The cuisine of martin benn is original, widely described as contemporary australian with deep connections to japan. Martin benn began his career in london at the michelin starred oak room, and the criterion, under chef marco pierre white. Relocating to australia in 1999 benn joined tetsuya wakuda at tetsuya’s restaurant to become head chef. In 2009, together with his partner vicki wild he opened the internationally acclaimed sepia restaurant in sydney. Sepia was one of australia's most influential restaurants of that decade, awarded three chefs hats from 2011 to 2018. Sepia obtained every accolade possible and, in 2015 the worlds 50 best named sepia – the one to watch. His latest book 'the dinner party' published in august 2023 by hardie grant publishers is now available. Martin benn is currently consulting on innovation in food and mentoring the next generation of chefs.