Fish-eye chips and ice cream sandwiches —Australian chef Josh Niland is redefining the possibilities of seafood and revolutionizing gastronomy one fish at a time.
Dubbed the “fish alchemist,” Josh Niland has become a trailblazing figure in contemporary cuisine. At just 36, he’s been working culinary magic at his Sydney restaurant, Saint Peter, nestled in the suburb of Paddington, for nearly eight years. Embracing a pioneering “nose-to-fin” philosophy, Niland uses every part of the fish—excluding only the gallbladder—transforming components often discarded into extraordinary dishes. From crisps made with fish eyes to sandwiches filled with fish-based ice cream, his innovative creations not only push culinary boundaries but also champion a deeply sustainable ethos.
While most Australians traditionally discard around two-thirds of a fish, Niland has built his practice around total utilization. His journey toward becoming a luminary in the seafood world began with the founding of Saint Peter. In its early days, the restaurant faced significant financial struggles. However, through sheer creativity and resourcefulness—making the most of every single part of the fish—Niland weathered the storm. Today, he stands at the forefront of a global fish-forward movement, recognized for his daring approach and celebrated through his bestselling books: The Whole Fish Cookbook, Take One Fish, and Fish Butchery. His flagship restaurant has earned its place on the prestigious “World’s 50 Best Restaurants” list for 2025.
Niland’s love of cooking has roots in his early childhood. Diagnosed with cancer at the age of eight, he spent a long period in recovery, during which time his curiosity about food began to grow. In the years that followed, he gained hands-on experience in cafés and apprenticed in local kitchens. What began as a childhood fascination evolved into a remarkable career that led him from some of the world’s most renowned restaurants to opening his own. Yet it was the life lessons from his illness that shaped his outlook. As he once reflected: “I realized that if I want something, I just have to go after it and not care too much about what others think. I understood how short life can be.”
Expanding beyond the kitchen, Niland now runs the Grand National Hotel by Saint Peter, where sustainability continues to guide every detail. From candles made with fish oil to ceramics crafted from fish bones, the hotel is a striking extension of his culinary philosophy. His commitment to innovation and mindful practices has also led to a collaboration with Zenith, the esteemed Swiss watchmaker.
Niland partnered with Zenith in 2023, drawn by the brand’s parallel values of craftsmanship, boldness, and sustainability. A longtime admirer of Zenith timepieces, he sees clear connections between haute horlogerie and haute cuisine. In interviews, Niland has described the art of watchmaking as a powerful source of inspiration—its intricate detail and pursuit of perfection echoing his own in the kitchen.
