Kost Bar & Grill
Sebbie Kenyon was always destined to become a chef – having spent a significant part of his childhood in and a round the kitchen with his parents who still own coffee shops to this day.
Hospitality is truly in his DNA and Sebbie felt it was a natural path for his career. Currently, he works as the culinary director for the Site Group but has developed a wealth of knowledge and experience from his travels in Melbourne, Paris, London, and even Moscow.
Now that he has back touched down in Australia, Sebbie is also the executive chef at Kost Bar & Grill where they utilise a variety of cooking techniques including amber, water, and coal to complement fresh Australian produce. Sebbie believes this approach not only produces amazing flavours but also adds a fun twist to the kitchen dynamic.