Ben Shewry
New Zealand born Ben Shewry has brought a thoughtful but playful approach to fine dining, winning plaudits with his endlessly creative food that draws inspiration from native Australian ingredients.
His Melbourne restaurant, Attica, is consistently rated among the world’s best and gourmands rave about the ingenious likes of Green Ant Pav, Marron in Kelp, Whipped Emu Egg and Deep-Fried Saltbush Leaves.
After Attica was again awarded the highest possible honour, three chefs hats, at the Good Food Guide 2019 Awards, Shewry talked to The CEO Magazine about the win, how his team keep the creative fires burning, the possibilities around working with Indigenous Australian foods and some of the people who inspire him.
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