Benjamin Cross

A native of New South Wales, Ben leads the culinary vision of Brett Hospitality Group as its Co-owner and Executive Chef. Rooted in the philosophy of elevated simplicity, his innovative culinary style is exemplified by a sharp focus on produce-driven dishes.

Ben embarked on his culinary journey at the prestigious boutique hotel Rae’s on Wategos in Byron Bay, where his fervor for diverse cuisines quickly set the stage for global exploration. Under the mentorship of culinary luminaries such as Janni Kyritsis and Neil Perry, he honed his skills at esteemed establishments worldwide, including Tertulia and Craft in New York City, and the renowned three-Michelin-starred Can Fabes in Spain.

In 2008, Ben's journey led him to Bali, where he joined the prestigious KU DE TA group, later co-founding the fine dining concept Mejekawi alongside Chef Will Goldfarb. A decade later, he co-founded Brett Hospitality Group, introducing Fishbone Local and Mason - a highly successful culinary venture exploring contemporary Mediterranean cuisine with a focus on traditional techniques.

Expanding his culinary influence on the island, Ben has since unveiled a second Mason venue as well as Bar Vera, a New Wave European bistro highlighting classic European techniques with local ingredients. His latest endeavor, Hawker, is a contemporary, Asian-inspired bar and eatery that draws inspiration from the vibrant flavors of his travels across Asian cities. In addition to his role at Brett Hospitality Group, Ben consults for Aqua Expeditions, curating exceptional culinary experiences for luxury cruises. His journey remains characterized by a steadfast commitment to culinary excellence and an unwavering passion for global flavours.