Ben Greeno joined Merivale in 2015 to head up their new pub on Sydney’s Oxford Street, The Paddington. The menu was designed entirely around his vision and the style of cooking he loves, with rotisserie meats taking the lead.
In December 2017, Ben Greeno was appointed Executive Chef of Merivale’s new acquisition, Hotel Centennial. With his love of local produce and talent for restrained simplicity, he created a menu shaped with a Mediterranean sensibility – an exciting new direction for the historic pub.
Prior to Merivale, Greeno worked at Restaurant Sat Bains in Nottingham and Noma in Copenhagen. He was Head Chef of Momofuku Seiobo in Sydney, opening David Chang’s first restaurant outside New York in 2011. Under his influence, the fine diner was awarded Gourmet Traveller Restaurant of the Year in 2014 and held an impressive three Good Food Guide chefs hats for three consecutive years.