The Man, the Myth, the Chef

Sean Kellingray

Sean served his first apprenticeship at the prestigious Savoy Hotel in London whilst attending Westminster Catering College in the UK.

Notably, he trained in several Michelin Star restaurants including The Carlton Tower Hotel, The Capital Hotel both in Knightsbridge and Chez Nico restaurant all under high profile celebrity chefs.

Sean then took a three-year sojourn traveling the world to gain knowledge of world cuisine and chef long the way.

Whilst working at the famed Ma Maison restaurant in Hollywood (known as the stars hang out), Orson Wells would cut through the kitchen (and always acknowledged the chefs on the way), to avoid the paparazzi who were camped out at the main entrance. At Ma Maison, Sean worked with a number of great chefs under his wing including a Commis Chef, the grandson of Charlie Chaplin.

Sean once again pursued his culinary travels, this time to Vancouver, Hawaii and Rio de Janeiro where he befriended the highly regarded french Chef Claud Troisgros, the son of three Michelin Star Chef Pierre Troisgros.

As a result of this friendship and respect for Sean’s talents, Chef Claude recommended him to a fellow restaurateur who immediately secured Sean as Head Chef at the renowned Club Gourmet restaurant in Rio.

Before returning to the UK, Sean needed a well earned break and took a trip of a lifetime through the Amazon. 

Sean brings a wealth of experience from around the world to bring you much loved traditional fare from Britain and New Zealand.

On his return to England, Sean invested in his first business, an upmarket catering business serving up posh nosh to the likes of Dr Runcie who was the Archbishop of Canterbury at the time.

On the success of his catering business Sean invested in another venture, a four star guest house along with a floating restaurant, a narrow-boat serving up local culinary dishes whilst cruising the local canals.

Sean emigrated to New Zealand in 2007 for a change of pace and lifestyle.

He was in search of a food concept, to develop hearty food, delicious delights and fast. The food truck concept was born. Over the years you may have seen him at local A&P shows and sports events.

Ever the entrepreneur, the food truck business was sold in favour of a new venture. Sean was looking for that little extra something that really resonated with a niche demographic and something he could deliver with great passion.

Sean has met so many British people and many locals with strong UK connections who encouraged him to recreate traditional flavours reminding them of their heritage.

So came the recreation of the traditional pork pie, the great Cornish pasty, the humble sausage roll and home-made fresh fruit pies and more are brought to you using all natural, premium ingredients prepared using traditional recipes.