food and beverage operations. Here, he learned that a Chef’s role stretches beyond the plate; it’s about creating experiences, orchestrating teams and weaving hospitality into every detail.
His time at the Ace Hotel was transformative, a chapter that cemented his voice as a Chef and instilled in him a balance of creativity and discipline. Today, that journey culminates in his leadership at Silvester’s, where his vision influences one of Circular Quay’s most refined dining spaces.
James’s style is rooted in simplicity done right. He believes in letting quality Australian ingredients speak for themselves - handled with care, time and minimal fuss.
At Silvester’s, diners can expect the best of Australian produce, presented with comfort and elegance. Dishes are designed to feel familiar yet elevated - whether it’s this porcini ragout recipe, rich with earthy honesty, or premium Australian proteins treated with reverence.
James’s philosophy ensures the restaurant isn’t just about fine dining; it’s about connection, warmth and memorable food at exceptional value.
Quirks and passions add colour to his craft. He obsesses over perfectly fitting socks, treasures butter as his irreplaceable kitchen staple and once raised eyebrows with a camel’s milk flat white.
Away from the kitchen, he nurtures another passion: pinball. Ranked #6 in New South Wales, James is determined to climb to #1 within the next five years - a goal pursued with the same tenacity he brings to his cooking.
In the heart of Circular Quay, where Sydney’s skyline meets the sea, James Searby’s story unfolds. From art student to Chef, from scrubbing dishes to leading at Silvester’s, his journey reflects not just the making of a career, but the shaping of a voice - one that speaks through food, crafted simply and beautifully, for all who dine at his table.
