Ben O’donoghue
Moorooka,Australia
Summary
Ben O’Donoghue stands as a celebrated figure in the culinary world. With over two decades of experience, Ben has excelled at the forefront of his professions, making significant contributions as a chef, television presenter, author, columnist, and brand ambassador. His career is distinguished by a profound passion for cooking, exceptional culinary expertise, and an unwavering commitment to sharing his extensive knowledge about food, cooking, and enjoyment. Beyond his professional achievements, Ben is a devoted father, husband, and an active participant in various charitable endeavors.
Overview
37
37
years of professional experience
Work History
Executive Chef
Stanbroke
Brisbane, Australia
08.2023 - 06.2025
- Spearheaded the launch and menu design of “The 203 Brisbane,” a premier fine dining Italian steakhouse known for its focus on quality and seasonal ingredients.
- Played a pivotal role in recruiting and nurturing kitchen staff, fostering an environment of collaboration and efficiency.
- Actively contributed to Stanbroke Foods by providing insightful feedback on beef products to enhance service quality for end users.
Owner/Operator
Billykart Kitchen
Brisbane, Australia
01.2013 - 01.2023
- Established 'Billy Kart Kitchen,' emphasizing a concise and ever-changing menu inspired by seasonal produce.
- Earned accolades, such as Best New Café, Best Place for Breakfast by Eat|Drink Awards.
- Expanded the brand by successfully opening a sister venue, Billykart West End, further cementing its reputation.
Executive chef / Director of Food
South Bank Surf Club
Brisbane, Australia
01.2010 - 01.2013
- Founded a family-oriented restaurant with a "surf club" ambiance overlooking the iconic South Bank Beach pool.
- Skillfully designed menus and implemented robust systems for cost control, hygiene, and safety.
- Achieved recognition by winning "Best Casual Dining" as awarded by the Good Food Guide.
Director of Food
The Great Australian Pie Company
, UK
01.2007 - 01.2009
- Led the development of a core range of hand-held savory pies, focusing on the classic Australian meat pie.
- Managed all facets of product development, including pastry formulation and production implementation.
- Successfully established distribution channels through live music festivals across the UK.
Head Chef
Atlantic Bar & Grill
London, UK
01.2003 - 01.2007
- Oversaw kitchen operations and managed menu development, cost control, and profitability in this iconic venue.
- Developed bespoke menus for the National Gallery London, showcasing modern British cuisine.
Head Chef
Montes in Knightsbridge
Knightsbridge, UK
01.2000 - 01.2003
- Collaborated with Jamie Oliver to re-launch and establish Montes as a premier private members club in the Heart of Knightsbridge.
- Operating an 80 seat restaurant, bar and private dining room.
Sous Chef
The River Café
London, UK
01.1996 - 01.2000
- Progressed from Chef de Partie to Sous Chef at this Michelin-starred Italian restaurant, collaborating with renowned chefs Ruth Rogers and Rose Gray.
Sous Chef
Good Fellas, Newtown Restaurant
Sydney, Australia
01.1992 - 01.1996
- Played a key role in delivering a vibrant dining experience at a popular 2 chefs hat awarded Modern Australian restaurant.
Chef de Partie
Jessica’s and Jo Jo’s
Perth, Australia
01.1988 - 01.1992
- Contributed significantly to the success of two premier seafood restaurants, honing skills in high-quality dish preparation and customer service.
Education
Trade Certificate - Cookery
Carine Tafe
Perth, WA01.1992
Year 12 Graduate -
La Salle College
Perth, WA01.1988
Skills
- Culinary arts and techniques
- Menu development and supervision
- Restaurant management and operations
- Staff training and development
- Event catering and banquets
- Media and public relations
- Leadership and team collaboration
- Effective communication skills
- Creative problem solving
- Time management and workflow optimization
- Cost control and inventory management
- Food safety and hygiene compliance
- Customer relationship management
- Product development and purchasing management
- Food presentation and pairing
- Special events planning
- Waste reduction
- Decision-making
- Performance improvement
- Strong work ethic
- Staff management
- Budgeting and cost control
- Recipe management
- Creative thinking
- Recruitment and onboarding
- Recipe creation
- Attention to detail
- Equipment maintenance
References
Available upon request
Charity Involvement
- Proudly serves as an Ambassador for Food bank Queensland, contributing to efforts to combat food insecurity.
- Supports and advocates for various causes, including Prostate Cancer Research and Young-care Australia, Variety Australia reflecting my commitment to community service.
Events And Catering
- Provided catering for prestigious events, including the G20 Summit Leaders Lunch.
- Highly sought after for corporate and event appearances, demonstrating his versatility and appeal.
Timeline
Executive Chef
Stanbroke
08.2023 - 06.2025
Owner/Operator
Billykart Kitchen
01.2013 - 01.2023
Executive chef / Director of Food
South Bank Surf Club
01.2010 - 01.2013
Director of Food
The Great Australian Pie Company
01.2007 - 01.2009
Head Chef
Atlantic Bar & Grill
01.2003 - 01.2007
Head Chef
Montes in Knightsbridge
01.2000 - 01.2003
Sous Chef
The River Café
01.1996 - 01.2000
Sous Chef
Good Fellas, Newtown Restaurant
01.1992 - 01.1996
Chef de Partie
Jessica’s and Jo Jo’s
01.1988 - 01.1992
Trade Certificate - Cookery
Carine Tafe
Year 12 Graduate -
La Salle College