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 whilst studying hotel management in Adelaide. 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.’ Wanting to further his food horizons, Jeremy returned to the UK, spending four years at renowned London two star Michelin Restaurant ‘The Square’. During his time there, under the mentorship of the acclaimed Philip Howard, he became an integral part of the kitchen team, progressing from Chef de Partie 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. After only a couple of years back in Sydney, Jeremy’s long held dream to have his own restaurant and bring his own vision to contemporary cooking became a reality with the opening of his restaurant ‘the devonshire’ in 2011. An instant hit with Surry Hills locals and Sydney diners, the devonshire was quickly recognised by the food industry, within its first year a finalist at the Restaurant & Catering Awards for Excellence for Best New Restaurant and Jeremy was selected as a finalist at the Timeout Sydney Food awards for Best New Talent.
In a suburb where restaurants open and close more often than kitchen doors ‘the devonshire’ remained constant on the Surry Hills dining scene for over 7 years. Due to the extensive light rail works on Devonshire Street and traffic diversions Jeremy made the difficult decision to hold ‘the devonshire’s’ last service on 23 December 2017.
Jeremy has spent much of 2018 travelling to help further inspire him. His culinary journey has taken him to New York, London, Dubai, regional Australia, and many of Australia’s capital cities where he has eaten at a number of restaurants and met with many chefs and suppliers. Jeremy has also undertaken a number of private functions for former clients and has spent much time in the kitchen experimenting and creating new dishes, whilst researching and planning for his new business venture.
This stylish eatery has been created with approachability in mind, something for everyone in a modern and inviting setting with an expectation of delivering exceptional service. The name is a nod to the locations heritage with Darlinghurst named after Eliza Darling the popular wife of Governor Darling.