Josh NILAND

For chef Josh Niland, starting out in Sydney restaurants at the age of 17 was just the first step on a journey of culinary discovery. From there, his travels took in the UK – and working with the legendary Heston Blumenthal – France and Spain, the experience crystallizing what he loved about working and eating in restaurants. Back in Australia, he took what he learned and opened sustainable seafood restaurant Saint Peter, then the Fish Butchery, and with his Charcoal Fish concept is about to reinvent the everyday fish-and-chip shop. We spoke with Josh about how different cultures shaped his creative perspective, re-imagining how we eat fish, and his favorite places in London and Sydney.