Chef and co-owner of four highly regarded Sydney restaurants - Bentley Restaurant & Bar; Monopole; Yellow; and Cirrus Dining; as well as a sustainable seafood restaurant at Barangaroo. Brent has a reputation for creating modern, cutting edge food with a particular emphasis on contrast, using flavor and texture. He is twice winner of The Sydney Morning Herald Good Food Guide Chef of the Year.
His venues have won numerous accolades and are driven by a focus on seasonal, market-sourced produce, including a completely vegetarian menu at Yellow.
He began his career working in the Blue Mountains under Phillip Searle of Vulcan’s, and has worked at some of Australia most respected venues including Marque and Moog Wine + Food in Sydney, and Mrs Jones in Melbourne.
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.
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