'International Restaurant Guide'

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Chef of the Year

Ben Shewry

 New Zealand-born Chef Ben Shewry believes that food can have merit beyond its nutritional value, and that it can nourish more than just the body. He believes it can be evocative, though provoking and inspirational, appealing to all of our senses. he looks for purity of taste in his ingredients to create food that is more than delicious, often drawing inspiration from the volcanos, rivers, oceans and native bush of his home region of Taranaki.  

Award Winners

 In the demanding role of Chef, remaining current, creative and on top of your game can be quite a challenge. The V-ZUG Chef of the Year Award has identified Chefs who demonstrate outstanding technique while pushing creative boundaries and demonstrating a firm commitment to the hospitality industry.  

Daniel Puskas and James Parry

 Raw talent, a wealth of knowledge and precision without adherence to established rules shine at Stanmore's sixpenny, where chefs Daniel Puskas and James Parry have unashamedly surrounded themselves with talent, both in the kitchen and on the floor. Still in their early thirties, these two dynamic young chefs have an enviable repertoire of restaurant stints under their belts, including Mugaritz in Spain and Copenhagen's noma, to name just two. 

Recipe of the month


In 1975, Bocuse created the world famous truffle soup for former president of France Valéry Giscard d’Estaing. Since then, the soup has been served in Bocuse’s restaurant as “Soupe aux Truffes V.G.E.”, named after Giscard’s initials. View recipe

Restaurant of the Year

Vue de monde
Level 55, Rialto, 525 Collins St, Melbourne VIC
Award Winners
At Gault&Millau Australia, we believe we review all of the finest restaurants in Melbourne and Sydney - and with many restaurants reaching new heights each year.
201 Sussex Street, Sydney NSW

American Express Potentialist of the Year

Hugh Allen

 We first noticed Hugh Allen at Melbourne's iconic Vue de monde, where his dedication and skill were proudly on display. Since then, whenever we discuss future culinary leaders and commitment to the hospitality industry, Hugh's name always comes up. Hugh knew he wanted to be a chef from a young age, and his drive and tenacity have taken him to the position of Chef de Partie.  

Potentialist Winners

 Great chefs are born not only out of talent and a desire to create, but through determination and extraordinarily hard work over long hours. In Australia, we are fortunate to have many talented and hardworking chefs and apprentice chefs to lead the industry into the future, and the American Express Potentialist Award will provide two of them with an unprecedented opportunity to hone their skills while building international experience. 

Lauren Eldridge

 Joining Marque Restaurant in 2012 as Apprentice Pastry Chef, Lauren Eldridge has worked her way up to the prestigious position of Head Pastry Chef and Sous-Chef - quite an achievement for a young chef at the beginning of her career. Passionate about pastry and education, Lauren understands the importance of ongoing learning and constantly seeks out experiences that will take her to the top of her field. 

New Restaurant of the Year

226 Coventry Street, South Melbourne VIC
Top New Restaurants
New restaurants are commonplace, and many rely on an expert team to create a dining space and menu that will inspire multiple visits.
Sydney Opera House, Bennelong Point, Sydney NSW