Brent Savage

Brent Savage is the proud chef and co-owner of Bentley Restaurant Group, which is responsible for award-winning Sydney-based venues Bentley Restaurant and Bar, Monopole, Yellow, Cirrus and (in collaboration with Capella Sydney) Brasserie 1930.

One of Australia’s most respected and influential chefs, Brent has a reputation for exciting, cutting-edge food, clever technique and unique mastery of flavour. He has twice been awarded the Good Food Guide Chef of the Year (2005 and 2015) and is the author of the cookbook Bentley: Contemporary Cuisine.

He’s known for his commitment to sustainability and locally sourced produce, and he advocates for ethical practices in the hospitality industry.

Brent has long been respected as one of Sydney’s pioneers of modern Australian fine-dining cooking and has a particular passion for how plant-based cuisine is perceived within the dining landscape today.