head chef & owner –
Jeremy Bentley’s approach to contemporary food has been refined over many years working at some of the UK and Australia’s finest restaurants. He began his culinary career in Adelaide working at the acclaimed Tandoori Oven, and then continued to work in several well-known restaurants. In 2001 he relocated to the UK, working at Bristol’s The River Station for two years, before returning to Australia to spend a year at the Melbourne institution ‘Syracuse’.
Jeremy returned to the UK, spending four years at renowned London two-star Michelin Restaurant ‘The Square’. Under the mentorship of the acclaimed Philip Howard, he became an integral part of the kitchen team, progressing to Sous Chef.
Upon his return to Australia, in 2008, he joined Matt Kemp at Sydney’s much loved and torqued ‘Restaurant Balzac’ as Sous Chef.
Jeremy always held a dream to have his own restaurant and to deliver his own vision of contemporary cooking, this became a reality with the opening of ‘the devonshire’ in 2011. An instant hit ‘the Devonshire” was quickly recognised by the food industry holding a prestigious Sydney Morning Herald Good Food Guide Chefs Hat for three years from 2013-2015.
Eliza Food & Wine was borne by the vision and passion of four friends. Bonding at school and over 25 years these four mates have experienced culinary journeys together across London, Dubai, New York, Asia and throughout Australia.
Welcome to Eliza Food & Wine