Ben Greeno's guest appearances

Ben Greeno

The Unbearable Lightness of Being Hungry

Deep in the Weeds - A Food Podcast with Anthony Huckstep

Patrick Friesen

Kylie Javier

Adam Wolfers

Ho Lee Fook

Ben Sears

Mike Eggert

Queen Chow

Jowett Yu

Duncan Welgemoed

Dan Barber

Clayton Wells

Kate Reid

Morgan McGlone

Andy Bowdy

Monty Koludrovic

OwlTail

After building and delivering some of the best eating experiences in Australia with the likes of Momofuku Seiōbo and the Merivale Group Ben Greeno (Hotel Centennial and The Paddington Precinct) decided to focus on how he was fuelling his own body. He challenged himself to cut out alcohol, meat and fish and the positive impact is driving him to create incredible vegetarian and vegan offerings in his venues.https://www.instagram.com/bgreeno/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling

After building and delivering some of the best eating experiences in Australia with the likes of Momofuku Seiōbo and the Merivale Group Ben Greeno (Hotel Centennial and The Paddington Precinct) decided to focus on how he was fuelling his own body. He challenged himself to cut out alcohol, meat and fish and the positive impact is driving him to create incredible vegetarian and vegan offerings in his venues. <a href="https://www.instagram.com/bgreeno/?hl=en" rel="nofollow" target="_blank">https://www.instagram.com/bgreeno/?hl=en</a> Follow Deep In The Weeds on Instagram <a href="https://www.instagram.com/deepintheweedspodcast/?hl=en" rel="nofollow" target="_blank">https://www.instagram.com/deepintheweedspodcast/?hl=en</a> Follow Huck <a href="https://www.instagram.com/huckstergram/" rel="nofollow" target="_blank">https://www.instagram.com/huckstergram/</a> Follow Rob Locke (Executive Producer) <a href="https://www.instagram.com/foodwinedine/" rel="nofollow" target="_blank">https://www.instagram.com/foodwinedine/</a> LISTEN TO OUR OTHER PODCASTS Dirty Linen with Dani Valent <a href="https://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986" rel="nofollow" target="_blank">https://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986</a> The Crackling with Anthony Huckstep <a href="https://linktr.ee/thecrackling" rel="nofollow" target="_blank">https://linktr.ee/thecrackling</a>

Ben Greeno (Hotel Centennial and The Paddington Precinct) - Nurture the soil

“There’s no $10 steak, that's for sure,” says Ben Greeno. There's nothing standard-issue about his upcoming ventures with Merivale, which is no surprise – Ben is far from a standard-issue chef. (In fact, there's question about whether The Paddington – the 'pub' he's opening for the hospitality group – is even actually a pub. And the chicken shop that will follow is not going to be your average takeaway outlet, either.) So there are many dynamite reasons why people are majorly excited about this acclaimed chef's next moves. After all, Ben was Rene Redzepi's first employee when the Danish chef opened Noma. “It was one of the hardest jobs I’ve ever had,” says Ben. And after working at Michelin-starred kitchens in Europe (and running a supper club in London, where he fed 10 people at a time from an apartment), Ben ended up at David Chang's Momofuku outposts in New York – and later headed the award-blitzing team that opened Momofuku Seiobo in Sydney. He talks about all of this in the podcast – plus, the dish that outlasted the famous pork bun at Seiobo, and that wild time they had when recreating Momofuku Ssam Bar's seminal 2007 menu for Good Food Month in 2014. This year, Ben joined Merivale – and it probably doesn't hurt his employment prospects that CEO Justin Hemmes name-checks Ben as one of the best chefs in the world. So Ben also chats about his plans for The Paddington (which opens on Tuesday), with a menu that is inspired by three fantastic on-site rotisseries (where he'll be roasting everything from lamb to celeriac), and the research he's done for the upcoming takeaway shop (including the time he ate 100 euro chicken in France with Hanz Gueco). Ben also talks about his standout experiences at L’Arpege and his anticipation for the future Merivale venues for Patrick Friesen and Danielle Alvarez (“It’s gonna be one of the best openings of next year for sure," he says about her planned restaurant, Fred's.)

“There’s no $10 steak, that's for sure,” says <a href="http://merivale.com.au/blog/meet-the-team" rel="nofollow" target="_blank">Ben Greeno</a>. There's nothing standard-issue about his upcoming ventures with <a href="http://merivale.com.au/" rel="nofollow" target="_blank">Merivale</a>, which is no surprise – Ben is far from a standard-issue chef. (In fact, there's question about whether <a href="http://merivale.com.au/thepaddington" rel="nofollow" target="_blank">The Paddington</a> – the 'pub' he's opening for the hospitality group – is even actually a pub. And the chicken shop that will follow is not going to be your average takeaway outlet, either.) So there are many dynamite reasons why people are majorly excited about this acclaimed chef's next moves. After all, Ben was Rene Redzepi's first employee when the Danish chef opened <a href="http://noma.dk/" rel="nofollow" target="_blank">Noma</a>. “It was one of the hardest jobs I’ve ever had,” says Ben. And after working at Michelin-starred kitchens in Europe (and running a supper club in London, where he fed 10 people at a time from an apartment), Ben ended up at <a href="https://twitter.com/davidchang" rel="nofollow" target="_blank">David Chang</a>'s <a href="http://momofuku.com/" rel="nofollow" target="_blank">Momofuku</a> outposts in New York – and later headed the award-blitzing team that opened <a href="http://theunbearablelightnessofbeinghungry.com/2011/11/momofuku-seiobo-the-star-pyrmont/" rel="nofollow" target="_blank">Momofuku Seiobo</a> in Sydney. He talks about all of this in the podcast – plus, the dish that outlasted the famous pork bun at Seiobo, and that wild time they had when recreating Momofuku Ssam Bar's seminal 2007 menu for Good Food Month in 2014. This year, Ben joined Merivale – and it probably doesn't hurt his employment prospects that CEO Justin Hemmes name-checks Ben as one of the <a href="http://www.goodfood.com.au/good-food/food-news/momofukus-ben-greeno-moves-to-merivale-20150224-13mysn.html" rel="nofollow" target="_blank">best chefs in the world</a>. So Ben also chats about his plans for <a href="http://merivale.com.au/thepaddington" rel="nofollow" target="_blank">The Paddington</a> (which opens on Tuesday), with a menu that is inspired by three fantastic on-site rotisseries (where he'll be roasting everything from lamb to celeriac), and the research he's done for the upcoming takeaway shop (including the time he ate <a href="http://en.lecoqrico.com/" rel="nofollow" target="_blank">100 euro chicken</a> in France with <a href="http://theunbearablelightnessofbeinghungry.com/2014/07/new-podcast-hanz-gueco-cafe-paci/" rel="nofollow" target="_blank">Hanz Gueco</a>). Ben also talks about his standout experiences at <a href="http://www.alain-passard.com/" rel="nofollow" target="_blank">L’Arpege</a> and his anticipation for the future Merivale venues for <a href="https://instagram.com/patrickfriesen" rel="nofollow" target="_blank">Patrick Friesen</a> and <a href="https://twitter.com/dalva" rel="nofollow" target="_blank">Danielle Alvarez</a> (“It’s gonna be one of the best openings of next year for sure," he says about her planned restaurant, Fred's.)

Ben Greeno – The Paddington, Merivale