James Honore

Chef

New Zealand born and bred James Honore began his training in Northland, New Zealand and completed his studies in Auckland, after this he moved to Sydney to gain hands-on cooking experience at the Park Hyatt.

James then landed a position at The Lodge at Kauri Cliffs, returning to New Zealand and joining the lodge’s brigade as Chef de Partie, a position he held for three years.

This was followed by a stint cooking at Pure Tastes, a restaurant in Paihia opened by former Kauri Cliffs Executive Chef and well renowned New Zealand chef Paul Jobin.

However, in 2007, James was lured back to the lodge fold by then Executive Chef Dale Gartland, who was looking for chefs to join the brigade at the expanding groups soon to open Hawke’s Bay lodge-The Farm at Cape Kidnappers.

James jumped at the great opportunity, adding strength and experience to the opening team at The Farm at Cape Kidnappers. After a few years there and helping the lodge receive top accolades for its food, room for advancement saw James return to The Lodge at Kauri Cliffs as Sous Chef working with Kauri Cliffs Executive Chef Barry Frith.

Today James is the Head Chef at The Farm at Cape Kidnappers, and with the support of Group Executive Chef and mentor Dale Gartland, he is thriving. He is truly inspired by the vast array of local produce available both at The Farm’s own vegetable gardens and within the greater Hawke’s Bay region.

During his time with the lodges James has worked alongside some inspirational chefs at our food and wine events, these include Peter Gilmore, Rick Stein, Neil Perry and Guillaume Brahimi.

New Zealand born and bred James Honore began his training in Northland, New Zealand and completed his studies in Auckland, after this he moved to Sydney to gain hands-on cooking experience at the Park Hyatt.  James then landed a position at The Lodge at Kauri Cliffs, returning to New Zealand and joining the lodge’s brigade as Chef de Partie, a position he held for three years. This was followed by a stint cooking at Pure Tastes, a restaurant in Paihia opened by former Kauri Cliffs Executive Chef and well renowned New Zealand chef Paul Jobin.

However, in 2007, James was lured back to the lodge fold by then Executive Chef Dale Gartland, who was looking for chefs to join the brigade at the expanding groups soon to open Hawke’s Bay lodge-The Farm at Cape Kidnappers. James jumped at the great opportunity, adding strength and experience to the opening team at The Farm at Cape Kidnappers. After a few years there and helping the lodge receive top accolades for its food, room for advancement saw James return to The Lodge at Kauri Cliffs as Sous Chef working with Kauri Cliffs Executive Chef Barry Frith.

Today James is the Head Chef at The Farm at Cape Kidnappers, and with the support of Group Executive Chef and mentor Dale Gartland, he is thriving. He is truly inspired by the vast array of local produce available both at The Farm’s own vegetable gardens and within the greater Hawke’s Bay region.  During his time with the lodges James has worked alongside some inspirational chefs at our food and wine events, these include Peter Gilmour, Rick Stein, Neil Perry and Guillaume Brahimi.

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