Josh Raine, former Executive Chef of Sydney’s Tetsuya’s and now chef-owner of Surry Hills wine bar 40Res, has carved a career across Michelin-starred kitchens in London, Hong Kong, Brisbane and Sydney. In this Crumb Wire Chef Profile, he reflects on his creative beginnings, the lessons learned from mentors like Shane Osborn, and why authenticity and seasonal produce define his cooking today.
What first sparked your love for food, and how did you get your start in the industry?
I’ve loved cooking from a young age, especially spending time in the kitchen with my mum. I originally thought I’d pursue a career in the arts-both my parents are creatives-but realised I could link my love of food with my artistic side. That connection between creativity and cooking is what really drew me in.
What’s been your journey so far- from your first job to where you are now?
My first job was dishwashing at a local butcher’s to earn some extra cash to support my skateboarding hobby. From there, I moved on to being a kitchen porter at a local pub. Watching the chefs at work lit a fire in me, and I decided to pursue a formal diploma in cooking after finishing school.
Halfway through the course, I moved to the French Alps to cook during a ski season, which was an incredible experience – until I broke my collarbone. I’d planned to do another season in Canada, but the injury brought me back home. While recovering, I wrote to the top 10 restaurants in the UK asking for a chance. Le Manoir aux Quat’Saisons replied – and the rest is history.
What have been some of your greatest achievements along the way?
Being able to travel the world through food is definitely the biggest one. There’s something pretty special about being able to land in any country and cook. I’ve been lucky enough to work with some of the best chefs in the world and be part of incredible teams full of people who share the same passion and drive.
Outside your own venues, what are your current favourite food spots?
If I’m in Brisbane, you’ll find me at Essa-Phil Marchant is doing amazing things there. In Melbourne, I love Clover for its smoky, tasty food and great wine list. When I’m in Adelaide, it’s Bird in Hand, where Jacob Davey always looks after you. And in Sydney, it’s got to be Sixpenny-the food is next level, and the vibe is relaxed, which I really appreciate in a fine dining setting.
Which chefs and cuisines inspire you the most, past or present?
My biggest inspiration has always been Shane Osborn-he was the first Aussie to earn a Michelin star at Pied à Terre. He’s a great mentor, an even better teacher, and a good mate. He’s definitely shaped the way I cook and lead a kitchen.
How do you think Australia’s food culture has evolved in recent years?
The industry’s been through some really tough times, but what’s come out of it is amazing. We’re seeing smaller, independent restaurants make a real comeback, with chefs cooking what they genuinely love-outside the usual stereotypes or expectations. There’s more authenticity, more innovation, and that’s been really exciting to watch and be part of.
Any exciting food trends you’ve tried at home – or sneaked onto the menu?
Honestly, I tend to stay away from trends. I just cook what makes me feel happy. I’m a simple guy- give me a good bacon sandwich at home any day.
At 40Res, it’s all about working closely with producers and suppliers, using the best seasonal ingredients and turning them into something delicious. That’s the beauty of a small restaurant-we’ve got the freedom to switch things up weekly based on what’s fresh and in season.
And finally, what do you love doing when you’re not in the kitchen or at the venue?
Walking the dogs, chilling with my fiancée, listening to vinyls-and, of course, having a few beers at my local, The Welcome in Balmain.
