Kevin started cooking in an Italian restaurant when he was 14 in Sydney, Australia and from there moved on to a Tapas bar.
After this he entered into the world of hotels and fine dining restaurants before travelling to Europe and working in Alaska.
For the last 10 years he has been the Head Chef in a Gastro Pub on the beautiful island of Alderney in the Channel Islands and feels very lucky to get the chance to work with the amazing local produce that is available there...dairy cows, fish & shellfish, pork and small batch fruit and veg.
More recently he has worked some stints in Russia, Tuscany, and most of winter in the French Alps.
LOVES TO cOOK
Asian influenced and modern Australian, quality ingredients and not overly fussy plates of food
Tea Poached Chicken Breast, Pressed Thigh, Pickled Cauliflower, Burnt Cauliflower Puree
Weekly catered packages, dinner parties