Ben Shewry, raised on a farm in North Taranaki, New Zealand, discovered his love for cooking early, beginning restaurant work at the age of ten and later developing his skills in hotels and bakeries across New Plymouth and Wellington. His culinary journey took him to Melbourne in 2002, where he trained under acclaimed chefs Andrew McConnell and David Thompson. In 2005, he became head chef at Attica, a modest suburban restaurant that he would eventually own outright in 2015.

From the start, Shewry’s approach stood apart. Rather than relying on European or Asian fine-dining conventions, he embraced the wild biodiversity of Australia, bringing native ingredients such as sugarbag honey, emu eggs, native herbs, and seaweeds to the forefront of his menus. Even Attica’s car park was transformed into a productive garden, reflecting his commitment to sustainability and sense of place.

Under his leadership, Attica has grown into one of Australia’s most acclaimed restaurants, consistently ranking among The World’s 50 Best Restaurants and earning numerous accolades, including Best New Talent and Restaurant of the Year.

In 2024, Shewry published Uses for Obsession: A Chef’s Memoir, an honest exploration of creativity, mental health in hospitality, and his critiques of the global restaurant awards system. He continues to advocate for ethical practices in the industry, championing staff wellbeing, sustainability, and greater accountability within fine dining.

For Shewry, food is deeply personal—a reflection of his rural upbringing, his connection to landscapes, and his desire to create dishes that spark curiosity and emotion. Through Attica and his broader vision, he has redefined what fine dining can mean in Australia and on the world stage.