Ben Devlin once found himself holding a pasta machine, wearing a snow jacket, riding on a bicycle from a kitchen on a house boat, towards the worlds greatest restaurant in Copenhagen... A memory that he'll never forget, or seem to understand how he got there in the first place. But his time spent at NOMA (Before it was rated Worlds Best) working with Rene Redzepi was an unforgettable experience in itself. Soon after, he came back and headed up Brisbane's Esquire. Ben was the head chef from day one and helped Ryan Squires take his restaurant to 3 hats... The first Brisbane restaurant to ever reach that status. Soon after, Ben left to become the Head Chef at Paper Daisy in Northern NSW, and later opened up his first restaurant Pipit in early 2019, which came at no easy cost. He found himself tiling for over 16 hours a day just to keep on track, which since opening, found itself receiving a hat in the 2020 Good Food Guide that year. Ben Devlin has recently published a book with community funded publisher, Somekind Press. A book (titled 'Pipit') that explores the restaurant over 8 seasons, through food and place to represent the environmental sustainability of Pipit. This is a fun in depth chat about the extensive experience behind Ben Devlin's journey through hospitality. From working at some of the worlds best restaurants, to now opening up his own, Ben shares the incredible times that led to much of the influence and motivation behind where he is now. Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since. Music by Charlie Fester. Follow @rootsforaging on Instagram for the latest info and guest soundbites.