Josh Niland

Chef and Owner, Saint Peter

Chef Josh Niland has transformed how we cook, transport, age and store fish. Fellow chefs, marine experts, seafood companies and fishmongers have embraced his philosophy. He is a multi-award-winning chef and, with his wife Julie, owns the three-hatted Saint Peter, Fish Butchery and The Grand National Hotel by Saint Peter. They also partnered with The Sundays for Catseye Pool Club, on Hamilton Island. His books, ‘The Whole Fish Cook Book’, ‘Take One Fish’ and ‘Fish Butchery’ have won multiple awards, including the American James Beard overall Book of the Year, 2020 for the former - the first Australian ever to do so. Josh is a board member of The Basque Culinary Centre, the only Australian to sit on the board, and in 2022 won the Best Chef Innovation award at The Best Chef Awards in Madrid and in 2023 the Game Changer Award in Paris at La Liste Awards. He is 37 years old. He is listed on the World's 50 Best Restaurants 51-100 and holds a coveted three knives on the Best Chef list. (Sydney, Australia)