Chef, Chin Chin
In Australia, Ben worked with Neil Perry and alongside Kyle Kwong and then in the UK began by working with fellow Aussie John Torode, head chef at Terrance Conran’s iconic Bluebird in Chelsea. He later graduated to junior sous chef to John Torode’s Smith’s of Smithfield. For two years Benjamin was the junior sous to executive chef, Mark Edwards at London’s famous Nobu, he also worked at Nahm in The Halkin hotel - the first Michelin-starred Thai restaurant in Europe.
After moving back to Australia Ben was appointed head chef at Melbourne’s Ezard, before moving on to head chef at Longrain in Melbourne. Ben is currently head chef at one of Melbourne’s hottest restaurants Chin Chin.