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Chef James Honore

New Zealand born and bred James Honore is the Head Chef and master of farm-to-table cuisine at Cape Kidnappers in Hawke’s Bay, New Zealand.

 

Taking inspiration from the seasonal fruit and vegetables that are bountiful at both The Farm at Cape Kidnappers and the wider Hawke’s Bay region, James’ dishes are fresh, vibrant and full of flavour.

 

Honore and his brigade of chefs pride themselves on using freshest, seasonal cuisine available to them.

 

“Our kitchen is constantly evolving with new dishes and experiences for our guests, which is exciting. It is important not to combine too many flavours or to confuse the palate. I enjoy sourcing ingredients from the very best suppliers in Hawkes Bay, along with our daily picked fruit and vegetables from our own garden.”

 

Trained in Northland and Auckland, James has been a part of the Lodge family for many years now, having assisted both Kauri Cliffs and Cape Kidnappers in their many laurels.

 

James spent his early years Park Hyatt in Sydney, before returning to New Zealand and joining The Lodge at Kauri Cliffs as Chef de Partie, a position he held for three years. After a stint in restaurants in the Bay of Islands with former Kauri Cliffs Head Chef Paul Jobin, James was lured back to the lodges for the launch of The Farm at Cape Kidnappers. 


James jumped at the opportunity, adding strength and experience to the opening team at The Farm at Cape Kidnappers before he once again travelled north to The Lodge at Kauri Cliffs to work as Sous Chef to Kauri Cliffs’ Executive Chef Barry Frith.


Today James is the Head Chef at The Farm at Cape Kidnappers where he has worked alongside inspirational chefs including Peter Gilmore, Rick Stein, Neil Perry, James Viles and Mat Moran.