James Parry: From Sixpenny to sambos

James Parry was one of the rising stars of Sydney dining, now the former co-owner of Sixpenny is bringing those same exacting standards to the humble sandwich. Parry, the former Oscillate Wildly chef who departed Sixpenny, has been quietly working with Neil Perry's consultancy arm this year on the revamp of David Jones food halls. Part of that brief has been the humble sambo.

"There's a lemongrass pork neck baguette I'm really fond of. You bring that same mentality you would in a restaurant, using the best product," he says. Parry believes his departure from Sixpenny to further his studies was the best thing for the restaurant.

"They're doing a great job. (Dan Puskas) and I were battling each other with ideas, it's great it now has that singular focus. We speak to each other all the time," he says.

Parry started a degree in science and business, something he's keen to revisit on a part-time basis.

"My wife told me earlier this year it was time to get a job, and I really like working with Neil," he tells Good Food.