Kevin Martel, Executive Chef at The Playford Hotel
began his cooking career as a 14 year old apprentice at Potel Et Chabot in Paris. He moved to England where he met and worked with his (now) wife, who is from Adelaide. Since residing in Australia, he’s worked at the Winsor Hotel in Melbourne, Magill Estate and Jolley’s boathouse @theplayford
Favourite Dish on your current menu?
South Australian Paroo Kangaroo, served with macadamia cream, plum puree and saltbush dukkah
Favourite place to eat in Adelaide?
Mount Lofty Ranges Vineyard
Favourite cut of meat?
Duck, I love every part of the bird from the foie gras, heart, to the crispy skin breast
Definitely coffee in the morning and while working and a beer after work
Favourite cuisine ?
French cuisine, using Australian native ingredients
What do you like to do in your spare time?
A lot of reading and spending quality time with my little family
Where did you learn to cook?
I started my apprenticeship at the age of 14 and was lucky to spend 2 years of it at the Potel Et Chabot
What keeps you motivated and inspired?
My 3 and 4 year old boys and my beautiful wife
Why do you choose mybutcher?
For their quality South Australian meats