great food
that happens to be plant-based

Smith & Daughters is a trailblazing plant-based restaurant in Melbourne that has redefined what vegan food can be. Founded by acclaimed chef Shannon Martinez, the restaurant is known for bold flavours, inventive cooking and a playful, high-energy approach to dining that appeals to everyone —not just vegans.

From its vibrant atmosphere to its unapologetically generous food, Smith & Daughters has earned a loyal following and widespread recognition as one of Australia’s most exciting dining destinations.

The menu is driven by creativity rather than convention, drawing on global influences and comfort-food nostalgia, reimagined through a plant-based lens.

At Smith & Daughters, vegetables take centre stage, flavour leads every decision, and dining is designed to be joyful, indulgent and memorable.

  • Culinary Director & Founder

    Shannon is an unlikely candidate to be the poster girl for plant-based dining. But she is, and she’s unstoppable. Shannon is well and truly underway in her mission to change the way the world perceives plant-based dining and changing the way people eat.

    Shannon has been cooking in kitchens for the past 22 years in Melbourne and is the Co-Owner of Australia’s two most prolific plant-based businesses, Smith + Daughters and Smith + Deli. This has led to her becoming the author of four best-selling cookbooks: ‘Smith & Daughters: A Cookbook (That Happens to be Vegan)’, ‘Smith & DELIcious: Food From Our Deli (That Happens to be Vegan)’, ‘Vegan With Bite’ and ‘Vegan Italian Food’.

    Today, Shannon continues to lead the culinary vision across the Smith Group. She remains deeply involved in menu development, creative direction and setting the food philosophy that underpins everything the business produces — from restaurant menus to deli favourites and future product lines.

  • Co-Owner

    Kelly Jarrett is a strategic business leader and climate-conscious entrepreneur, bringing together a background as a senior corporate executive and world-title-winning endurance athlete to drive systemic change in the way we eat and live.

    As Co-Owner of the Smith Group, Kelly plays an active leadership role across the business, overseeing strategy, operations, finance and growth. She works closely with the leadership team to scale the group responsibly — strengthening systems, supporting people and ensuring the business remains values-led as it expands. With a focus on long-term impact, Kelly is committed to making plant-based food more accessible, commercially viable and central to Australia’s food future.

  • Group General Manager

    Deb brings deep operational knowledge to the Smith Group, with a career shaped across 20+ years of both small and big hospitality businesses, and retail management. Having been with the business since 2015 in varying roles, they hold an unparalleled understanding of its history, systems and people.

    As General Manager, Deb supports the smooth running of the business at a group level, overseeing administration, compliance, finance support and internal processes. Working closely with the wider leadership team, they help ensure the foundations of the business are strong and well-organised — enabling venues and teams to focus on delivering great food and service as the business continues to grow.

  • Restaurant Venue Manager

    Jo brings extensive hospitality experience to Smith + Daughters, with over 12 years in the industry across kitchen, bar and management. Prior to joining the business in 2025, they held senior venue and creative roles at Apollo Inn in Melbourne, Hanging Ditch in Wellington and 10 Tib Lane in Manchester, bringing a focus on people-first team development and sustainability.

    As Restaurant Venue Manager, Jo oversees the running of the restaurant’s dinner services, team training and the curation of the bar program. Working closely with the kitchen to foster a collaborative environment and reuse waste products, they continue to lead the restaurant down the bold path it has always taken. With guest experience at the forefront and a strong ethos for staff wellness, Jo is committed to taking care of everyone that steps into Smith + Daughters.

  • Head Chef

    Inma brings a strong culinary foundation and a disciplined approach to kitchen leadership at Smith & Daughters. She has experience across diverse cuisines, from Spanish and South American flavours to working with Native ingredients in her previous role as Head Chef at Big Esso–Mabu Mabu.

    Inma joined Smith & Daughters in May 2025, and has been central to shaping the restaurant’s food identity while upholding the standards and values the brand is known for.

    As Head Chef, Inma leads the day-to-day operations of the restaurant kitchen, overseeing service execution, team development, and quality control. Working closely with Shannon Martinez and the wider leadership team, Inma ensures the menu is delivered with consistency, care and creativity - balancing operational rigour with a deep respect for ingredients, craft and the guest experience.