Ben Fitton's Profile

Chef Ben Fitton
Ben completed his apprenticeship at Bennelong Restaurant (2 hats) in the Sydney Opera House. Here he worked with Gay Bilson and was mentored by Janni Kyritsis, one of the most innovative chefs in Australia. Kyritsis is known and celebrated for combining solid techniques with traditional ingredients, high quality produce and bold, full-bodied Mediterranean tastes. Ben upholds these fundamental principles with great passion.

Soon after his apprenticeship, Ben became sous-chef at Bennelong. Ben logically graduated to being head chef at the MCA, then at Fuel Bistro, Surry Hills (1 hat, top 5 breakfast SMH GFG). His love of French Bistro food then led him to run the kitchen at Macleay Street Bistro, one of the most enduring and adored small French Bistros in Sydney.
After spending the following two years as head chef at Roomtwentyeight, Urbn Hotel, Shanghai (Top 10 Asian restaurants, Mielle Guide), Ben came back to Bondi and worked closely with owner Sean Moran at Sean’s Panorama, yet another staple of the Sydney food scene (1 hat).

Drawing from this impeccable cooking lineage, Ben’s menu for Café del Mar adds a touch of Aussie flair to elements from the Mediterranean Basin, Spain, France, Italy and North Africa.