Benjamin Cooper worked alongside some of Australia’s top chefs including Neil Perry and Kyle Kwong early in his career.Then he moved to the UK and began by working with fellow Aussie John Torode, head chef at Terrance Conran’s iconic Bluebird in Chelsea. He later graduated to Junior Sous Chef to John Torode’s Smith’s of Smithfield. For two years Benjamin was the Junior Sous to Executive Chef, Mark Edwards at London’s famous Nobu and also worked at Nahm in The Halkin hotel – the first Michelin-starred Thai restaurant in Europe.
After moving back to Australia, Ben was appointed head chef at Melbourne’s Ezard, before moving on to head chef at Longrain in Melbourne. Ben is currently head chef at one of Melbourne’s hottest restaurants Chin Chin creating a uniquely pan-Asian menu.