Benjamin will be conducting a flavour profiling session in the Dilmah Chefs Skillery at Taste this year. Using three key Asian ingredients, Benjamin will bring each participant through a tasting and will explain how they use flavour profiling to create dishes in the restaurant.
Benjamin Cooper has had an extensive career, dedicating himself to the study of Asian cuisine. Cooper started his career in Sydney where he worked alongside Kylie Kwong at Wokpool and went on to be the Junior Sous Chef at Nobu,London from 2000-2002 before spending two years with the master of Thai cuisine, David Thompson at Nahm. When Cooper returned to Australia, he was appointed as the Head Chef of Ezard from 2003-2005, followed by a year as Head Chef at Longrain, Melbourne. After spending three years establishing the food program at St Ali as the Executive Chef, Cooper joined the vibrant Thai restaurant, Chin Chin at Flinders Lane under The Lucas Group as Executive Chef from early 2011.