Josh Niland talks about fish butchery, life after cancer, and his brilliant wife.

By Kat Kinsman
Updated November 21, 2019

Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter. Subscribe to the new Communal Table YouTube page and never miss an episode.

Episode 42: Josh Niland

When life gave Josh Niland a second chance, he made a conscious choice not to waste a second of it. The Sydney-based chef underwent intensive cancer treatment as a kid, and from his teen years onward, he's devoted himself to his craft, revolutionizing the way that restaurants butcher, store, and serve every bit of a fish. He spreads the word through demos all over the world; his restaurant, Saint Peter; and his stunning The Whole Fish Cookbook. Food & Wine's deputy editor Melanie Hansche—a fellow Aussie and restaurant owner—joined the conversation to delve into Niland's mission, passion, and how he balances work and family.

Buy the book: The Whole Fish Cookbook

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Previous episode: Doug Quint