Meet The Chef: Ky Henry
FoodieAdam: When did you begin your culinary career, and where did you study?
Ky Henry: 2008 at a bistro cafe called Depot At the emporium. I was 14. I did most of training at Wollongba, Northern NSW.
Tasmanian Salmon - Razor Clams, Quinoa, Sea Succulents, Yuzu, Kale and Pea Gel
FA: What/who was your biggest influence towards becoming a chef?
KH: As cliche as it may sound it has to be my grandmother. I spent a lot of time with her growing up and I always loved jumping in to help her.
FA: What was your most enjoyed moment / achievement as a chef?
KH: My favourite moment is watching my dishes being enjoyed, I really dig that. Seeing all my hard work being recognised
FA: Where have you previously worked?
KH: Over the last 10 years I have work in the following :
- Suburban social
- Umami restaurant
- Foraging quail
- Taps
- Hoo Ha Bar
- Lychee lounge / Laruche
- The Jetty Southbank
- Deer Duck Bistro
- Q’essence Wilston
- Char char cha
- Bar Barossa
- Depot at the emporium
Dropped Ice Cream - Dropped Ice Cream Cones with Mandarin Sorbet, White Chocolate Mousse, Chocolate Ganache, Berry and Fruit Coulis
FA: What is your favorite ingredient and/or cooking utensil to work with?
KH: Favourite ingredient has to be anything fresh and seasonal, you just can’t beat it.
... I have a few favourite utensils which I always have on me at work at all times
- Lighter
- Pallete knife
- Plating tweezers
- My favourite spoon
- Pastry card
FA: What challenges have you had while becoming a chef?
KH: Biggest would have to be balancing family life while following my career ambitions as I’m sure most chefs to.
FA: What is your comfort food?
KH: A nice ragout 💦
FA: What are some of your favorite places to eat out at, and your favorite dishes from them?
KH: I don’t actually eat that out often but anything Damon at detour seems to push out tends to be delicious.
FA: Besides slaving away in the kitchen, what do you get upto in your free time?
KH: I’m a photographer in my free time and I play in bands, like Gutknife.
FA: If you could work in any other industry (besides hospitality), which would it be?
KH: I might one get into uni and study child psychology. I would love to be able to help children in need.
Peanut Butter Chocolate Log, berry gel, nutella powder, chocolate soil, @strawberry pearls, surrounded by chocolate ganache... topped with chocolate rocks and beetroot shards, nutella sponge, berry crisps, and then sprinklined with sweet snow & mint powder
FA: What is your take on Brisbanes current Food Scene?
KH: Cheap and high expections.
I have worked in a lot of fine dining places and people find I hard to appreciate what goes in to those dishes. But you do a $29 eye fillet and mash and you become everyone’s favourite restaurant.
FA: What food trends do you see emerging in the future in Brisbane?
KH: I’d love to see an increase in share food restaurants.
FA: Any funny moments in your chef life, you’d like to share?
KH: Nothing really funny happens if you have a sick sense of humour I saw a dude deep fry his hand once was bad.
FA: Any future plans you’re willing to share?
KH: I’m about to compete in the chef of the year 2018 and I’m pretty excited about this but that’s my only real plan moving forward. I am just gonna keep plugging away with beyond the pale and grow the business.
