Born in Thailand and raised in Australia, his diverse cultural heritage informs his vision for
new Australian cuisine, offering a perspective that is both distinctive and relevant. Kent is
committed to creating a holistic and sustainable food system for future generations.
His career has focused primarily on regional Victorian restaurants, most notably Brae in
Birregurra under Dan Hunter, with formative stages at Attica in Melbourne and Nahm in
Bangkok. These experiences shaped his passion for precise, ingredient-driven cooking
and a deep respect for seasonality and provenance.
Kent’s work has earned critical acclaim and recognition within the Australian culinary
scene, establishing him as a leading figure in contemporary regional cuisine, celebrated
for his thoughtful approach, refined technique, and commitment to local produce.