Benjamin Cooper is one of Australia’s leading chefs, with a career spanning some of the world’s most respected restaurants in Australia and the UK.
He began his culinary journey working alongside Australian food icons Neil Perry and Kylie Kwong before relocating to London, where he joined John Torode at the iconic Bluebird in Chelsea. He later progressed to Junior Sous Chef at Smiths of Smithfield under Torode, further refining his classical techniques and leadership skills.
Cooper then spent two years as Junior Sous Chef under Executive Chef Mark Edwards at London’s renowned Nobu and also worked at Nahm at The Halkin Hotel, the first Thai restaurant in Europe to be awarded a Michelin star.
Returning to Australia in 2003, Cooper was appointed Head Chef at Ezard before taking the helm at Melbourne’s celebrated Longrain.
Since 2011, Cooper has been the Executive Chef of Chin Chin, expanding with great success to Sydney. Cooper is responsible for redefining the language of Southeast Asian cuisine in Australia, resulting in Chin Chin becoming a Melbourne institution.