Chefs we have worked with
James Viles
Biota
James Viles, owner of two hatted Biota Dining in Bowral has worked in partnership with The Fresh Collective since 2016. With a shared vision and commitment to the principles that define Biota Dining: sustainability, local produce and botanical ingredients, James works with The Fresh Collective to develop premium event experiences and signature menus.
Clayton Wells
A1 Canteen & Automata.
If there’s a chef who truly understands the zeitgeist of Sydney dining, Clayton Wells is it. From innovative fine dining at Automata, to all-day eating at the more casual A1 Canteen, Clayton delivers confident, creative and dynamic cooking. Wells has always had a passion for food. He has worked under chefs including Peter Gilmore at three-hatted Quay and Tetsuya Wakuda at Tetsuya’s, and in London with Nuno Mendes at Viajante in Loh Lik Peng’s Town Hall Hotel.
Mark Best
Bistro by Mark Best
Mark Best started by discovering the stoves accidentally and ended up becoming an unquestionable symbol of the new Australian Cuisine. Best has won Chef of the Year in the annual Sydney Morning Herald Good Food Guide, Restaurant of the Year in Australian Gourmet Traveler, Sydney Morning Herald, Time Out magazine and in the Restaurant and Catering Association’s Awards for Excellence.
Nelly Robinson
nel
At 29, Nelly opened nel., offering guests a unique dining experience with an innovative flair. Well known for his role as nel. Restaurant’s executive chef and owner, Nelly has found his feet as one of Australia’s top chef personalities. His attention to detail, especially when it comes to guest interaction, has earned him a loyal following of international and local guests.
Kylie Kwong
Billy Kwong
Asian cuisine has a huge influence on Australia’s culinary culture and this third-generation Chinese Australian is one of the country’s finest exponents of Cantonese cooking. Kwong learned from Perry at Rockpool before opening her first restaurant, Billy Kwong, in Sydney in 2000, fusing traditional Chinese recipes with fresh Australian produce.
Martin Benn
Sepia
Martin Benn began his career in London, learning French gastronomy at the Oak Room alongside Marco Pierre White. Following a move to Sydney, Martin was Head Chef at Tetsuya's and in 2009 he opened Sepia. Martin Benn blends and experiments fundamental French cooking techniques with Japanese influences.
