Executive Chef Matthew Kemp

The talent at the heart of The Byron at Byron’s new dining experience is Executive Chef Matt Kemp who has made the region his home in the next chapter of a distinguished internatioal career. The menu a delicious combination of Matthew’s sophisticated touch, Michelin pedigree and the abundant natural bounty of the Byron Bay region. Each dish is an elegant expression of local produce, climate and seasons woven with Asian, modern Australian and European influences.

Complemented by a stellar wine list of local, new world and European names and presented amid a the stunning surrounds of our redesigned resort, Matthew’s finely crafted creations are a unique new signature for The Byron at Byron.

“We will be concentrating on flavours that are beautiful, light, healthy and fragrant to create a cuisine unique to the resort and Byron Bay”says Kemp.

Since those early days in Essex, Kemp has honed his skills at restaurants around the globe. He has worked at some of London’s finest hotels and restaurants including The Square, a Michelin two-star restaurant. “Phillip Howard, the head chef, taught me so much about food”, says Kemp.

Matt has vast experience honing his skills aournd the world. Starting out in London’s finest hotels and restaruants including The Square, a Michelin two stared restaurant.

Matthew worked as Chef de Cuisine at the now defunct, but once legendary, Banc in Sydney. “It was amazing what we achieved and in 18 months we earned three hats, scored 18/20 in the Sydney Morning Herald Good Food Guide and won Best Restaurant of the Year.”

Opening his own restaurant ‘Restaurant Balzac’ in 2000 at The Spot in Randwick the demand for Kemp’s food necessitated moving to a larger premise. In the following years he opened other venues such as ”The Billingsgate Fish Bistro”, “The Burlington Bar & Dining”, “Two Small Rooms” and in January 2011 decided to expand his portfolio and went into partnership with to open a new restaurant “The Devonshire”. Eleven years later, with a wall full of awards, industry respect, a successful and popular restaurant, Matthew decided to shake things up a bit and close Restaurant Balzac.

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