As a hatted chef with several accolades to his name and experience in some of Sydney's finest restaurants, James Privett is renowned for developing inspired menus where quality ingredients are used in simple yet innovative ways.

In his role as Head Chef at The Cut, James has been given the opportunity to create a menu perfectly suited to his cooking style. "French-bistro cuisine is what I'm known for, and it is very exciting to be using this as the foundation for a menu with a strong meat and seafood focus," says James. "[Owner] John Szangolies and I share an absolute passion for the greatest-quality produce, and we want guests at The Cut to experience nothing less than perfection."

Describing himself as "hardworking, meticulous and fun", Restaurant Manager Adam Harris is thrilled to be bringing his extensive hospitality experience to The Cut.

"My role is to ensure every team member has full knowledge of our outstanding product so we can all focus on excellent customer service," says Adam, who has worked for several high-profile restaurants and pubs both in Sydney and the UK, where he was born. "With the charcuterie, the carving trolley, James Privett's dedication to quality and the unique restaurant design, our guests can expect to go on an enticing and educational dining journey."