James Michael (JImi) Porter
British born James Michael Porter (Jimi) was enticed into the culinary world in 2001, and went on to cook in leading kitchens around the world.
Jimi honed his skills among others at The Relais De Coche, a fine dining restaurant in the South of France where he built his foundations for “old world” cuisine, thoroughly immersed in the creation of classic French dishes. Jimi then moved continents to join Australia’s Wagamama international group of restaurants.
With his passion and creativity, he quickly rose up the ranks, and in 2005, was approached by the director of a chain of Australian restaurants to consider the position of “Executive Chef” for Melbourne based Cho Gao, a new restaurant concept – his role, to give a fresh interpretation of traditional Asian dishes from Thailand, Vietnam, India, China, Indonesia and Japan. Combining traditional styles, foods, and techniques and mixing them with Western presentation, is where his European and Asian cuisine skills come together.
Admitting that although Australia was an eye opener, “Foodie Central” Singapore had presented him with exciting new challenges. Passionate yet respectful at the same, this 40 year old chef always leads a team of “solid boys & girls” delivering a unique dining menu to showcase modern interpretations of European & Asian cuisine. In addition to cooking, Jimi enjoys nurturing young talents and sharing his passion in the same way that he was brought into the culinary world.
Having re located back to England after building his career overseas for almost fifteen years in countries such as Singapore, Australia, France, China, Philippines and New Zealand. He chose to return as he now has a young family.
Since residing once again on the UK shores, he has worked in some of the nations finest restaurants in Londons, working with 2 Michelin star Andrew Wong as Head Chef and Executive Chef at Mayfairs Sexy Fish. During his time back in the UK he started his own business venture ‘Chef Jimi Porter’ which opened up his portfolio to consult for and design concepts for businesses in and outside of the UK. Successfully opening across Europe and in Hong Kong.
He’s proven and motivated hospitality professional who is always to utilize my extensive experience within the industry. Always focused on developing businesses and people to their full potential with a proven record in starting new businesses, and turning around underperforming businesses, whilst growing the team and brand(s).
He’s had the pleasure of being invited to take part in specialist events such as the World Gourmet Summit in Singapore, filming cooking demonstrations, hosting celebrities, working/ teaching culinary students and collaborating with other Restaurateur’s and Chef’s from around the world to bring different concepts and experiences to the table and industry. He has had many personal articles in numerous food and lifestyle magazines.