Owner/ Chef Ben Devlin is known for unwavering creativity and passion for local sourcing, sustainable ingredients, wood-fired cooking and a deep connection to the coastal landscapes.

Ben has honed his skills in award-winning kitchens around the world, including celebrated establishments such as Noma in Copenhagen, Paper Daisy/Halcyon House in Cabarita Beach and Esquire in Brisbane.

Drawing inspiration from his global experiences, Ben returned to his roots growing up in Byron Bay and embraced the coastal beauty of the Northern Rivers of New South Wales.

Now, as the owner and chef of Pipit Restaurant, Ben continues to push the boundaries of flavour and technique. His wood-fired kitchen, open-plan design, and all-Australian wine list are a testament to his dedication to creating immersive dining experiences that celebrate the essence of the region.

Ben grew up in Byron Bay with parents who ran self-employed and freelance businesses. His upbringing has given him a keen sense of problem-solving and a desire to build from the ground up and make the effort to create everything from scratch – from bread and ice creams to ham and misos.

While dreaming of being a surfboard shaper, designer or photographer in high school, he put the same hands-on and creative interests into food after his first job at a local cafe. He later completed his apprenticeship and early career in Brisbane.
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What he loves about being a chef is the creativity and satisfaction in the making. He said, “The simple fact that raw ingredients can come together to make a thing. In my first job, that was the thrill of making my first cake in a cafe, and that essence still exists for me with the menus in Pipit today.”