Bevan’s culinary journey began in 1991, when he left his family’s farm to train as a chef in Christchurch. His passion for cooking then took him to London, where he worked at Terence Conran’s La Pont de la Tour and Michael Caine’s Canteen. From there he spent five seminal months travelling through the Mediterranean, before ending up in Australia, where he became head chef at Philip Johnson’s acclaimed Ècco Bistro.
In 2006, Bevan returned to New Zealand to establish the now famous Riverstone Kitchen. Built in a paddock on the family farm, 15 minutes north of Oamaru in North Otago, it has become a destination for lucky locals, food-loving kiwis and international visitors alike. In 2010, Riverstone Kitchen was the supreme winner of Cuisine magazine’s coveted Restaurant of the Year award, putting it firmly on the map.
Bevan’s food ethos is reflected in the all-encompassing gardens that surround and define Riverstone Kitchen. He is passionate about showcasing the best that New Zealand has to offer and is a strong advocate of sustainability and locally sourced produce.