Chef Jerome Kiers
Chef At Home In Noosa Heads
Get to know me better
Putting love and passion -the two most important ingredients- into every dish.
I am a professional chef with over 15 years' experience. After graduating culinary school in 2006, I worked in many types of restaurants -including fine dining restaurants such as La Chevre D'Or (2 Michelin Stars), working alongside Ronan Kervarrec and Fabrice Vulin, and was sous chef to Axel Wagner at Le Chateau Eza (1 Michelin star).
In 2018, I moved to Saint-Barthelemy, working with Chef Charley Bouhier at Tamarin. In 2020, I decided to travel overseas to New Zealand where I learned many new food techniques and flavours.
Now having recently moved to Australia's Sunshine Coast, I've decided to work for myself, offering a French-style fusion cuisine, serving you love and passion in every dish.
More about me
For me, cooking is...
my passion and my lifestyle
I learned to cook at...
I learned to cook with both of my grandmas when I was a kid, and my parents too.
A cooking secret...
enjoying cooking and respect the ingredients from raw to be perfectly cooked.
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