Brisbane City Hall’s new Executive Chef, Ben Swinbourne has a philosophy of simplicity, sustainability and using modern techniques while respecting the ingredients to create delicious dishes.

Ben began his career at the one hatted restaurant, Juniperberry at the National Art Gallery.  Ben then moved on to become Sous Chef and hone his skills at Atlantic, Aubergine, Ottoman in Canberra and Berardos Restaurant in Noosa Heads.

Making the move to the United Kingdom, Ben gained a greater exposure and love for the world of events, working as the Senior Sous Chef for one of the UKs top event catering companies.

Heading back to his home state of Queensland, Ben was Head Chef at Miss Moneypenny’s on Hastings Street when it launched. Once this was well established he became part of the EPICURE team by working as Senior Sous Chef at Brisbane City Hall for two years before taking the reins as Executive Chef.