Kerry Wilson

Chef Seafood Bazaar

Following in his mum's footsteps as a chef, Kerry started his career at Montana Catering in the early 2000s. Moving into the CBD and restaurant The Bank he worked his way up as sous chef and in 2008 opened Furnace with John Lawrenson. Kerry says that he was lucky enough to have met some amazing people along the way and furnace won Tempo best restaurant a couple of times which he was very proud to have done. 

Kerry also picked up beef and lamb awards along the way, before taking a break from the restaurant scene and working as 2IC for Foodchain. "I felt like I was in the game in a way, just not the crazy late nights," says Kerry.

Recently starting at Seafood Bazaar as the in-house chef, Kerry is creating delicious fresh dishes to sell in the main shop as a point of difference for their customers. Daily delicacies such as smoked fish pie, seafood salads and salmon lasagne can be found and they have just launched their home delivery website so that others in the North Island can get what locals have known about for years, delivered to their door. 

Get to know Kerry:

Favourite restaurant/or café in the Waikato to go out to:

Too many to pick just one!

Most underrated vegetable, cut of meat or seafood?

Some of the unknown species of fish

The kitchen utensil you can't live without?

Knives

If you didn’t become a chef what would you have been?

Some form of sporting coach i think as i love to teach things to people

What is your one ingredient that is your staple?

Salt & Pepper

Saturday night in with a movie, what is your comfort meal?

Lasagne

Get to know Kerry:

Heathcotes Kitchen Theatre

Sunday 3.00pm

Learn to make this impressive pasta dish at home yourself, Pomodoro Seafood Medley Fettuccine.

His advice to new cooks

"Learn the basics of cookery first, don't try and be like Gordon Ramsay straight away".

 

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