Ben Devlin is an Australian chef and restaurateur, owner of Pipit in the Northern Rivers region of New South Wales. Born and raised in Byron Bay, he is known for his produce-driven, sustainable approach and wood-fired cooking inspired by the coastal landscape. His career includes formative experience in internationally acclaimed kitchens such as Noma in Copenhagen, as well as senior roles at Esquire in Brisbane and Paper Daisy at Halcyon House. 

These experiences shaped his culinary philosophy, focused on seasonality, minimal waste, and strong relationships with local producers. In 2019, Devlin opened Pipit, where he expresses a highly localised culinary vision centred on regional Australian ingredients, sustainability, and creativity. His cooking combines refined technique with a deep sense of place, resulting in a distinctive modern Australian style that highlights natural flavour and simplicity.

His work has received significant critical acclaim and industry recognition for its innovation, sustainability, and consistency, establishing Pipit as one of Australia’s most respected contemporary dining destinations. Devlin is also known for integrating art into his practice, including Japanese Gyotaku fish printing, further reflecting his multidisciplinary approach to food and hospitality.