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Meet The Chef: Ky Henry

Adam Pinzone

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.

Ky Henry on INSTAGRAM

Beyond the Pale:
INSTAGRAM
WEBSITE

Address: 
3/300 Old Cleveland Rd,
Coorparoo QLD
4151