Lauren Kinne

Brisbane.

Growing up in Tasmania, I started my apprenticeship in the iconic sandstone buildings of Salamanca Place at an Italian restaurant called Maldini.

I developed skills in cooking high-quality Italian dishes, even getting to cook a Marinata for Anthony Bourdain. With a strong desire to learn more skills and techniques from a variety of cuisine, I joined the team at the newly established waterfront bar, The Glasshouse, serving  Japanese Korean fusion dishes under the direction of an Iron Chef, Ikuei Arakane. 

That year, I was awarded the Tasmanian Hospitality Association Apprentice of the Year, being recognised by my peers and trainers as an outstanding young apprentice.

At 21, I relocated to Brisbane to further my skills and experience as a qualified Chef.

I quickly landed a position in the famous James Street working at Bucci, soon after I was made Sous Chef. This was a very exciting leap into leadership in the kitchen while also learning all about Brisbane produce, which was very different to the local products I had worked with in Tasmania due to the cooler climate there.

I then took up a position at Stokehouse Q, which provided an amazing opportunity to work with some of Australia’s best produce such as fish caught by Chris Bolton to lamb from Longreach and Falls Farm.

Early in 2020, I was looking for further challenges in my career and had the opportunity to join Elska, working with Nathan Dunnel to create a degustation dining experience for 12 people.

When COVID hit, a great opportunity was presented for Elska to evolve and adapt, creating something new and different in Brisbane with 5-course degustation food delivered to customers using sustainable and local ingredients.

Wanting to further expand my skills in a different style of fine dining, I went on to work with Michelin Star Chef Dan Arnold, playing a key role in the presentation of dishes to the highest standard.

Now moving to Adelita Wine Bar in Wynnum, I continue to be passionate about bringing fine dining techniques and experimental cooking and food preparation techniques to the suburbs. 

Growing up helping my Mum with dinner parties really started the idea of becoming a Chef as a career. I studied a VET Hospitality Certificate I and II at College which was instrumental in igniting this passion for cooking and when on work placement, I realised that this was something I wanted to do as a career pathway after leaving school.

 

Sustainability is always a key to my cooking, as it is in many kitchens today. Using Australian native and local ingredients is the goal while keeping flavours and plating more natural to highlight the produce.

 

I love pulling from many cuisines and techniques to create different flavours that help hero the produce I have spiced locally.

Keeping the kitchen a place where passions can grow and people can have the opportunity to create.

My Mum. If it wasn’t for her, I wouldn’t be the Chef I am today. Cooking for family and gathering around the table inspired me to follow a pathway into hospitality.

 

Working in an industry that is always evolving and changing. There are always new ingredients, new techniques and new concepts to experiment with.

Butter! Love it! For seasoning things I can’t go past kaoru-murasaki smoked soy sauce.

Lobster head custard to accompany the lobster fried donut.

 

To eat somewhere where the produce is the hero and the flavours are impactful.

Still creating in the kitchen using my experience and knowledge and always evolving my skills.