Nick Honeyman

Chef Nick Honeyman's culinary philosophy is deeply rooted in a profound passion for food, an innate fascination with the magic of ingredient pairing, and a continuous drive for innovation. He views food as a powerful, universal connector, capable of transcending cultural boundaries and bringing people together. This belief is central to his restaurant ventures, which aim to share this passion for exceptional food and wine with a diverse clientele, fostering connection through culinary experiences. A cornerstone of his ethos is an unwavering commitment to sustainability and localized sourcing. At Le Petit Léon, his Michelin-starred restaurant in France, the menu is remarkably fluid, often changing daily or even twice a day, dictated by the immediate availability of hyper-seasonal and locally sourced products. This dedication extends to everything from wildflowers foraged with his daughters to pigeons specially bred by local farmers, ensuring each dish is a fresh and authentic reflection of the surrounding terroir. In New Zealand, his work at Paris Butter emphasizes native produce, utilizing local ingredients to tell the unique story of the country. Ultimately, Honeyman's overarching vision extends beyond individual dishes to encompass building sustainable businesses that support his family and deeply engage with local communities and loyal clientele. He doesn't chase fleeting trends but rather embraces a philosophy of constant evolution and "rediscovery," allowing creativity to flourish and keeping the dining experience perpetually fresh and engaging. His cuisine is inherently "story-driven," a sophisticated cultural mélange that blends classic French principles with nuanced Asian influences and notes from his diverse heritage, often twisting traditional tastes and delighting guests with the unexpected. Chef Nick Honeyman's "signature approach" is defined by his dynamic philosophy of "evolution," eschewing a singular signature dish in favor of constant reinvention. His technical mastery, honed through rigorous training in Sydney and pivotal stages at iconic Michelin-starred establishments like Pascal Barbot's L'Astrance and Alain Passard's L'Arpège in Paris, alongside Iron Chef Sakai Hirotia's La Rochelle in Tokyo, enables him to execute a sophisticated blend of fine dining techniques with profound interpretive flair. His style is a vibrant "cultural mélange," skillfully weaving Asian influences and the barbecue culture of his diverse heritage (South African, Australian, Kiwi) into a refined French framework. He excels in presenting dishes that are both visually delicate and intensely flavorful, characterized by meticulous plating and an adventurous spirit. Illustrative examples of his artistry include a filet of turbot presented with inky asparagus, a foam of smoked chive, and fermented buttermilk – a subtle nod to barbecue traditions. Other creations feature sashimi-like layers of trout and scallop, served in a shell with watercress sauce and adorned with freshly foraged wildflowers. He masterfully reinvents classic elements, as seen in his "Culture Clash" hors d’oeuvre of trout on a meringue-macaron, or his deconstructed île flottante incorporating elderberry blossoms, strawberry sorbet, and a Lagavulin flan, deviating from traditional preparations. Honeyman's menus are a deep celebration of seasonality, featuring ingredients like white and green asparagus, locally bred pigeon, elderberry flowers, and pine spruce tips, crafted into surprising and harmonious combinations such as warm langoustine soup paired with a frozen pine spruce tip granité. This demonstrates his profound joy in rediscovering and presenting fresh, vibrant flavors, ensuring that each dining experience offers something new and exciting.

Career

• Chef at Sakai Hirotia, Tokyo
• Chef at La Rochelle, Tokyo
• Chef at L'Astrance, Paris
• Chef at L'Arpège, Paris
• Chef at French Café, Auckland
• Executive Chef at The commons & Everybodys Izakaya, Auckland
• Executive Chef at Sofitel Luxury Hotel Auckland, Auckland
• Executive Chef Owner at Paris Butter, Auckland
• Chef-Owner at ro.bo, Montignac-Lascaux

Mentored by Pascal Barbot, Alain Passard.