Ben Devlin is the award-winning Asutalia nexecutive chef and Owner of Pipit in Byron Bay, celebrated for his work with coastal produce, sustainable seafood, and modern wood-fired cooking. Born and raised in the Northern Rivers, Ben trained at internationally acclaimed restaurants including Michelin-starred Noma in Copenhagen, 3-hatted Esquire in Brisbane, Paper Daisy / Halcyon House Hotel in Cabarita Beach, and a ski season in Japan, experiences that shaped his hyper-local, produce-driven approach. Under his leadership, Pipit has earned consecutive Two Chef Hats, Regional Restaurant of the Year, and Chef of the Year finalist recognition from the SMH Good Food Guide, and in 2025 Ben was named to the global Best Chef List, one of only 15 Australian chefs and the only NSW regional chef outside Sydney included. His culinary ethos draws on the landscapes, seasons, and producers of the Northern Rivers, highlighting local fruits, vegetables, and seafood over wood fire, while also incorporating his artistry in the traditional Japanese method of Gyotaku fish printing into Pipit through artworks, classes, and unique dining experiences. Guided by sustainability and a strong regional identity, Ben creates food that reflects the Northern Rivers — its people, produce, coastline, and community.
Ben Devlin adalah chef eksekutif peraih penghargaan asal Australia dan pemilik Pipit di Byron Bay. Ia dikenal lewat masakannya yang mengolah hasil laut dan bahan segar dari daerah pesisir, dengan teknik memasak menggunakan kayu bakar. Ben lahir dan besar di kawasan Northern Rivers. Ia pernah belajar dan bekerja di restoran ternama seperti Noma di Kopenhagen, Esquire di Brisbane, serta Paper Daisy di Halcyon House. Ia juga sempat bekerja satu musim di Jepang. Pengalaman tersebut membentuk gaya memasaknya yang mengutamakan bahan lokal dan musiman. Di bawah kepemimpinannya, Pipit meraih berbagai penghargaan, termasuk Two Chef Hats dan Regional Restaurant of the Year dari SMH Good Food Guide. Pada 2025, Ben juga masuk dalam daftar Best Chef List dunia sebagai salah satu dari 15 chef Australia yang terpilih. Filosofi memasaknya terinspirasi dari alam dan para produsen di Northern Rivers. Ia menonjolkan buah, sayur, dan hasil laut setempat yang dimasak dengan kayu bakar. Ben juga menghadirkan seni cetak ikan tradisional Jepang, Gyotaku, dalam pengalaman bersantap di Pipit.
