BEST NEW TALENT NOMINEE
Clayton Wells, Automata, Sydney
"We're going to change the menu all the time and just cook what's good and in season." Just about every chef opening a place of their own for the first time says something along these lines. So it's all the more refreshing when someone actually does it. In the months since Clayton Wells, a former Momofuku sous with extensive experience in Europe, opened this boldly designed eatery, he has been relentless in pushing the envelope, his commitment to new paths to deliciousness kept on the up and up by serious technical chops and no small amount of good taste.