Savage started his career working in the Blue Mountains under Phillip Searle of Vulcan’s before moving to Sydney to work at Marque Restaurant. From there he left to open Andrew McConnell’s Mrs Jones in Melbourne before returning to Sydney where he was employed as head Chef at Moog Wine + Food. During his time here Savage created a reputation for creating modern, cutting edge food that later contributed to him being named the SMH ‘chef of the year’.
Savage has a unique cooking style combining modern techniques with the diverse flavours of Australian produce. With a particular emphasis on contrast using flavour and texture, the balance of Savage’s food is both exciting and innovative. “At Bentley we try and create our own philosophy toward food and wine,” Savage says, “We’re part of the new breed who are taking a more relaxed approach to fine dining.” Brent Savage has recently completed his first cookbook “Contemporary Cuisine”.
- Inaugural SMH Chef of the Year Brent Savage
- 2005 -2007 Sydney Morning Herald Good Food Guide Best New Restaurant
- Two Chefs Hats SMH Good Food Guide 2007, 2008, 2009, 2010 & 2011
- Australian Gourmet Traveller Top 20 Restaurants in the Country, Restaurant Guide 2007, 2008, 2009, 2010 & 2011
- Australian Gourmet Traveller Two Stars 2007, 2008, 2009, 2010 & 2011
- Australian Gourmet Pages Restaurant of the Year Finalist 2007, 2008, 2009
- Sydney Morning Herald Good Food Guide Restaurant of the Year Finalist 2011
- Australian Gourmet Pages Restaurant of the Year 2010
- Presenter at Sydney International Food Festival 2009 & 2010
- Bentley Restaurant & Bar opened in 2006, which has been recognised by the likes of Australian Gourmet Traveller and the Sydney Morning Herald critics as one of the most dynamic eating and drinking experiences in the country.
- In the 2007 Sydney Morning Herald Good Food Guide, Simon Thomsen described Savage’s food as “visually astonishing” and a “deliciously wild ride”.
- In 2010 Terry Durack of the Sydney Morning Herald describes Bentley as “a key place shaping our city, showing us where the future of dining lies.”
- The Sunday Telegraph’s critic Elizabeth Merryment termed it as the “sort of place that reassures the weary diner that eating out is worth it.”
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