The Australian has adopted a concise guiding maxim: “Don’t follow other people’s dreams – follow your own,” he says. Originally from a mining area, the chef now runs four renowned restaurants in Sydney together with a business partner and combines modern techniques with a wide range of Australian products. Around 50 chefs work at his Bentley, Monopole, Yellow and Cirrus restaurants, making him one of the most respected restaurateurs down under. The responsibility that comes from the size of his team is what motivates him on a daily basis, he states. “When one of those 50 chefs leaves us, he should be a better person and chef than when he first came in through our door,” says the pleasant Savage about what drives him.
Brent Savage
