Ben Williamson

The Philosophy Western Australian-born Williamson began in service kitchen discipline with Gulf Air in Bahrain, where he curated in-flight menus and dining experiences for first-class passengers. That work trained the sequence of the thing: menu-making for a defined moment, within tight service choreography, for a specific guest in a specific setting. That order still shows up in the way he talks about produce. "We look at local farms, what products are coming up, how we can use those core ingredients." The logic is simple and practical: start with producers, read the season, then decide how the ingredient enters the kitchen. The emphasis stays on what is arriving, what is ready, and what can be used well. In 2012, Williamson was chef at Gerard’s Bistro in Brisbane, Australia. In 2024, he was executive chef at Anyday, also in Brisbane. Those roles run into Agnes, where his work as co-owner and chef is expressed through fire, wood, and ingredients, with the method kept spare and direct.

In Practice At Agnes, everything is cooked over fire using local woods in an open kitchen. The fire is the working method, not the finish: visible to the room, integrated into service, and central to how the food is built and carried. The standard is stripped back. Williamson puts it plainly: "As long as it’s delicious, the rest can follow suit." That keeps the focus on the plate and puts seasonality, local farms, local woods, and the open kitchen in service of flavour rather than decoration. The meal is also shaped by progression. "We want a clear, clean start, then the meal needs to progress pretty sharply." At Agnes, that means an opening that is precise, then a sequence that gathers force without losing control. The structure is deliberate, with each course pushing the next forward.

In Their Words "We work with the seasons." "We look at local farms, what products are coming up, how we can use those core ingredients." "As long as it’s delicious, the rest can follow suit." "We want a clear, clean start, then the meal needs to progress pretty sharply."