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.