One of Sydney’s most exciting young chefs, Joel Bennetts gained a cult following during his time at Fish Shop where created seafood-focussed dishes that are a combination of simplicity, freshness and fun.  

Joel started cooking under Grant King at much-loved Sydney seafood restaurant Pier in Rose Bay, before working with the late Jeremy Strode, who was an important mentor, and at the Three Blue Ducks. He ran his first kitchen at Henry Deane restaurant at the Hotel Palisade before moving to Fish Shop. He is currently consulting to various restaurants and working on his first book.