Ben Shewry

Ben Shewry

Chef, New Zealand


The Cycle of Love

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.

 

 

To stay up to date on everything MAD, follow us on Instagram and sign up for our newsletter below.



Related videos

Urban Food Systems

Thomas Harttung

Time magazine's hero of the environment on how we can transform food production in cities.

A Short History of the Beet

Daniel Patterson

San Francisco's naturalist star on the importance of doing things the hard way.

Make Food Not War

Kamal Mouzawak

The founder of Lebanon's first farmers market on preserving tradition and protecting farmers.

HELP US STAY MAD

Support

Feeling inspired by the global cooking community? MAD’s ambitious goals are made possible by the generosity of people like you. If you value what we do, please join us with a donation so we can keep driving change in the food world.

Subscribe

Newsletter

Marketing permission: I give my consent to MAD to be in touch with me via email using the information I have provided in this form for the purpose of news, events and updates.