For over 15 years James Dossan has been involved with some of Sydney and Melbourne’s finest restaurants and wines programs.
James’ first foray in the wine industry began at Neil Perry’s XO restaurant in Surry Hills, Sydney. Throughout his early career in wine, he pulled corks and cracked screw caps at acclaimed restaurants including Flying Fish, Aria, Becasse and managed the wine program for The Star Casino.
In 2011, James created a wine program at the impressive Atlantic Restaurant in the Crown Casino precinct. Following stints included working with the iconic Punch Lane Wine Bar, Luxembourg Bar & Bistro, and most recently, James curated the wine programs for the EBK group of four restaurants including the two hat venues St. Crispin and Estelle by Scott Pickett.
James has been recognised by Gourmet Traveller Wine, The Age, The Herald Sun and Gault Millau for his skills in wine service and beverage management. James has advanced qualifications through the Wine, Spirit & Education Trust and is an Advanced Sommelier with the Court of Master Sommeliers. James is currently preparing for the rigorous Master Sommelier Diploma in 2022.
James’ passion for wine has continually grown and in 2018 The Envied Cellar was established to provide clients with access to highly collectable wines, not only to cellar, but to enjoy now and live in the moment.