Shannon Bennett and the Melbourne crew settle into Byron Bay

The Belongil in Byron Bay has officially moved from a buzz-worthy project to a fully operational beast. Now that the mid-December opening rush has passed, the industry is watching how the massive team is handling its first real summer peak. Shannon Bennett and his business partner Glen Norman have invested over $10 million into the four-venue precinct, marking Shannon's most ambitious project since leaving vue de monde.

The project has brought together a solid group of Vue de Monde alumni to run the show. It is more than just a beachside restaurant; it is a test of whether high-end Melbourne standards can work in a relaxed coastal town. The crew is currently navigating the logistical challenge of running four distinct concepts: the fine-dining Feu, the casual Belongil Bistro, the members-only Blind Tiger, and the streetside Kiosk.

The crew on the pass

The kitchen is led by executive chef Cory Campbell, who has spent time at both Noma and Vue de Monde. He is joined by Ryan Henley, who also has a background in hatted kitchens and precision cooking. The leadership group includes group pastry chef Rewenka De Buhr and head bistro chef Caitlin Koether, who brings fermentation expertise from Molli and Relae in Copenhagen.

Having this much senior talent in one regional spot has completely shifted how recruitment works in the Northern Rivers. Shannon has assembled a team of nearly 100 staff, half of whom were hired from outside the region, highlighting the magnetic pull of the project. This concentration of skill is designed to upskill the local community and set a new benchmark for regional hospitality standards

Culture and tech in the BOH

A major part of the vibe at The Belongil is stepping away from the typical rules of hospitality. Shannon has famously banned the word uniforms across the entire precinct. Instead, the team wears custom pieces by Song for the Mute, designed to foster individual confidence and a more progressive kitchen culture. When the season changes, the staff actually keep their outfits, treating them as personal wardrobe pieces rather than work gear.

The precinct is also a showcase for high-end technology and sustainability that directly impacts the daily workflow. This includes an e-water sanitation system that eliminates the need for harsh chemicals and an on-site 100kg composter to ensure near-zero food waste. Even the bathrooms at Feu are part of the experience, featuring an AI sensory setup that responds to voice with light and sound to boost dopamine.

The operational reality

Operating four venues at once means the crew has to be versatile. At Feu, the 40-seat fine-dining space, the team cooks over local yellow box timber until it turns to charcoal. This decision was partly born from necessity, as there was not enough power to the site to run full induction across all four venues. The menu at Feu is driven by art-led porcelain tokens representing ingredients like snapper tail or Mishima wagyu.

Diners choose their tokens, which have NFC chips embedded to offer details on provenance and producer. This closes the loop between the guest, the chef, and the farmer. Moving this many chefs to the coast has forced a focus on local sourcing that goes beyond the usual CBD supply chains. Executive chef Cory Campbell is working with spanner crab caught right in front of the venue and produce from local Northern Rivers farms.

This shift requires the chefs to rely more on the seasons and what the region can produce at that exact moment. The focus remains on immersion and emotion, where every ingredient tells a story of the people who grew it. How this crew handles the rest of the season will likely influence where other senior chefs decide to move in 2026. The project represents a new chapter for Australian hospitality, where dining becomes deeply connected to place and community.