Journal 7000
ben john
pure south dining room
our Southbank Dining Room's New Head Chef
Pure South Dining is excited to welcome Ben John as our new Head Chef in the Dining Room. With a culinary journey spanning continents, Michelin-starred kitchens, and some of Melbourne’s most celebrated dining establishments, Ben brings a wealth of experience and passion to our team, ready to lead our Tasmanian Produce. We sat down with Ben to learn more about his background, his inspirations, and what he’s most excited about as he steps into his new role.
Born and raised in Auckland, New Zealand, Ben’s journey into the culinary world began at an early age. “I always knew I wanted to be a chef,” he shares. “Going through high school, I was drawn to the creativity and energy of cooking. As soon as I had the chance, I jumped right into it at the age of 17, and I immediately loved it.”
By 21, Ben’s ambition had already begun shaping his career. A visit to Melbourne left a lasting impression after dining at the iconic Vue de monde. “I ate at a few restaurants, but Vue de monde absolutely blew my mind. Within three weeks, I packed my bags and moved to Melbourne to work there,” he recalls. This pivotal moment marked the beginning of a journey that would see Ben working in some of the world’s most prestigious kitchens.
A Stellar Career in World-Class Kitchens
Ben’s early years at Vue de monde were formative, setting the foundation for his culinary philosophy and technical expertise. In 2017, he took his career to new heights, moving to London to work at The Ledbury, a two-Michelin–starred institution renowned for its meticulous attention to detail and innovation. “Working at The Ledbury was an incredible experience. It challenged me to think differently about food and pushed me to elevate my craft.”
Returning to Melbourne, Ben joined the Vue Group again, playing a key role as Senior Sous Chef in the opening of Iki Jimi, where he and the team achieved two Good Food Guide Chef Hats in their first year. He later returned to Vue de monde, this time as Head Chef of Events, before moving on to Omnia. At Omnia, Ben reunited with Steven Nairn, a mentor and significant influence on his career.
More recently, Ben worked alongside James Cornwall at Tenable Dining, where he contributed to acclaimed venues such as Bonny, Young Hearts, and Seville Estate. Each role added depth to his experience, shaping the chef he is today.
A New Chapter for
Tasmanian Produce
Now, Ben is embarking on a new chapter as Head Chef at Pure South Dining, and his enthusiasm is palpable. “Pure South Dining is so unique,” he says. “It hones in on one part of Australia’s incredible produce—Tasmania. The diversity of Tasmania’s environment, from its rugged coastlines to its fertile farmlands, creates an unparalleled variety of exceptional products to work with.”
What excites Ben most about his new role is the opportunity to showcase Tasmania’s local farmers, fishermen, and artisan producers. “These small producers are what make Tasmania so special. My goal is to use the knowledge I’ve gained over my career to highlight their incredible products and pay respect to their hard work.”
Under Ben’s leadership, Pure South Dining will continue its commitment to ethical, sustainable, and provenance-driven dining. Expect seasonal menus that evolve with Tasmania’s bounty, showcasing everything from the freshest Southern Rock Lobster to ethically raised King Island Beef.
With his experience in high-pressure Michelin-starred kitchens and his passion for Tasmanian produce, Ben is perfectly positioned to lead Pure South Dining into its next chapter. Diners can expect menus that celebrate the purity and provenance of Tasmania, presented with the skill and creativity that Ben has honed throughout his career.
WElcome to Pure South dining Ben
As Pure South Dining’s new Head Chef, Ben John brings a fresh perspective, a wealth of experience, and a deep respect for Tasmanian produce. His passion for his craft and dedication to sustainability align perfectly with Pure South Dining’s values, promising an exciting new era for our Southbank dining room.
“I’m really looking forward to building on what Pure South has already achieved,” Ben says. “This is a restaurant that values its partnerships with producers and takes pride in showcasing the best of Tasmania. I’m excited to bring my perspective and create dishes that resonate with our guests and our philosophy.”
We invite you to join us and experience the innovative, Tasmania-inspired dishes that Ben and David Hall are creating. Whether you’re a long-time supporter of Pure South Dining or visiting for the first time, you’re sure to be inspired by the incredible flavours, stories, and vision behind every plate. Welcome to the next chapter of Pure South Dining.