Posts By: Ed

Ben Shewry goes alone

Ben Shwery

As many of you know Attica is the sole Australian restaurant in the world’s top50 list. This is a statement on the sale of the restaurant to Ben Shewry released yesterday: “In an exciting step forward for Melbourne Restaurant Attica, its world renowned and longstanding Executive Chef, Ben Shewry, has acquired the restaurant and the brand effective immediately. The deal will see Shewry have 100% ownership of Attica and oversee all operations at the applauded venue, which lays claim to being the only Australian restaurant to be in the 2015 World’s 50 Best Restaurant Awards. Shewry’s role as Executive Chef/Director further motivates the respected chef and he believes it will inject additional passion and innovation into Attica, ultimately enhancing, the working environment for staff and the experience for all who dine at the venue. “Since joining Attica in 2005, under the ownership and management of Helen and David Maccora, my focus and dedication has been completely entrenched in this restaurant and now is the time to take things to the next level,” stated Shewry. Shewry thanks David and Helen for the opportunity to work and build and now own what has been his absolute passion for the last ten years. From everyone here at Attica; Thank you for your continued support and we look forward to welcoming you to Attica in the near future.”

How food apps use algorithms to make recommendations for you

“…algorithms are also responsible for fueling restaurant apps. Restaurant recommendation (or “discovery”) apps — from stalwarts like Foursquare to upstarts like MyFab5 — come up with recommendations based on algorithms’ interpretations of data (yours and theirs). Others, like the just-launched Luka and the six-month-old Flavour, apply algorithms to recommendations curated by professionals and tastemakers. But when biases, context, and emotion are removed from the equation, how effective are the algorithms when it comes to recommending something you’d like — especially when it’s regarding something culturally ingrained and intensely personal like food? And how do you find a balance between the two?” You can see the full article on Eater here. “We have a data team that is constantly trying to solve the problem of finding the newest and greatest places around the world,” Covington says. “You can imagine the scale of this problem — instead of finding out about cool places with an ear to the ground, we are working on doing it with machine learning.”