Josh Niland is an Australian chef renowned for revolutionizing the way we cook, age, store, and transport fish. With his wife, Julie, he owns several ventures, including Saint Peter, Fish Butchery, and Petermen in St Leonards. They also partnered with The Singapore EDITION to open FYSH at EDITION. Niland’s innovative approach to seafood has garnered attention from chefs, marine experts, and seafood companies worldwide, reshaping the industry’s practices and perceptions of fish.

A prolific author, Josh’s books include The Whole Fish Cookbook and Take One Fish, both of which have received critical acclaim. His third book, Fish Butchery, was released in 2023. Josh’s expertise and contributions extend beyond his own restaurants; he is a board member of The Basque Culinary Centre, marking him as the only Australian to hold such a position. Known for his commitment to sustainability and seafood innovation, Josh continues to push boundaries, influencing global culinary practices and promoting the importance of using the whole fish in cooking.