Josh Niland

Josh Niland is an acclaimed Australian chef, author, and restaurateur celebrated for revolutionising the way we think about seafood. Renowned for his pioneering "nose-to-tail" approach to fish butchery, Josh has redefined sustainability in the culinary world by championing the use of the entire fish. His innovative techniques and dedication to reducing food waste have earned him widespread acclaim both in Australia and internationally.

Alongside his wife Julie, Josh is the owner and chef behind several celebrated establishments, including Saint Peter, his flagship restaurant in Paddington, Sydney. In addition to his work in the kitchen, Josh has authored three books The Whole Fish Cookbook, Take One Fish and Fish Butchery.

His groundbreaking work has been recognised with numerous accolades, such as the prestigious James Beard Foundation awards and multiple wins at the Australian Good Food Guide Awards.

Photography: ©Rob Palmer, courtesy of Take One Fish by Josh Niland (Hardie Grant Books).

Two Australian icons, one incredible poster. This is Josh Niland’s 'Salt and Vinegar Fish', re-imagined by legendary Australian artist Ken Done. In this work, Ken has paid homage to Josh's mastery of fish butchery, showing the whole fish transformed into an artfully plated arrangement, in his signature application of bright colour and bold forms.