Chef Shannon Bennett of Vue de monde - Biography
Inspired by master chefs such as Carême, Dugléré and Escoffier, Shannon Bennett’s cuisine respects classic techniques and ingredients while reflecting his own innovative style at his Melbourne, Australia restaurant, Vue de monde. His culinary journey began at age 15 with an apprenticeship at the Hyatt in Melbourne under Roger Leinhard, and continued in Europe in the kitchens of Albert Roux, John Burton Race and Marco Pierre White.
In 2000, Bennett opened his first Vue de monde in Carlton, and a few years later opened the current location in Melbourne, where he translates his background in classic French cuisine to an Australian setting. Vue de monde was awarded “Restaurant of the Year” by Australian Gourmet Traveller for 2006 and again in 2007—the first time in the award’s history that it was won by the same restaurant in consecutive years.
Having firmly established Vue de monde, Bennett opened Café Vue and Bistro Vue in 2006 at the same location. In 2009, the second location of Cafe Vue opened at 401 St. Kilda; shortly thereafter, the third was opened in partnership with the Heide Museum of Modern Art outside of Melbourne.
But restaurants aren’t Bennett’s only pursuit. He counts cookbook and culinary travel guides among his accomplishments. The second edition of Bennett’s first book, My Vue, was released in June 2007. His second book, My French Vue was released a year later. In 2009, Shannon Bennett’s Paris, a culinary travel guide, hit the shelves; Bennett is in the midst of researching New York for a Big Apple rendition. In addition, his recently opened Vue by Shannon Bennett at the Al Bustan Palace in Oman will be accompanied by a ten-part companion television series.
Never one to rest on his laurels, Bennett is looking to continue to evolve Vue de monde and transition the restaurant to a more environmentally sustainable model. The renovation of sorts will entail a move to the 55th floor of the second tallest and the first green building in Melbourne. Here, the restaurant will run off of solar and wind power among other eco-conscious innovations, and serve wholly seasonal and regional cuisine.