Ben Flowerday

Head Chef

  • Commercial Cookery, William Angliss Institute of Tafe, Australia – 2008

Ben Flowerday’s 16-year career in food started with his apprenticeship at the Mornington Peninsula’s award winning classical French restaurant and winery; Montalto. From there, Ben moved to three-hatted restaurant Vue De Monde in Melbourne where he learnt the art of molecular gastronomy, before graduating under acclaimed chef Dallas Cuddy at Verge.

In Japan, Ben was introduced to macrobiotic vegan food and met raw food chef Chie Shinya.

As a type 1 diabetic he discovered the amazing effects and benefits that a raw vegan lifestyle could have on his health. And whilst working alongside renowned raw chef Matthew Kenney, Ben decided to use his wealth of gathered understanding and experience to bring a fine dining aspect to raw and vegan food.

Over the years Ben has worked in celebrated restaurants and consulted for resorts and businesses across Australia, Japan, Thailand, Vietnam and Indonesia.



Ready To Redefine Your Views On Cancer Treatment?