Brent Savage

Author Profile

Head chef Brent Savage and award-winning sommelier Nick Hildebrandt opened Bentley Restaurant & Bar in 2006, which has been recognised by the likes of Australian Gourmet Traveller and the Sydney Morning Herald critics as one of the most dynamic eating and drinking experiences in the country. In the 2007 Sydney Morning Herald Good Food Guide, Simon Thomsen described Savage`s food as "visually astonishing" and a "deliciously wild ride".

 Savage started his career working in the Blue Mountains under Phillip Searle of Vulcan`s before moving to Sydney to work at Marque Restaurant. From there he left to open Andrew McConnell`s Mrs Jones before returning to Sydney where he was employed as head Chef at Moog Wine + Food. During his time here Savage created a reputation for creating modern, cutting edge food that later contributed to him being named the SMH `chef of the year`.

Savage has a unique cooking style combining modern techniques with the diverse flavours of Australian produce. With a particular emphasis on contrast using flavour and texture, the balance of Savage`s food is both exciting and innovative.

Savage will release his first cookbook `Bentley - Contemporary Cuisine` in November 2010. (


Cookbooks by Brent Savage

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