MEET OUR EXECUTIVE CHEF & DIRECTOR, BEN MASSEY.
Ben Massey grew up in Coffs Harbour before beginning his cooking career at age 14 in a hotel in the small town of Coramba.
Later leaving Coffs Harbour for Byron Bay, Ben landed a job at the internationally famous luxury resort Rae’s on Watego’s where he mastered the delicate balance of Royal Court Thai, Chinese and European cuisines. Ben also began to master specialised dessert techniques and how to effectively work under pressure management.
Cooking for celebrities as Richard Branson, Elle McPherson, Kid Kenobi and Neil Perry in a kitchen that Ben still claims to this day was “like no other I have ever seen”, he was witness to classic old-school kitchen horror stories of screaming chefs and the throwing of fry-pans as a common occurrence.
At 19 Ben relocated to Fiji, working as Junior Sous Chef leading a brigade of 22 Fijian cooks to open a new resort complex. The following six months consisted of hundreds of hours of labour, extreme working pressure and a fantastic life lesson in “tolerance”.
The next step in Ben’s career led him to Upper and Lower House in Federation Square, Melbourne, working with iconic industry greats such as Michael Lambie, Andrew Neilson and Julian Mann, and a former pastry chef of Marco Pierre White.
Working with chefs of this caliber, Ben learned the elegance of French flavors from Nelson, the simplicity of Italian cooking from Mann and mastered pastry work that he had never seen before.
From there to Warrenmang Vineyard in Country Victoria, (stunning country cuisine meticulously homemade with regional produce and flair), opening brand new venues in Canberra, and finally full circle back to Coffs Harbour. Ben was head-hunted to assist in the management of the kitchen at award winning Latitude 30 working with the freshest an most magnificent seafood available, straight from the boat, and killed to order.
Now settled in Bendigo with his young family, at 34, Ben delivers a unique cooking style to very happy diners at his own venue in the Bendigo CBD.
Ben’s cooking style is big, bold and beautiful. Massive flavour, generous portions, lashings of taste. Expect to be king hit by kaiserfleish or cornered by a curry. A little bit old school, a little bit new. Ben doesn’t follow trends, instead he is on a mission to provide flavour, texture and great dining memories.
Contact Ben at email@example.com
Located right in the heart of the Bendigo CBD, overlooking Bendigo’s famous Alexandra Fountain and Rosalind Park, the Bendigo restaurant is housed in the historic National Bank building which features original stone clad vaults, high ceilings and large arched windows. The Rocks interior is fresh, modern and casual restaurant, enhancing the sophistication of the existing structure.
Our venue offers guests seriously great service, cuisine with artistic flair, bold flavours and ever-changing choices.
The food is modern and exciting, the highest quality and sourced from local and international suppliers. Ben challenges his kitchen team to provide cutting edge cuisine and the correct classics. Devoted to amazing food, quality beverages and seriously great service, the ROCKS on Rosalind team will ensure a memorable dining experience.
”The Rocks” venue name was chosen as a tribute to the history of the era and grand building of which the venue is housed. Gold was first found at Bendigo Creek in September 1851, and according to the Bendigo Historical Society, it is generally agreed that this gold was found at Bendigo Creek by two married women from the Mount Alexander North Run (later renamed the Ravenswood Run), Margaret Kennedy (nee McPhee) and Julia Farrell, at “The Rocks” area of Bendigo Creek at Golden Square, near where today’s Maple Street crosses the Bendigo Creek.
The heritage listed building, circa 1863 was the original smelter point and first bank for gold discovered in the Bendigo reefs; you can view this history on the historical reef map turned-wall feature in the bar, and see the bullet hole in the front window glass from past attempts at robbery.