Clayton Wells

Executive Chef at Automata
Participating in their 4th CEO CookOff

SEE WHAT CEO COOKOFFTM IS ALL ABOUT

I'm helping OzHarvest raise $3,000,000 to feed those in need in the OzHarvest CEO CookOff

I'm participating in OzHarvest's 2019 CEO CookOff, where top CEOs, chefs and companies work together to make a difference to Australia’s most vulnerable and reduce food waste.

We'd love your support in helping our organisation reach our fundraising goal! Every $1 donated to OzHarvest means they can deliver 2 meals to those in need.

Watch the video to see what this means to the people OzHarvest helps.

Stay tuned for the journey!

My Bio

Clayton has always had a passion for food. After eating at some of Sydney’s best restaurants as an apprentice, Clayton knew that the harbour city was where he wanted to cook.

Clayton worked in the kitchen at three-hatted Sydney restaurant Quay, where Clayton was Chef de Partie in Peter Gilmore’s brigade and later Tetsuya’s where he was Junior Sous Chef.

The world was calling and in 2009 Clayton moved to Europe. Clayton travelled and worked in Scandinavia, later moving to London to open Michelin-starred Viajante with Nuno Mendes as Senior Sous Chef. It was at Viajante that Clayton met Loh Lik Peng, the start of a long friendship that would see them team up to open Automata.

While Clayton was in London he met up with Ben Greeno who was to soon move to Sydney to open David Chang’s first Momofuku restaurant outside of New York. In mid-2011 Clayton moved back to Sydney and was sous chef to Ben Greeno at Momofuku Seibo for three years.

Clayton's current role is as Head Chef at his first solo restaurant, Automata, which opened in 2015 at The Old Clare Hotel in Chippendale. Automata is an award-winning restaurant that features a dynamic five-course set menu.

My Achievements

$5,000 raised – Halfway there!

$10,000 raised – Target reached!

Target Increased

$50,000 raised!!!