When I got in touch with Dylan Kemp, he was just about to leave Melbourne for Queensland where he has relocated to open a new venue in Kings Beach. We resolved to chat once he was settled, and I was impressed when he got in touch just a couple of days after arriving to make a time with me. This was one of those conversations where I was absolutely hanging off Dylan’s every word. Dylan’s understanding, appreciation and connection to food and cooking started from a young age when he would forage, hunt and cook over fire with his family in the North Island of New Zealand before crossing the ditch to continue his chef trajectory, working at the likes of Dunkeld’s Royal Mail and picking up the 2019 AHA Victoria Chef of the Year award as well as becoming one of the executive chefs overseeing hospo giant, Australian Venue Company’s many venues. You are in for such a treat because Dylan’s love of being a chef comes through every word and the way he articulates that passion is why I love talking to chefs.
