Niland is also the only Australian board member of The Basque Culinary Centre and has recently won the Best Chef Award at The Sydney Morning Herald Good Food Awards, the Best Chef Innovation award at The Best Chef Awards in Madrid and the Game Changer Award in Paris, at La Liste world restaurant awards.
A culinary virtuoso and pioneer in sustainable gastronomy, Australian chef and restaurateur Josh Niland has a love affair with fish. He gained international recognition for his innovative nose-to-fin approach to seafood, showcased in his exceptional ability to transform every part of a fish into delectable dishes and his unwavering commitment to addressing global sustainability issues.
At 35, he has become a multi-award-winning chef and, alongside his wife Julie, owns several restaurants and butcheries in Australia, such as Saint Peter, Fish Butchery Paddington, Fish Butchery Waterloo and Charcoal Fish, Rose Bay and Petermen and St Leonards. His books, The Whole Fish Cookbook and Take One Fish, have won multiple awards, including three separate awards from The James Beard Foundation, including the 2020 Book of the Year.
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