AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Ben Achurch
Born:
Bundaberg, Qld.
History:
My journey into the hospitality industry began almost by accident. After finishing high school, I moved to the Gold Coast with no job lined up and no real plan. One day, my Mum called to tell me about a bakery on Mount Tamborine looking for an apprentice. She added, half-jokingly, that if I went into baking, I could still spend my days surfing. That was enough for me - I took the job.
I completed my pastry apprenticeship at the casino, but after a while, the repetition of large-scale production left me restless. Around that time, I started watching the first season of Kitchen Nightmares UK with Gordon Ramsay.
His intensity, passion and high standards completely captivated me. That show flipped a switch. I decided I didn’t just want to make pastries - I wanted to become a Chef.
I transferred to one of the casino’s restaurants to start cooking savoury food and a few months later I landed a Breakfast Chef position at a Main Beach restaurant.
That’s where I met Mike and Trent, the first two major influences in my career. They introduced me to the work of Thomas Keller, Gordon Ramsay and Heston Blumenthal, sparking a deeper curiosity about fine dining and the craft behind hatted restaurants.
Determined to push myself, I spent the next few years sharpening my skills at venues such as Chill on Tedder and Dish in Byron. Eventually, I joined Poseidon on Ephraim Island, a two-hat restaurant led by Chef James Brady.
After an incredible period there, James and I left to open his first restaurant, Samphire Bites on Chevron Island. As Sous Chef, I was proud to help the team earn two hats.
Then came London - a completely new challenge. I worked at a vibrant Japanese ramen bar in Soho, then at the Mayfair Hotel, before becoming Sous Chef at a two-rosette restaurant in Ealing Common under the exceptionally talented Lee Cadden.
I eventually took on the role of running our newest venue, W5, where we earned a Michelin Bib Gourmand in the 2017 guide.
When I returned to Australia, I became Head Chef at AAVIA in Palm Beach, then was invited to open the restaurant at Eleven Acres in Bundaberg. Before COVID, I served as Head Chef at Bistro C in Noosa.
Today, I’m the Executive Chef of Bella Venezia Group in Mooloolaba. Consisting of Bella Venezia where I’ve been for six years and have earned an AGFG Chef Hat for the past 3 years - an achievement I’m incredibly proud of - and now our second venue Fish House Steak and Grill which has been open for 3 months and is an Asian/Japanese steakhouse concept
Have you always wanted to be a Chef?
Not really. I always enjoyed cooking growing up but I’d never really considered it as a career.
How would you define your style?
I just try to make food that tastes good and looks good.
What is your feature flavour these days?
Maybe pickles as there’s something pickled on most of my dishes but probably citrus. Even if it’s not noticeable almost everything I cook has some type of citrus juice or zest in it.
Obsessive-compulsive about?
Chives being finely cut with a super sharp knife!
Your greatest culinary influence:
There are so many! The Chef who first inspired me to move from pastry into savoury cooking was Gordon Ramsay. From there, I was introduced to the worlds of Thomas Keller, Heston Blumenthal, Ferran and Albert Adrià, Grant Achatz, Curtis Duffy, Peter Gilmore and Simon Rogan - the list honestly never ends.
Around the same time, I kept coming across stories about David Chang and Momofuku. I eventually bought the Momofuku cookbook and that was it - I was hooked. I’ve always loved his entire approach to food and restaurants: taking classic dishes and flavours, swapping out ingredients and creating something that might look unconventional or sound unusual, yet still tastes deeply familiar.
He also challenged the traditional idea of what a restaurant and dining experience ‘should’ be, turning those expectations upside down. What felt groundbreaking then has now become almost commonplace, but his influence on modern dining is undeniable.
What do you love about this business?
The creativity and camaraderie of the team.
An ingredient you can’t live without?
Salt.
Most ‘eyebrow-raising’ menu item?
Nothing really out there but for some reason people seem to have an issue with the fact that I cut up my Mooloolaba King prawns into bite size pieces as opposed to serving them whole tail on for my take on the prawn Caesar salad. Its more work for us but I feel it’s a better eating experience.
Signature dish:
Probably our WA lobster spaghetti with South-east Asian-style bisque.
What can diners expect when they eat at your restaurant and what makes the experience special?
A great selection of steaks, from Australian full blood Black Angus to Wagyu and Japanese A5 Wagyu as well. We also do our own dry ageing, getting in whole T-bone and rib racks. The dry-ageing fridge is actually on display in the dining room which is nice for the guests to see.
On top of that we get excellent seafood. Our suppliers are quite literally next door to the restaurant. From the freshest off the boat Mooloolaba yellowfin tuna, reef fish, Mooloolaba King prawns and oysters, to our WA lobsters, Hokkaido scallops and Patagonian toothfish. As well as our vegetable sides and epic mac and cheese! Oh, and don’t miss out on dessert!
It’s a beautiful restaurant in a great location at the spit in Mooloolaba!
What is your go-to meal at home when you don’t feel like cooking?
I call it English nachos – baked beans heated in the microwave with sriracha and cheese. Stir in some sour cream and destroy with corn chips!!
Tell us something no one knows about you?
I play guitar in a metal band.
Where do you see yourself in 5 years’ time?
Hopefully still pushing to create a better dining experience for our customers, continuing to inspire and develop our team and helping to grow the business.
Fish House Steak & Grill
Fish House Steak & Grill on Parkyn Parade in Mooloolaba is a bold new dining concept launching on the Sunshine Coast, blending modern coastal charm with relaxed luxury. Created by Todd and Kristine Young from the team behind the award-winning Bella Venezia Group, the new venue aims to elevate casual dining with a refined yet approachable menu featuring premium dry-aged steaks, line-caught seafood, a premium wine list and curated cocktails. The space combines natural textures and open-air elegance, offering a warm, sophisticated atmosphere, ideal for enjoying small plates like a lobster roll with yuzu emulsion, cucumber, sesame and dill. For the main, think choices like grilled Wagyu sirloin with jus and sides of twice-cooked potatoes and a chopped salad with blue cheese ranch dressing.
