Chef Kevin Honeywood

With nearly 20 years of experience across the world’s kitchens, I bring a calm professionalism and a deep passion for exceptional food to every table I serve. My career began in Sydney and has taken me through Michelin and Good Food Guide–awarded restaurants, luxury chalets and villas, private yachts, and cruise ships — each step refining my craft and broadening my culinary perspective.

I have cooked in the rolling hills of the Tuscan countryside, where I immersed myself in the rhythm of seasonal Italian produce, and I have led award-winning kitchens in the Channel Islands, overseeing 500 covers a week with precision and flair. Most recently, I established and ran an English-style gastropub in Brisbane, celebrated for its commitment to local farmers and producers, and for building a community around honest, considered food.

What excites me most is sourcing the best ingredients — working closely with farmers, fishers, butchers, and growers — and creating dishes that truly showcase the seasons. Provenance, sustainability, animal welfare, and a mindful approach to food waste are at the heart of my cooking philosophy. Whether it’s a relaxed family dinner, a celebratory feast, or daily meals tailored to a client’s lifestyle, my food is about balance, flavour, and care.

As a private chef, I offer discreet, personalised service tailored to each client’s tastes and values. Every menu is designed with creativity, attention to detail, and respect for produce — celebrating ingredients that are thoughtfully sourced, ethically raised, and beautifully prepared.