Clayton Wells’ first restaurant, Automata, opened at The Old Clare Hotel in Sydney’s food hub Chippendale in September 2015. Rave reviews quickly followed. A favourite amongst food lovers, food critics, and chefs, Automata currently has two chef’s hats as well as being ranked at number 25 in Australia’s Top Restaurants.

Automata’s success prompted Clayton to open up A1 Canteen, an all-day eatery focused on innovative food – but in a much more casual setting.

Clayton’s success comes off the back of his pedigree training. He moved to Europe in 2009, and after a stint in Scandinavia, he moved to London to open Michelin-starred Viajante with the Lisbon-born, London-based great chef, Nuno Mendes. It was here he met Loh Lik Peng, and the start of their long friendship began. They eventually would team up to open Automata together.

In mid-2011, Clayton moved back to Sydney to open David Chang’s first Momofuku restaurant outside of New York. He spent three years at the three-hatted Momofuku Seiõbo as sous chef before opening Automata.