Ben Shewry
Ben-Shewry-high-res
Editions:
Restaurant:
Attica
Website
From:
Melbourne, Australia
Bio:

Shewry’s dishes overflow with memories, notably of his childhood years on a farm in New Zealand, where his family grew food, foraged wild plants and ate seafood from the coast. By age five he knew that he would be a chef, and by 10 he was doing a mini-apprenticeship in a restaurant kitchen. Today he is head chef at Attica in the suburbs of Melbourne, where he has earned a top hundred spot on the World’s 50 Best Restaurants list several years in a row. Deeply knowledgeable and endlessly curious, Shewry makes thrilling use of the exotic range of products from this part of the world—such as snow crab prepared like a little pile of snow, or a potato cooked in “the earth it was grown,” a nod to Maori cooking methods.

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