Italian food writer Andrea Petrini describes Ben Shewry as “a pearl of a cook, and of a man”. Which is why Petrini invited the Kiwi-born Melbourne chef to join his first “Epicurea” series at the Bulgari Hotel, Milan. Shewry, of Attica in Ripponlea, is one of six chefs from five countries presenting menus as a form of culinary storytelling at the hotel in the next few months. Now an up-and-comer on the international chef circuit, Shewry also appeared at this year’s Cook it Raw global gathering in Charleston, South Carolina. He’ll be cooking at the Bulgari on 2-3 December, followed by Daniel Patterson of San Francisco’s Coi on 13-14 January and Kobe Desramaults from the Belgian restaurant In De Wulf in early February.
