From the deep fryer to two hats: Aubergine chef's next step

Ben Willis in the kitchen at Aubergine, where the doors closed in October. Picture by Sitthixay Ditthavong

In his 30-odd years as a chef, Ben Willis has done just about everything. He's cooked for the likes of the Rolling Stones' Ronnie Wood, Elton John and George Michael at The Harrington Club in London. He once cooked the dishes of Marco Pierre White for the man himself at the National Gallery of Australia. Aubergine, the Griffith restaurant he's owned since 2008, has long been regarded as Canberra's finest, winning hats and accolades consistently for more than a decade.

But now, with the doors of Aubergine closed, he reflects on one of his favourite moments.