In a first for the globally renowned World’s 50 Best program, the Chefs’ Feast moved beachside - bringing the world’s most influential chefs to Melbourne’s West Beach Bathers Pavilion. BLE transformed the historic venue and surrounding sands into a coastal culinary destination worthy of the industry’s most celebrated names. From refreshing the Pavilion’s interiors with custom finishes to building infrastructure across the beach, every detail was reimagined to honour both the raw beauty of the setting and the finesse of those behind the flames.
With the ocean as a backdrop and barbecue fires glowing into the sunset, the event blended relaxed beachside cooking with refined plated dishes - showcasing the full force of Australia’s top culinary talent alongside international icons. Legends like Peter Gilmore, Kylie Kwong, Martin Benn, Lennox Hastie, Analiese Gregory, and Jock Zonfrillo shared the spotlight with global greats like Heston Blumenthal and Massimo Bottura. From start to finish, it was a rare and deeply human moment of creativity and connection - capturing the spirit of the world’s culinary community on Australian soil.
The Chefs’ Feast was held beachside for the first time in the history of the World’s 50 Best program - delivering a relaxed, elevated showcase of Australian hospitality at its finest.
BLE completed a full interior and exterior venue reset - repainting and refreshing the art deco pavilion and building out extensive infrastructure across sand, decking, and lawn.
Australia’s most celebrated chefs - including Peter Gilmore, Ben Shewry, Shannon Bennett, Martin Benn, Lennox Hastie, Kylie Kwong, Analiese Gregory, and Jock Zonfrillo - cooked signature dishes live on the beach and across the pavilion.
A dynamic mix of formats - open-flame BBQs on the sand and plated multi-course dishes inside - highlighted native ingredients and Australia’s culinary edge.
With chefs like Heston Blumenthal and Massimo Bottura in attendance and international media coverage secured, the Chefs’ Feast positioned Australia centre stage on the global culinary map.
The sunset, surf, smoke and storytelling created an energy that couldn’t be staged twice - cementing the event as one of the most talked-about nights of the entire World’s 50 Best program.