March 2018. Matt Kemp, The Byron at Byron Resort & Spa
It gives us great pleasure to award the March Petite Bouche chef of the month to Matt Kemp. He is a real legend in the industry and has achieved so much in his career. It is lovely to see him settling into his new life in Byron as the Executive Chef of The Byron at Byron Resort & Spa.
EXPORT FRESH & PETITE BOUCHE OWNER TONY MANN TALKS SHOP WITH MATT KEMP.
Since those early days in Essex, Kemp has honed his skills at restaurants around the globe. He has worked at some of London’s finest hotels and restaurants including The Square, a Michelin two-starred restaurant. “Phillip Howard, the head chef, taught me so much about food, says Kemp.
Matt has vast experience honing his skills aournd the world. Starting out in Londons finest hotesl and restaruants including The Sqaure, a Micheline two starred restaurant.
Matthew worked as Chef de Cuisine at the now defunct, but once legendary, Banc. “It was amazing what we achieved there. Within a year and a half of my being there it got three hats, scored 18/20 in the Sydney Morning Herald Good Food Guide and won Best Restaurant of the Year.”
SALAD OF GRILLED PEACHES, HEIRLOOM TOMATOES, LOCAL STRACCIATELLA, PISTACHIOS, SUMMER PURSLANE, PETITE BOUCHE ROCKET.
Matt Kemp has made the region his home in the next chapter of a distinguished international career. The menu a delicious combination of Matthew’s sophisticated touch and Michelin pedigree and the abundant natural bounty of the Byron Bay region. Each dish is an elegant expression of local produce, climate and seasons woven through Asian, modern Australian and European influences.
SASHIMI OF THE DAYS CATCH, BROOKIES GIN & TONIC PICKLED CUCUMBER, SAMPHIRE, SALMON ROE, DAVIDSON PLUM GEL.
RELAX POOL SIDE AT THE BYRON AT BYRON RESORT & SPA.
BEACH ACCESS FROM THE BYRON RESORT & SPA.
“A GOOD CHEF SHOULD HAVE PASSION AND COMMON SENSE. THE REST WE CAN TEACH THEM.”
LINGUINI OF LOCAL PRAWNS, FENNEL TIPS, CHERRY TOMATOES, CHILLI, GARLIC, HERBS, BOTTARGA.
