ABOUT
The cuisine of Martin Benn is original, widely described as avant-garde or contemporary Australian with deep connections to Japan.
Martin Benn began his career in London at the Michelin starred Oak Room, later moving to the The Criterion, under Chef Marco Pierre White.
After relocating to Australia in 1999 Benn joined Tetsuya Wakuda at Tetsuya’s Restaurant to become Head Chef at the age of twenty five.
In 2009, together with his partner Vicki Wild he opened the internationally acclaimed Sepia restaurant in Sydney.
Sepia was one of Australia's most influential restaurants of that decade, awarded three Chefs Hats from 2012 to 2018.
Sepia obtained every accolade possible and, in 2015 The Worlds 50 Best named Sepia – The One to Watch.
Martin Benn is now consulting on food, restaurants and innovation in Australia.
Stay tuned for an exciting new Martin Benn book to be published in 2023 by Hardie Grant Publishers.
