Chef cooks up new ideas at Sugar Creek Smokehouse
“The day-to-day norm is a thing of the past here. ”
— James Osler
A head chef in a city kitchen by the age of 20, James Osler has always been a true foodie – and now hundreds of Logan locals benefit from his talent every day.
James is the venue manager and chef at Sugar Creek Food and Beverage, part of Eagleby’s Distillery Road Market, and he’s excited about cuisine culture in Logan and the part the precinct plays in that culture.
Moving from the city kitchen where he started his career to Kiwanda café, also at Distillery Road Market, James rose through the ranks to lead that kitchen too.
‘After I spent a year and a half in Kiwanda team, Kenton Campbell, founder of Zarraffa’s Coffee and Distillery Road Market, approached me and spoke to me about the concept of Sugar Creek Smokehouse,’ James says.
‘It would be a brand-new outlet Australia-Texas- inspired venue within the Distillery Road Market precinct for lovers of smoked meats.’
He says the experience was a positive one, and the Distillery Road Market had forged a unique culinary niche in Logan.
‘Every day there is a new learning opportunity, whether it be in the day-to-day operations or learning a new process or recipe from a colleague or an employee,’ he says.
‘The style of Distillery Road Market is really what sets it apart from other places. It’s such a diverse environment, from the staff to the food venues.
‘There aren’t many places you can work in a Smokehouse one day, and a Mexican taqueria the next! What I love is that the day-to-day norm is a thing of the past here.’
A head chef in a city kitchen by the age of 20, James Osler has always been a true foodie – and now hundreds of Logan locals benefit from his talent every day.
James is the venue manager and chef at Sugar Creek Food and Beverage, part of Eagleby’s Distillery Road Market, and he’s excited about cuisine culture in Logan and the part the precinct plays in that culture.
Moving from the city kitchen where he started his career to Kiwanda café, also at Distillery Road Market, James rose through the ranks to lead that kitchen too.
‘After I spent a year and a half in Kiwanda team, Kenton Campbell, founder of Zarraffa’s Coffee and Distillery Road Market, approached me and spoke to me about the concept of Sugar Creek Smokehouse,’ James says.
‘It would be a brand-new outlet Australia-Texas- inspired venue within the Distillery Road Market precinct for lovers of smoked meats.’
He says the experience was a positive one, and the Distillery Road Market had forged a unique culinary niche in Logan.
‘Every day there is a new learning opportunity, whether it be in the day-to-day operations or learning a new process or recipe from a colleague or an employee,’ he says.
‘The style of Distillery Road Market is really what sets it apart from other places. It’s such a diverse environment, from the staff to the food venues.
‘There aren’t many places you can work in a Smokehouse one day, and a Mexican taqueria the next! What I love is that the day-to-day norm is a thing of the past here.’
A head chef in a city kitchen by the age of 20, James Osler has always been a true foodie – and now hundreds of Logan locals benefit from his talent every day.
James is the venue manager and chef at Sugar Creek Food and Beverage, part of Eagleby’s Distillery Road Market, and he’s excited about cuisine culture in Logan and the part the precinct plays in that culture.
Moving from the city kitchen where he started his career to Kiwanda café, also at Distillery Road Market, James rose through the ranks to lead that kitchen too.
‘After I spent a year and a half in Kiwanda team, Kenton Campbell, founder of Zarraffa’s Coffee and Distillery Road Market, approached me and spoke to me about the concept of Sugar Creek Smokehouse,’ James says.
‘It would be a brand-new outlet Australia-Texas- inspired venue within the Distillery Road Market precinct for lovers of smoked meats.’
He says the experience was a positive one, and the Distillery Road Market had forged a unique culinary niche in Logan.
‘Every day there is a new learning opportunity, whether it be in the day-to-day operations or learning a new process or recipe from a colleague or an employee,’ he says.
‘The style of Distillery Road Market is really what sets it apart from other places. It’s such a diverse environment, from the staff to the food venues.
‘There aren’t many places you can work in a Smokehouse one day, and a Mexican taqueria the next! What I love is that the day-to-day norm is a thing of the past here.’
