Rob Cockerill is the Chef de Cuisine at Bennelong. For six consecutive years prior he was senior sous chef at Quay, maintaining a roster of about 30 chefs and managing all ordering systems. As Peter Gilmore’s right-hand man, Rob will work directly under Peter’s direction in delivering The Bennelong experience.
Executive head chef of est. Restaurant Peter Doyle is regarded as one of the founding fathers of modern Australian cuisine and has kept est. at the forefront of the Australian dining scene for over a decade. “Peter Doyle not only cooks with his fingertips and hands but with all his senses – smell, taste – it’s as if he was an artist with a sensitive palate,” says Australia’s culinary high priestess, Margaret Fulton.
Peter has earned many accolades throughout his 30-year career including placement in the American Express Restaurant Awards Hall of Fame three years running and the 2011 Sydney Morning Herald Good Food Guide Award for Professional Excellence for training, inspiring and nurturing staff.
Food writers, other chefs and, of course, diners all agree that Peter has a unique way with food. In fact, Peter is referred to as a ‘homegrown legend’ and ‘an inspiration to the industry’. His trademark is contemporary Australian food, which is uncluttered, seasonally driven and executed with French-influenced precision.
Peter Gilmore is the Executive Chef of Bennelong and its sister restaurant Quay, both situated at the edge of Sydney Harbour. Peter’s creative and original cuisine has seen Quay receive an unprecedented number of Australian and international awards, and he is a leading figure in Australia’s vibrant food scene.
French Saloon Bar & Bistro
Melbourne based young chef, Todd Moses, has cooked in some of Melbourne’s finest and reputable kitchens. is resume boasts stints at Fenix, in its heyday, under command of Raymond Capaldi, two hatted, Circa The Prince, and previously time spent within the Andrew McConnell empire.
Todd’s now found his home at the recently opened French Saloon. Working alongside owner and Melbourne’s favourite brit-pack chef, Ian Curley (The European, Kirk’s Wine Bar), they make a dynamic team producing some of Melbourne’s finest bistro fare. Recently awarded 1 chef’s hat in this year’s Australian Good Food Guide, Todd’s approach is relaxed yet confident with a gunning emphasis on the finest product available.
Bentley Restaurant & Bar
Brent Savage is chef and co-owner of three highly regarded Sydney restaurants - Bentley Restaurant & Bar, Monopole, Yellow and Cirrus, a sustainable seafood restaurant at Barangaroo. Brent is also twice winner of The Sydney Morning Herald Good Food Guide Chef of the Year.
Brent is one of Australia’s most respected chefs and restaurateurs, with a reputation for creating modern, cutting edge food with a particular emphasis on contrast, using flavour and texture. The balance of Savage's food is both exciting and innovative with a unique cooking style combining modern techniques and the diverse flavours of Australian produce. Brent and his business partner Nick Hildebrant (one of Australia’s most respected sommeliers) opened Bentley Restaurant & Bar in Surry Hills in 2006. Bentley was named Best New Restaurant by the Sydney Morning Herald Good Food Guide in 2007 and has been awarded a coveted two hats for every year since opening. Bentley has consistently been included in the Australian Gourmet Traveller Top 100, currently ranked as 14th best restaurant in Australia. The restaurant has recently relocated to the Sydney CBD in a beautiful historic building on the corner of O’Connell, Hunter and Pitt Street in December 2013.
Following the ongoing success of Bentley, in 2012 Brent and Nick opened Monopole, a wine bar and eatery in Potts Point. Monopole won its first hat in the Sydney Morning Herald 2014 Good Food Guide Awards, was a finalist for Best New Restaurant and was also awarded Wine List of the Year, all within months of opening.
In October 2013, Brent and Nick opened their second venue in Potts Point, Yellow. Inspired by the Parisian neo-bistro movement and driven by a focus on seasonal, market-sourced produce, Yellow is set in the iconic Yellow House on Macleay Street. In early 2016, Brent and Nick made Yellow completely vegetarian for dinners.
Brent started his career working in the Blue Mountains under Phillip Searle of Vulcan’s before moving to Sydney to work at Marque Restaurant. From there he left to open Andrew McConnell’s Mrs Jones in Melbourne before returning to Sydney where he was employed as head chef at Moog Wine + Food. During his time there Savage created a reputation for creating cutting edge food that later contributed to him being named the Sydney Morning Herald Chef of the Year in 2005.
In 2013 Brent was invited to travel to Restaurant Ikarus in Salzburg, Austria as part of its ‘Guest Chef’ program. The program invites the best chefs and most exciting rising talents in the world to feature in the renowned kitchen for one month. Throughout September, Brent worked with the Ikarus chefs and wait staff to bring his unique cooking style to Ikarus diners, following in the footsteps of renowned chefs including Alex Atala, Peter Gilmore, the Roca Brothers, Rene Redzepi, Claude Bosi, Pascal Barbot and Grant Achatz.
In 2016, Brent was invited to cook in Singapore as part of a week-long stint at Salted & Hung.
Cirrus, Brent and Nick’s fourth venue opened to critical acclaim at Barangaroo in September 2016.
Brent is the author of a cookbook Bentley: Contemporary Cuisine, a book inspired by recipes created at Bentley and offering the secrets behind recreating Brent’s dishes at home.