Martin Benn began his cooking career as a chef at the Oak Room in London. Since then, he has worked at the Criterion, Sydney's Forty One Restaurant and Tetsuya's. Martin opened Sepia Restaurant in 2009. In 2011, he was awarded the coveted Sydney Morning Herald Good Food Guide Chef of the Year. In 2012 and 2014 Sepia Restaurant was awarded Sydney Morning Herald Good Food Guide Restaurant of the Year and three chef's hats.
"Martin Benn introduces us to some of his most stunning plates...an honest account of the highs and lows of being a world-renowned chef brings Sepia to life, alongside cutting-edge design and page-popping pictures" - Food & Travel
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