Brett Graham began his cooking career in Newcastle, Australia, aged 15, working in simple fish restaurant.
He then moved to Sydney where during a three year stint under Liam Tomlin at the highly acclaimed Banc restaurant he won the Josephine Pignolet Award. This granted him a trip to the UK where he secured a job at The Square, working under Philip Howard. Further awards followed, including the title of “Young Chef of the Year” in 2002.
Following three years of commitment to The Square, owned by Nigel Platts-Martin and Philip Howard, Brett was given the opportunity to open The Ledbury. He is supported by his young energetic team including Sous Chef Anthony Donaldson who has been with The Ledbury since it opened. The restaurant has gained many accolades which includes winning a Michelin Star in its first year.
Brett has swiftly been recognised as one of the most talented and enthusiastic chefs to rise up in recent years.
