Sawyer Family Tree

James Robert Sawyer was born in London on the 10th of August 1938. He was the only child of James Robert Sawyer and Adelaide Louisa (Lou) Sawyer (nee Blake).

Family stories say that Jim's father: James Robert left the family home after a fight with his mother when Jim was a very young boy. It was said that James had started a new family some time later, so Jim may have some half siblings somewhere in the world.

Jim was employed in kitchens form an early age, working his way up from the bottom towards the career in which he had passion.

He started as an apprentice chef in 1953 at the International Academy of Chefs and Cooks, London. This career would take him on a lifetime of adventure in England, Australia and various other countries around the world.

Jim not only had a talent for turning ordinary food into exquisite culinary delights. He was also interested other artistic endeavors including music. In his late teens he joined a skiffle band which included a young man named Brian Day.

One day when the group began practise at Brian's home his sister Christine, arrived home form work. Jim and Christine's eyes met from accross the room, later they were introduced and from that moment they were inseparable.

In 1958 Jim married Christine Day and over the next five years the two were blessed with four children - Nicolette, Vincent, Tina-Louise and Hilary. Today there are six grandchildren to remind us of him.

After having worked at many fine restaurants and hotels in England, Jim brought Christine and the children to Australia in early 1967

On arriving in Brisbane, Jim was Executive Chef at the newly opened Tower Mill Hotel and from that time Jim's experience and talents were sought by some of the city's best restaurants and hotels. 

In 1976 Jim married Toni and this began a new phase in his life. His love of fishing took on a whole new meaning when he was introduced to fishing from a houseboat. Many a happy day was spent with family and friends on the Broadwater.

Jim's passion for cooking and devotion to the industry is evident today in the quality and professionalism of many chefs who were once his apprentices. Jim will be greatly missed by his many colleagues in an industry to which he devoted so much time and energy.

The chuckle, the whistle and the sense of humour were Jim.
He holds a special place in our hearts.