Ben Shewry is an internationally renowned chef, restaurateur, husband, father, son, brother, friend and creative obsessive. He tries to be direct, honest, respectful, loving, silly, resilient and real. His CV includes owner of Attica in Melbourne's inner suburban Ripponlea (since 2015), writer of two books (Origin in 2012 and Uses for Obsession in 2024), semi-pro playlist builder, amateur filmmaker, part-time photographer and full-time renovator. He also holds the world record for desperate Covid side hustles.
'A story of food and kitchens and passionate hope. No holding back, everything is here including the kitchen sink.' Bruce Pascoe, writer, author Dark Emu 'Ben Shewry writes the way he cooks: with a voice that is disarming, inventive and entirely his own.' Erik Jensen, writer, founding editor, The Saturday Paper 'Ben's writing is brave, extraordinary, authentic, and earthed. It teaches us the importance of honesty, keeping true to oneself, not being afraid of vulnerability and standing up for what you believe is right.' Jane Tewson, CEO and founder of Igniting Change 'A raw, unfiltered journey into the heart of culinary passion; a collection of stories full of Ben's wit and introspection and which explore the profound depths of human creativity and connection.' Lennox Hastie, chef, owner Firedoor