Chef Kevin Honeywood
What is your experience?
I have over 20 years experience working in kitchens. I have worked in Michelin star and Chef’s Hat (Australia) level Hotels, Casinos, Cruise Ships, Pubs, Private Homes and events and catering
What is your favourite thing to cook?
I have a modern style with a few Australian/Asian influences, good ingredients
What is your favourite thing to eat?
I love eating out, but my favourite style Asian, in particular Vietnamese
Do you have a signature dish or speciality?
My speciality would be creating a menu of 8-10 small dishes, using amazing produce and a lot of different influences
Who has been you biggest chef inspiration and why?
Modern Australian Chefs from the 2000s, Peter Gilmore, Tetsuya Wakuda, Mark Best, Neil Perry. Old school heroes like Keith Floyd. They are more about food and ingredients, culture and traditions, rather than personality
Ski or Board?
Do you speak any other languages?
Slowly learning French
What do you do in the Summer?
A mixture of Private clients and running 3 Businesses in Alderney