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Fink’s Bennelong Restaurant & Bar, one of Australia’s most celebrated dining destinations, is proud to announce Rob Cockerill as Executive Head Chef – a moment that marks the beginning of a thrilling new chapter for dining under the sails of the Sydney Opera House.

Rob’s appointment is the natural next step in a story two decades in the making – a chef who has spent more than 20 years immersed in the same kitchens, the same philosophy, and the same relentless pursuit of what Australian dining can be, under the mentorship of Peter Gilmore. Having spent the last 11 years as Head Chef at Bennelong from opening day, including helping Peter design the kitchen itself, Rob knows this restaurant as intimately as anyone. His relationships with Australia’s finest farmers, fishermen and producers are long-standing and deeply personal, and it is that same reverence for provenance and produce that will continue to define every plate that leaves the Bennelong kitchen.

Rob will lead the culinary direction of Bennelong, honouring the dishes guests have long loved while bringing his own creative voice to the plate.

Rob Cockerill, Executive Head Chef Bennelong, says,

“Bennelong has never been just about the food. It’s the way you’re looked after from the moment you arrive, the energy of the room, the wine list expertly curated, even the ceramics that carry the plate; it all matters. Every detail is intentional, and it takes a whole team to get it right. That’s the standard Pete set, and it’s something I take seriously. What excites me now is the opportunity to add my own chapter to that story, dishes I’ve been thinking about for a long time, ingredients and producers I can’t wait to champion.”

Rob’s menu is an expression of his relationship with the land, the sea and the seasons. His approach champions Australia at every turn, showcasing not just what is on the plate, but who grew it, caught it, and cared for it.

New dishes include:

Coral Trout with braised leek and bergamot emulsion
Raviolo of chestnut and ricotta with black garlic and Jerusalem artichoke
Pure bred Black Angus with parsley, kombu, horseradish and Maitake mushrooms
Sour Cherry, Dark Chocolate and Almond dessert

Alongside them, beloved Bennelong signatures remain, among them:

The iconic Bennelong Pavlova, inspired by the curves of the Opera House sails
Western Australian Marron with finger lime, cultured cream, ume and buckwheat pikelets
Roasted Wollemi Duck with preserved cherries, blackberry, rosehip radicchio tardivo

Leon Fink, Founder of Fink says,

“I’ve built Fink on a belief that great restaurants are defined by the people inside them. Rob has been part of this family for more than two decades, and watching him hone his craft and help shape the kitchen alongside Peter has been a privilege. Bennelong is one of the most important dining rooms in the country, and there is no one I trust more to lead it forward.”

The Bennelong menu is available across three distinctive dining formats:

The Bennelong Dining Room – three-course choice menu (from $235 per person)
The Counter – à la carte dining at the heart of the restaurant
Bennelong Bar in 45 – $50 per person, a refined pre or post-show ritual of cocktails and bar snacks

This announcement follows Peter Gilmore’s departure at Bennelong after a decade, a tenure that cemented his place as one of the defining voices of modern Australian cuisine.

The Team Behind Bennelong

Amanda Yallop – Wine Director, Fink Group

Amanda’s award-winning wine program reflects a philosophy that exceptional wines should be genuinely accessible. Her curation spans Australian and international labels, shaped by the belief that guests should never pay a premium on top of a premium simply to drink well.

Steven Pietersma – Head Sommelier, Bennelong

Born in the Netherlands and trained in Michelin-starred kitchens across Europe, Steven arrived in Sydney, where he shaped the wine program at Quay as Head Sommelier before joining Bennelong. A certified Court of Master Sommeliers sommelier, he brings warmth, precision and a genuine passion for guiding guests through something new in every glass.

Josef Neumeier – Bennelong General Manager, Fink Group

Born in Munich to restaurateurs, Josef brings an innate understanding of exceptional guest experiences to his role overseeing Bennelong. After studying Hospitality Management at Oxford and the Swiss Hotel Institute Montreux, Josef led food and beverage operations across Europe and South Africa before relocating to Sydney. Appointed Fink’s Sydney General Manager in 2025, Josef ensures the Bennelong experience remains as extraordinary front-of-house as it is on the plate.