In his early days, Benjamin Cooper was fortunate enough to work alongside and learn from both Neil Perry and Kylie Kwong in Australia, two of the country’s most renowned food icons.
Following this, Cooper worked in the UK with fellow Aussie John Torode, Head Chef at Terrance Conran’s iconic Bluebird in Chelsea, furthering his trade and broadening his food horizons and understanding. From here, he graduated to Junior Sous Chef at John Torode’s Smith’s of Smithfield.
For two years, Benjamin was the Junior Sous Chef to Executive Chef, Mark Edwards, at London’s famous Nobu. Throughout, he also worked at Nahm in The Halkin hotel; the first Michelin-starred Thai restaurant in Europe.
After moving back to Australia, Cooper was appointed Head Chef at Ezard in 2003-06 before moving on to become Head Chef at Melbourne’s Longrain.
Since 2011, Cooper has been the Executive Chef of Chin Chin, that has recently expanded with great success to Sydney. Cooper is responsible for redefining the language of Southeast Asian cuisine in Australia, resulting in Chin Chin becoming a Melbourne Institution.