Ben Fitton, Executive Chef at the new Cafe Del Mar has had an extensive career as a chef, both in Australia and overseas. Training under the likes of Gay Bilson and Janni Kyritsis, we caught up with Ben for a chat about what inspired him to become a chef, how the Australian food scene compares to overseas and what he gets up to when he’s not in the kitchen.
1. What were some of the highlights working as a private chef in The Hamptons? There were so many. The house and property were stunning, on acreage that went down to the ocean in South Hampton. The produce there is amazing, and as money was never an issue, I could order anything, from anywhere around the world. I had a Mercedes to pick up my produce and as I only did 1 or 2 dinner parties a week, I would head into Manhattan and stay in their three story apartment on 5th avenue. The dinner parties were quite extravagant and I cooked for the king of Spain, Rod Stewart, Jerry Seinfeld and Baz Lurhman.
2. When working as an apprentice at Bennelong restaurant, what were 3 valuable lessons you learnt?
The three most valuable things I learnt were 1. To love and respect what you do. All the chefs were passionate and on the same page, and wanted to be there and cook amazing food with no negativity. You have to love it, otherwise it would be torture 2. The importance of quality produce and how to treat, store and cook it. 3. How to run a kitchen with a positive mind and not lose your head at minuscule issues.
3. Top 3 ingredients you can’t live without? Garlic, garlic, and garlic. But the other 2 are salt and good olive oil
4. What’s your favourite cuisine to cook and eat? French. I love the technique, the slow cooking, the charcuterie, I could go on. To eat is too hard to answer. Definitely no single cuisine but if I had to pick one, it would be sandwiches… Under rated and endless possibilities.Mmmmm
5. Having worked overseas how does the Australian food scene compare? The food scene here is amazing. We are lucky as chefs to have such a multicultural back ground to sponge methods, techniques and influences from around the globe. Not to mention that our produce is right up there with the best in the world
6. What inspired you to become a chef? I don’t really know. I have always loved eating and cooking was the next step I suppose. My mum can burn water! Love her but I had lots of burnt food growing up, which Mum found funny…I didn’t.
7. What can people expect when dining at Café Del Mar (any must-try dishes)? They can expect to have a great time. I am really happy with the menu which offers a wide variety for all palates. It’s designed for people who want to share some tasty starters, people who want a full on dining experience and everyone in between that. I particularly love the sharing mains plates, the lamb and emperor in particular. I like that “family” style way of eating. Share some entrees then dig in to a communal dish. It’s social and relaxing.
8. Where is your favourite place to EAT in Sydney? Favourite place to eat is Onde restaurant in Darlinghurst… Or anywhere there is yum cha being served
9. Where do you love to grab a DRINK? Frankie’s is probably my favourite, open late late. Great pizza, booze, and they play metal and crap hair band music…. What could be better
10.Where do you PLAY in your spare time? In the ocean as much as possible!