Rasmus Munk, Virgilio Martínez, Joan Roca, Kylie Kwong and more set to cook one-night dinners in Sydney
Saint Peter is marking ten years with a series of one-night collaborations that will bring some of the most respected chefs in the world into Josh Niland’s kitchen in Sydney.
The anniversary program begins on 15 April 2026 with Rasmus Munk, chef and co-owner of Copenhagen’s Alchemist, one of the most awarded and internationally recognised restaurants in the world.
When Saint Peter opened in Paddington in 2016, it arrived with a clear point of view. The restaurant put Australian seafood at the centre of the conversation and built its reputation on whole fish cookery, product respect and a refusal to treat seafood as a secondary category.
Ten years on, that approach has helped shape how many chefs think about fish in Australia.
A chef lineup with real weight
The anniversary series reflects how far the restaurant has come. Rather than stage a single retrospective event, Josh and Julie Niland are bringing in chefs who have influenced their journey, or whose work they admire, for one-off collaborative menus at Saint Peter.
For chefs in Australia, it is a rare lineup to see assembled in one kitchen, let alone across a single year.
The first dinner will see Josh cook alongside Rasmus on Wednesday 15 April at Saint Peter in Paddington. Bookings opened on 18 March, and the dinner is on sale now.
The names confirmed so far give the series real weight.
- Virgilio Martínez leads Central in Lima, the restaurant named The World’s Best Restaurant in 2023.
- Joan Roca is the chef behind El Celler de Can Roca in Girona, the three Michelin-starred restaurant widely regarded as one of the defining fine dining kitchens of the modern era.
- Pascal Barbot made Astrance in Paris one of the most influential restaurants of its generation.
- Wylie Dufresne is best known for wd~50 in New York and now leads Stretch Pizza.
- In Australia, the lineup includes Kylie Kwong of Lucky Kwong, Peter Doyle, one of the country’s most respected senior chefs, and Stephen Hodges, the seafood specialist behind Fish Face.
More than a guest chef series
It is a mix of major international figures, important Australian chefs and people with a direct connection to Josh’s own development.
That gives the series more depth than a standard guest chef program. It is not just about headline names. It is also about the chefs, mentors and peers who have shaped Saint Peter’s story over the past decade.
Stephen is a particularly meaningful inclusion. Before opening Saint Peter, Josh trained at Fish Face under Stephen, making that dinner more than just another guest chef event.
It connects the restaurant’s tenth year back to the kitchens and mentors that helped shape its foundations.
A series for the team
Josh has framed the series as something for the team as much as the guests. He said the dinners are about thanking the Saint Peter team and giving them the chance to cook, learn and be inspired by chefs they most admire.
That makes the series feel less like a victory lap and more like an extension of the kitchen’s culture.
Hospitality seats set aside
There is also a direct trade element built into the program. Two complimentary seats will be set aside for hospitality professionals at each dinner, with nominations to be run through Saint Peter’s social channels.
That detail gives the series added relevance for chefs and operators beyond the usual ticket rush.
What it says about Saint Peter now
For the industry, the bigger takeaway is not just the calibre of the names involved, but what the series says about Saint Peter’s standing after a decade in service.
Few Australian restaurants could bring together a group like this. It reflects the regard Josh and Julie have built, and the place Saint Peter now holds within the profession.
