i. Biography
Early ambition matters only when it is converted into repeatable work. In Ben Shewry’s case, that work became tied to Attica and to a cooking practice built around Australian ingredients, restaurant discipline, and a clear operating ethic. “I was 5 years old when I decided to become a chef. I have no idea why and set out for the rest of my childhood to achieve that goal. All the decisions I made were counting towards it.” Ben has said.
Career Arc
Restaurant craft is shaped by tenure as much as by technique. At Attica in Melbourne, Australia, Ben Shewry developed the cooking that would define his public work, moving into the role of Head Chef in 2005. By 2015, the same restaurant practice had expanded into ownership, with Shewry becoming both owner and Executive Chef at Attica and continuing to develop the restaurant’s approach from within the same kitchen and dining room context.
At Work Now
Contemporary restaurant work now includes sourcing, labor culture, environmental practice, and the standards a kitchen is willing to document. At Attica, where Ben Shewry is Executive Chef and co-owner, that operating frame includes certified B Corporation status and a stated philosophy of kindness, equality, and sustainability. The food is identified with dishes such as King George whiting, shaped like Australia and garnished with native ingredients, and Lamb Brick, a dish linked directly to the restaurant’s history.
Signature
Signature dishes include King George whiting, Lamb Brick, and An Imperfect History of Ripponlea.
Acclaim
Recognition has come through restaurant and individual awards rather than a single fixed category. Ben Shewry’s honors include Restaurant of the Year (2019), Restaurant of the Year (2008), and Best New Talent (2008).
Profile updated July 2026
FAQ
Asked of Ben
What does Ben Shewry currently do?
Ben Shewry is chef at Attica.
Where did Ben Shewry train or study?
Ben Shewry trained at Attica.
What recognition has Ben Shewry received?
Restaurant of the Year (2019).
