Kobe Jones Melbourne

Executive Chef - Ben Rotella

With an Italian, Japanese and Australian background, executive chef of Kobe Jones and Waterfront Venues, Ben Rotella has a heritage as diverse and exciting as the Kobe Jones menu.

Ben’s childhood has many happy food memories, especially with his Italian and Japanese grandmothers. From a young age he was exposed to a diverse range of food, from making homemade pasta and sausages, to creating Nori Rolls.

At 17, Ben’s passion for food led him to undertake work as an apprentice chef, where he classically trained William Angliss and NMIT. He further developed his skills in hotels, restaurants and conference facilities around Melbourne, before moving to Waterfront Venues as a Sous Chef in 2007.

In 2008 Ben became Head Chef of Kobe Jones, before being promoted to the role of Executive Chef of Kobe Jones and Waterfront Venues in 2009.

At Kobe Jones, Ben has used his extensive skills and experience to create a 'Japanese pan-asian menu' with dishes selected from some of the world's most exciting and diverse areas.