Niland took home the ultimate accolade of Book of the Year, and was also awarded best in the Restaurant and Professional category.
He has become the first Australian to have won a James Beard Book of the Year Award.
The James Beard Media Awards are held each year and are arguably the most prestigious culinary book awards in the USA, if not the world.
Of winning the coveted awards, Niland has said he is “overwhelmed”.
“It’s an incredible achievement for all involved. Huge thank you to [publisher] Hardie Grant and the team for their incredible support and for believing in what we do,” he said.
“Without that belief, a book like this may never have been written. This award will hopefully bring our message to a wider audience.”
The Whole Fish Cookbook: New Ways to Cook, Eat and Think outlines Niland’s unique approach to fish which has been made famous by his award-winning eatery Saint Peter and fishmonger Fish Butchery.
Niland opened Saint Peter with his wife Julie Niland in 2016, and it is repeatedly cited as one of the top restaurants in Australia.
Niland is widely recognised for his transformative work with seafood, and has attracted global attention from some of the world’s greatest chefs for his respectful and groundbreaking method of working with fish.
