Summary: 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, and doing his best to spread 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.
