The Art of Seasonality: Chef Josh Bosen’s Inspired Approach to Melbourne Dining

At 1 Hotel Melbourne, dining is a reflection of the land—its vibrant seasons, its rich soil, and the passionate farmers who bring it to life. At the helm of this vision is Chef de Cuisine Josh Bosen, whose philosophy is rooted in bold flavors, thoughtful simplicity, and an unwavering commitment to local growers.

Opening in May 2025, our first Australian sanctuary will invite guests to experience a true taste of the Yarra region, where hyper-seasonal produce takes center stage. From an intimate signature restaurant to a lively cocktail bar, Chef Josh will lead the hotel’s culinary offerings with dishes that tell a deeper story of provenance, craftsmanship, and a profound respect for nature.
Inspired by his early days in Sydney and his fine dining career in Australia’s top kitchens, Chef Josh’s approach is intuitive and deeply connected to place. Each plate is an homage to the land, designed to nourish both body and soul while honoring Melbourne’s dynamic food culture.

We sat down with Chef Josh to hear more about what inspires his cooking, his passion for local ingredients, and how he plans to bring 1 Hotel Melbourne’s culinary vision to life.

Interview with Chef de Cuisine Josh Bosen, 1 Hotel Melbourne

Your love for cooking began at a young age. Can you share how your family and upbringing influenced your culinary journey?

My passion for cooking began with my father. Growing up in a multicultural family, we enjoyed a diverse range of cuisines, with Sundays reserved for extended family meals—a vibrant melting pot of bold and unapologetic flavors. These meals brought our family together and sparked my love for food, which eventually turned into a lifelong pursuit.

Was there a moment in your life that solidified your decision to pursue a career in the kitchen?

It all started just three days after finishing my Year 12 finals in Sydney. My father had arranged an apprenticeship for me at a local fine dining Italian restaurant, which was transformative. From the moment I stepped into the kitchen, I was consumed by a pure passion and unwavering drive for the culinary arts. That moment solidified my dream of becoming a chef.

You’ve worked with some of Australia’s most celebrated chefs and fine dining establishments. What lessons from those experiences are you bringing to the culinary experience at 1 Hotel Melbourne?

I transitioned into Australian fine dining through Icebergs Dining Room & Bar, where I quickly rose to the role of executive sous chef. Working under some of Australia’s most influential chefs—Monty Koludrovic, Ben Horne, Paul Wilson, and Orazio D’Elia—was a privilege. My time there gave me invaluable exposure to prestigious events and renowned chefs from around the world, further fueling my dedication to the craft.

Running has become a meaningful part of your life. How does it inspire your creativity and influence your perspective in the kitchen?

Running has become the only form of fitness I truly enjoy. It’s my time to reflect, ideate on new dishes, and think about the exciting produce I’ve encountered from farmers. Running through Melbourne’s bushlands has inspired me to experiment with wild, edible ingredients. It’s a hobby that has enhanced my creativity in the kitchen and deepened my focus on well-being—not just for myself, but also in my cooking and leadership. My ultimate goal is to run an Ultra-Marathon by the end of 2025.

How would you describe your cooking philosophy, and how do you bring it to life through your dishes?

My ethos is simple: I champion bold flavors, simplicity, and a farmer-first approach. Each dish tells a complete story, honoring every ingredient with honesty and care. My culinary style is a free-form expression of Australia’s hyper-seasonality, embracing the diverse, world-class growing environment we’re privileged to have. Respecting the dedication of Australian farmers is at the heart of my cooking, and I strive to showcase their work through thoughtful, innovative dishes that bridge tradition and modernity.

Australian farmers are integral to your menus. How do you celebrate their work and bring it to life?

For me, it’s about truly honoring the ingredients and the effort that goes into producing them. I work closely with farmers to understand their practices and the stories behind their produce. This connection helps me create dishes that not only highlight the ingredients’ natural beauty but also give diners a sense of the journey from farm to plate. It’s a way to bring authenticity and meaning to every bite.

Hyper-seasonality plays a key role in your cooking. How does Australia’s unique environment inspire your menus and storytelling on the plate?

Australia’s rich biodiversity and distinct growing conditions shape my approach to cooking. The ever-changing availability of ingredients throughout the year allows me to design menus that reflect true seasonality—guided by nature’s rhythms and the biodynamic calendar. I focus on using the freshest local produce at its peak, ensuring each dish tells a story of place and time.