Hello,

Josh Niland never aimed to be a celebrity chef when he opened his first Sydney restaurant, Saint Peter, in 2016 and came up with his fin-to-scale culinary philosophy. He was just making ends meet. He tells us:  “My first bill for a whole fish was $4,500 and half of that was destined to go to the bin.” So he asked himself: how do we create luxury and desirability with one single fish?

In the next couple months, he and his culinary team experimented on using all parts of the fish, from the eyes which were used in the ice cream to the fish bones which were ground and made into pasta. Gourmands and critics took notice, leading him to open a couple more dining concepts in Australia such as Fish Butchery, Charcoal Fish and Petermen.

After being in the F&B industry for seven years, Niland shares that he is now more confident to push himself professionally. This led him to open Fysh, his first overseas restaurant at The Singapore Edition. At his recent visit, Niland sits down with us to share more about his culinary journey and what we can expect from Fysh.

Keep reading below!

Dudi Aureus
Senior Dining Editor, Singapore

Opening in early 2024 by French celebrity chef Daniel Boulud, Maison Boulud at the legendary integrated resort will be its second outlet after its Montreal flagship