Brett Graham began his cooking career in Newcastle, Australia,
aged 15, working in a simple fish restaurant.
He then moved to Sydney where, during a 3 year stint under Liam Tomlin
at the highly acclaimed Banc restaurant, he won the Josephine Pignolet Award.
This granted him a trip to the UK where he secured a job at The Square,
working for chef Philip Howard. Further awards followed, including the
“Young Chef of the Year” in 2002.
The restaurant has gained many accolades including
the much coveted second Michelin Star.