Restaurant Manager – Richard Kemp
‘I strive to make a balanced menu that is approachable yet has a few hidden gems in there as well…’
For Sarino’s Restaurant Manager Richard Kemp, the influence of food and wine was instilled in him from past generations. His European parents emphasised the importance of ‘fresh produce, handled with respect and served with love’, which helped cultivate his present approach to food and wine.
Richard found a dedication to food in his mother’s restaurants, and began his journey from there. In a small French restaurant he undertook his apprenticeship, and his qualifications led him to Whistler, Canada, cooking for celebrities to the likes of Schwarzenegger, Pierce Brosnan, and Seal. During the Summer months he took charge as Head Chef at Davlay by the Sea, a well known hotel used in the TV series Road to Avonlea and the Anne of Green Gables films. It was there he developed his style with food and the venue was deservingly awarded a Hat 3 times in their culinary guide.
After a 10 year culinary journey away, Richard’s childhood dream of opening his own restaurant brought home back to Australia. Complete with vegetable gardens, Eschalot Restaurant was born in the Southern Highlands. It is a testament that while owned and operated by Richard for 15 years, Eshalot received various awards from SMH 1 Hat ratings, to Gourmet Traveler Wine List of the Year, AGFG 2 Hat ratings, and Restaurant of the Year, all multiple times.
At present, Richard finds joy in working with various venues, guiding them with training, refinement and development. As well as playing in harmony as a self described ‘pseudo musician’, Richard delivers in skillfully creating a balanced, harmonious menu of food and wine lists as Restaurant Manager and Sommelier at Sarino’s Restaurant and Bar.