Be inspired by award winning chef Ben Willis
Ben Willis was born in and started his career as a chef in Canberra. After completing his apprenticeship in Canberra, he moved to Sydney and worked at Bennelong at the Opera House prior to travelling overseas.
While overseas, he gained experience at a number of restaurants, ranging from a small gastro pub to a Michelin starred London restaurant, Chez Bruce.
After nine years of working around the world, Ben returned to Canberra where he and his wife took over Aubergine, in the Canberra suburb of Griffith.
His approach to Aubergine’s menu is unique and he is motivated to keep the ideas and creativity in the menu evolving by liaising regularly with farmers, producers and artisans in the region. Ben is guided by what produce is at its best on the day and this, in turn, determines the key ingredients on Aubergine’s menu.
Aubergine has consistently received high praise, including two SMH Chef Hats for the last four years. Last year it was listed in John Lethlean’s Hot 50 Restaurants, was in Gourmet Traveller’s top #100 restaurants (94) and was ranked #1 in their list for the ACT. In 2015, Aubergine was ranked #95 in The Financial Review’s ‘Australia’s Top 100 Restaurants’ list, and was the only Canberra restaurant to be included in the list.
In 2014, Ben opened a new, all-day eatery, Temporada. Temporada instantly gained awards and was awarded one SMH Chef Hat and The Canberra Times Restaurant of the year.
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