Q & A with Celebrity Chef, Matthew Kenney
Meet the man behind Australia’s first 100% plant-based hotel restaurant, Alibi Bar + Kitchen and many more around the globe! Celebrity Chef, Matthew Kenney sat down with us and spilled the beans on his favorite restaurants, travel destinations and more!
Q: Tells us a little about Matthew Kenney?
A: HOPELESSLY OPTIMISTIC, ALWAYS LOOKING FORWARD, LOVES FOOD, WINE, ART AND NATURE
Q: What’s your favourite ingredient?
Q: What are your favourite restaurants around the world? Besides your own!
A: COSME IN NEW YORK CITY, L’ARPEGE PARIS, RESTAURANT EMILE, RIO JE JANEIRO
Q: What inspired you to get into plant-based cooking?
A: YOGA, MEDIATION AND ALIGNMENT WITH EVERYTHING THAT STANDS FOR SUSTAINABILITY
Q: Do you think there is a global trend toward plant-based food? Why?
A: IT IS NOW A COMPLETE SHIFT, MOSTLY DUE TO ALL OF ITS BENEFITS AND THAT IT MAKES PERFECT SENSE
Q: What’s your favourite dish you have created? Why?
A: KIMCHI DUMPLINGS BECAUSE THEY REPRESENT A PLANT BASED ALTERNATIVE WITHOUT COMPROMISING CULINARY ARTISTRY, FLAVOR, PRESENTATION OR EXPERIENCE
Q: What’s your favourite destination to travel too?
A: THE NEXT ONE!
Q: What makes a great hotel?
A: FANATICAL ATTENTION TO GUEST EXPERIENCE AND PASSION FOR DETAILS BY ITS OPERATORS.
Q: What makes a great restaurant?
A: LIKE A SYMPHONY, A GREAT RESTAURANT SEAMLESSLY BLENDS DESIGN, AMBIANCE, CUISINE AND HOSPITALITY
Q: Something we don’t know about you?
A: I AVOIDED VEGETABLES AT ALL COST UNTIL I WAS A TEENAGER