Ben Shewry

Shewry interrogates the boundaries of culinary art through a blend of personal experience and a commitment to innovation. His upbringing in rural North Taranaki, New Zealand, imbued him with a profound respect for nature and sustainability, themes that permeate both his cooking and his writing. By transforming Attica into one of the world’s most acclaimed restaurants, Shewry has not only showcased his mastery of native ingredients but also challenged culinary conventions. His work at Attica reflects a dedication to sustainability and creativity, earning the restaurant a spot on the World’s 50 Best Restaurants list every year since 2010.\n\nIn his book "Uses for Obsession", Shewry extends his exploration of creativity beyond the kitchen, merging memoir with a candid examination of the hospitality industry. His writing is characterized by an unflinching honesty and vulnerability, offering insights into his journey as a chef and leader. Through vivid storytelling and humor, Shewry confronts the complexities of the culinary world, providing valuable perspectives for those interested in the intersections of food, sustainability, and authenticity. His acute awareness of the industry's challenges enriches the reader's understanding of both his personal journey and broader culinary trends.\n\nShewry's bio presents him as a pioneering figure in the global culinary community, with his innovative approach recognized by major publications like the New York Times and the Guardian. The author’s commitment to authenticity and challenging industry norms makes his work significant not only to food enthusiasts but also to those interested in creative industries and sustainable practices. Readers of his book are drawn into an engaging narrative that offers both practical insights and a deeper philosophical reflection on the nature of obsession and creativity.