Inside story: Ben Shewry’s slow rise to success at Attica

Ben_Shewry_Attica

Chef Ben Shewry of Melbourne restaurant Attica. (Photo: Worlds 50 Best Restaurants sponsored by S.Pellegrino & Acqua Panna)

Three years ago Ben Shewry’s ambition for Attica, his restaurant in the Melbourne suburb of Ripponlea, was to not go broke. Now diners have to book five months in advance to get a table on a Saturday night. The phone has been ringing off the hook since the restaurant was catapulted 42 places up the culinary ladder that is “The World’s 50 Best Restaurants” list this week to become the highest new entrant at No. 21. Read the rest here.

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4 Comments

Filed under Chefs

4 responses to “Inside story: Ben Shewry’s slow rise to success at Attica

  1. Five month in advance – wow. I loved watching him cook at Noosa last year. Clever fellow.

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  2. Feeling very lucky at the moment, as my husband snagged the last table for our 1st wedding anniversary in June (a Saturday night!). We’d been hoping to go there, but when we found out about its #1 status, we knew we had to call that day! Amazingly he got through and we can’t wait to visit.

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