Ben Shewry as born and raised in rural North Taranaki, New Zealand. He determined at age five that he would be a chef and worked in his first kitchen at age ten. He apprenticed at Wellington’s Roxborough Bistro under Mark Limacher, then with Michael Lambie and Andrew McConnell in Melbourne and David Thompson at Nahm in London. He is now the chef of Attica, in Melbourne, Australia, which is considered one of the country’s great forward-thinking restaurants. He is also the author of the cookbook Origin.
In this talk from MAD1, Shewry talks about his restaurant and how his memories and relationships affect his cooking.
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