JOSH NILAND

Chef Josh Niland has transformed the way we cook, transport, age and store fish. His ethical, sustainable and revolutionary approach has received global recognition. Fellow chefs, marine experts, seafood companies and fishmongers have applauded and embraced his new philosophy. He is a multi-award-winning chef, restaurateur and author.

In 2016, at twenty seven years old, Josh and wife Julie opened Saint Peter, a small fish restaurant in a Sydney suburb, Paddington. Introducing whole fish cookery, Saint Peter, an Australian Fish Eatery was a highly risky venture. But together on a small budget, the couple managed to create a bustling neighbourhood favourite. Within its first year, the restaurant achieved significant global interest.

Fish Butchery opened in 2018, a one-of-a-kind retail outlet. A temperature-controlled ice-free zone where line-caught, sustainable species of fish are dry handled and cut to order. Josh has pioneered dry ageing fish and his ground-breaking approach to utilising the whole fish has gathered international recognition.

Josh’s debut book ‘The Whole Fish’ cookbook was published in September 2019 and won the 2020 James Beard Book of the Year Award. He is the first Australian to have ever received the prestigious award.