Bevan Smith, Chef

Born in Northland, New Zealand, Bevan left the family farm in 1991 to train as a chef in Christchurch. After working for several years in London at Terence Conran’s La Pont de la Tour and Michael Caine’s Canteen, Bevan moved to Australia where he became head chef at Philip Johnson’s acclaimed ècco bistro.  One of Bevan’s philosophies is that the same high standards recognized in first-class restaurants should be utilized anywhere in the world and he endeavors to use that approach at Riverstone Kitchen.

Bevan opened Riverstone Kitchen in 2006 after moving home with his wife Monique to start a family and he is fast becoming one of New Zealand’s most recognized chefs. He strongly believes in cooking with only the freshest and best seasonal ingredients and is passionate about using good, local produce.

Bevan contributes regularly to The Otago Daily Times’ Fresh column and features often in many other publications around the country. In 2008 he published Riverstone Kitchen Notes and is currently working on his second book Riverstone Kitchen Garden.