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Brent Savage

  • Bentley: Contemporary Cuisine
    • Categories: Restaurants & celebrity chefs
    • ISBN: 9781741968170 Hardcover (Australia) 11/1/2010
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Biography

Head chef Brent Savage and award-winning sommelier Nick Hildebrandt opened Bentley Restaurant & Bar in 2006, which has been recognised by the likes of Australian Gourmet Traveler and the Sydney Morning Herald critics as one of the most dynamic eating and drinking experiences in the country.

The restaurant consistently rates in the Australian Gourmet Traveler Top 100 (number 17 in 2011) and has maintained a 2 chefs hat rating in the SMH Good Food Guide since 2006. In 2010 the restaurant won the Australian Gourmet Pages "restaurant of the year" award.

Savage started his career working in the Blue Mountains under Phillip Searle of Vulcan`s before moving to Sydney to work at Marque Restaurant. From there he left to open Andrew McConnell`s Mrs Jones before returning to Sydney where he was employed as head Chef at Moog Wine + Food. During his time here Savage created a reputation for creating modern, cutting edge food that later contributed to him being named the inaugural SMH `chef of the year`.

Savage has a unique cooking style combining modern techniques with the diverse flavours of Australian produce. With a particular emphasis on contrast using flavour and texture, the balance of Savage`s food is both exciting and innovative.

Savage released his first cookbook `Bentley - Contemporary Cuisine` in November 2010.