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August 20, 2018 welcome [member login]
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Clayton Wells

Clayton Wells

Head chef of Automata, in inner Sydney’s Chippendale, simply knew he’d found his passion during work experience. “I just loved it straight away.” Since then, he has worked in some of the world’s top food spots. First Quay, Peter Gilmore’s fine dining restaurant in Circular Quay, in 2006. Then Tetsuya’s, with Tetsuya Wakuda, until 2009 followed by a stint at Noma, the two-Michelin-starred Danish restaurant run by Rene Redzepi in Copenhagen.  After dabbling in opening his own restaurants, including Viajante in East London with chef Nuno Mendes in 2010 (which earned a Michelin star in its first year) and the first Momofuku outside of New York with Ben Greeno in 2011, Wells went on to open Automata in 2015 and was rewarded with two Sydney Morning Herald Chef’s hats and a place in Gourmet Travellers Top 100 Australia Restaurant.