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Discover all our Chefs
Relais & Châteaux Chef

James Honore

Chef - Relais & Châteaux

James Honore

The Farm at Cape Kidnappers

Hawkes Bay - New Zealand

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L'histoire d'un chef Relais & Châteaux

How did you become a Chef?

Growing up food and cooking was such a large part of my home life, there was always produce from the garden being preserved or meals being prepared for our extended family. Seeing food from seed to plate from an early age, I was forever thinking about food, and becoming a chef was a natural extension of this.


 

How would you define your cuisine?

I would define my cuisine as fresh, seasonal and forever evolving. I change our menu daily, which allows me to make best use of the produce coming out of our gardens, a resource I rely on heavily. There is nothing quite like being able to cook with produce that has just been picked.   

What are your favorite products and criteria for choosing?

I love cooking with seafood. As chefs we are responsible for choosing sustainable produce, we are lucky enough to have a fantastic choice locally with sustainably fished seafood.

What is your signature?

My cuisine is fresh and textural. I like to « hero » the best of produce from our gardens at The Farm and the surrounding Hawke’s Bay region.

What professions surround you and what would you like to pass on to them?

We always have young chefs coming up through our kitchen, the most important thing for a progression in this industry, in my opinion, is to expose yourself to as much great cooking as you can, at work, at home and dining in restaurants and traveling.

Do you have a Chef’s tip for Sunday cooking?

A little acid added at the end of any dish, be it lemon, lime or vinegar—it can really make the flavors shine.

Les restaurants Relais & Châteaux de James Honore

The Dining Room at Cape Kidnappers

  • Creative cooking
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