beginings

ben-odonoghue-beginnings-1

When I was ten, my family moved south to Perth, where my brother and I went to school. On finishing, I got a job on Rottnest Island for the summer. I loved it so much (sun, surf, girls, etc.) that I got a job in the kitchen of the Rottnest Restaurant as a kitchen hand. This was the perfect job scenario, that is, surf-work-pub. There was great camaraderie among the chefs and I found I had a talent in the cooking department. I thought I should get an apprenticeship and abandoned my plans of attending teacher training college. A couple of interviews later, I was working in a busy Nedlands fish restaurant called Jojo’s doing about eighty hours a week (the honeymoon was over) and loving it.

After qualifying as a chef, I was promoted to Sous Chef at Jessica’s Seafood Restaurant in Perth, but felt the need to spread my wings, so I headed to Sydney. I managed to secure a position as a chef de Partie at a new restaurant called Goodfella’s, in the inner west suburb of Newtown. I was shortly promoted to a Sous Chef. In 1993, the restaurant was awarded the Best New restaurant Award by The Sydney Morning Herald Good Food Guide.

  • Billykart Kitchen



    Chef Ben O’Donoghue describes the menu as ‘casual sophistication’ featuring breakfast items like; ‘Aussie Asian Eggs With King Prawns Bacon & Chilli and Date, Apple And Quinoa Bircher Muesli, Roasted Coconut, Hazelnut & Pecans, plus inspired lunch dishes to excite your palate like; Pulled Berkshire Pork Shoulder, Sugar Loaf Slaw & Baja Sauce, Chilli Mussel and Diamond Shell Clams, and a Charcuterie Board With House Made Piccalili...
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