The Wright Cut: Spotlight on Executive Chef Chris Benedet at etheus Bondi Beach

At Wrights The Butchers, we know that quality produce is only half the story. The other half lives in the hands of the chefs who bring it to life. That’s why we created The Wright Cut — a campaign that puts some of the country’s most exciting chefs front and centre, sharing how they use our premium cuts in their kitchens.

In this edition, we sit down with the Executive Chef Chris Benedet of etheus Bondi, whose two decades in the industry have taken him from fine dining establishments to neighbourhood bistros, all culminating in his role leading one of Sydney's most dynamic beachside venue.

Meet the Chef

With over 20 years of culinary experience and more than a decade as a Head Chef, Chris Benedet's resume reads like a map of Sydney’s top tables. From the two-hatted Cirrus Dining and Yellow in Potts Point to the iconic three-hatted Rockpool, this chef has cooked it all — and led large teams in high-pressure environments.

His food philosophy? Keep it local, keep it high quality, and don’t mess with a good thing.

"I like as local as possible. I like to support Australian produce, Australian brands — products that have been well looked after and that come with knowledge and experience from the farmers and growers. You get fresh produce, you don't have to do too much to it, and it's just amazing." Says Chris.

On the Menu: Wrights Quality in Action

We dropped into etheus Bondi with a few special cuts, including the Takeda 10 Pure Blood Wagyu Cube Roll and the Marrunga Lamb Saddle. What happened next was a true reflection of simplicity, skill, and sourcing at its best.

The Wagyu cube roll — rich in flavour, intensely marbled, and incredibly tender — was seared over charcoal and served simply with lime. No flourishes, no fuss.

"The marbling's so evenly distributed that it's just a beautiful piece of meat. It's rich and full of flavour, so we keep the portions small and cook it nice and medium." Say Chris.

Marrunga lamb saddle

The Marrunga lamb saddle, chosen for its subtle flavour and perfect fat distribution, was seasoned with salt, roasted over charcoal, glazed with honey, and finished with a house spice mix of pink peppercorn, cumin, Sichuan, and black pepper.

"I like lamb not to be a strong, overpowering flavour — just enough marbling and balance." says Chris.

Chef Chris’s latest chapter finds him at etheus Bondi, a sun-drenched Greek restaurant steps from the sand — where fire rules the kitchen and the ocean breeze sets the tone. With years of experience across Australia’s top venues, Chris brings his signature blend of discipline, passion, and produce-driven cooking to a venue that’s all about flavour without the fuss.

From Takeda 10 Wagyu cooked over charcoal to Marrunga Lamb Saddle glazed in honey, orange, coriander seeds and shinos spice mix, Chris continues to prove that with the right cuts and a respect for fire, you don’t need to overcomplicate things.

Why It Matters

This is what The Wright Cut is all about. Supporting chefs with exceptional product and showcasing what happens when great produce meets skill and creativity.

To all chefs looking for consistency, service, and world-class product — Wrights The Butchers has your back.