Clayton Wells was named as The Weekend Australian Magazine’s hottest chef of 2016, and has a work history that includes a bucket-list of restaurants around the world.
Wells has worked in kitchens at Quay, Tetsuya’s and NOMA, before his ultimate creation came to life; Automata in Sydney’s Kensington Street.
The menu at Automata reflects Wells’ varied background and experience, with a freedom and energy that spills effortlessly from the kitchen to the dining room and beyond.
Marco Pierre White, Clayton Wells and Jock Zonfrillo at The Glasshouse Kitchen, Town Square - SOLD OUT
Makers at the Market Demo Program with Clayton Wells