By Leigh O’Connor.
For John Kennedy, ingredients are the greatest culinary influence.
He constantly finds himself inspired by what the land has created with his mind travelling through flavours, memories and techniques until he hits on the perfect way to let the ingredient shine.
Born in Dublin, Ireland, John now leads a team of 60-plus Chefs at W Brisbane including The Lex restaurant, where he champions a collaborative and forward-thinking kitchen culture.
"I thrive in creative, fast-paced environments and W Brisbane is the perfect match,” he tells AGFG. "Whether I’m working on a new menu, leading a tasting, or partnering with local producers, I bring energy, detail and bold twists to every part of the guest journey.”
John’s love for food started young, sparked by travels through Europe where he explored the culinary traditions of France, Italy and Spain.
"That curiosity soon became a calling – I qualified as a Chef in Dublin and trained with Hilton in both London and Las Vegas. During this time, I had the opportunity to stage under Michelin-starred Chefs Marco Pierre White and Raymond Blanc – experiences that profoundly shaped my approach to both cooking and kitchen culture.”
Moving to Australia 10 years ago, John joined the team at One&Only on Hayman Island. It was a pivotal moment that connected him with the exceptional quality and diversity of Australian produce, something that he remains fiercely committed to.
"My food philosophy is rooted in seasonality and locality. I’m dedicated to using fresh, regional ingredients that reflect the landscape and cultural heritage of where I am cooking.
"While my style blends modern and classic techniques, my goal is always to create flavourful, memorable dishes that resonate with guests on a personal level.”
Once asked to work on a dish with anchovies and banana – safe to say it never made it to the guests – John has chosen to share his recipe for Wagyu fat Albrolhos Island scallops with corn succotash.
"These scallops are unique to Australia’s west coast and are smaller and more muscular than imported varieties. Being slightly sweeter, pairing them with Wagyu fat for depth and corn succotash really brings out the flavours.”
John says The Lex focuses on the guest – not just creating and executing dishes that have a mouthwatering effect and linger long after the meal.
"We aim to make the entire experience unforgettable from start to finish. That’s why we have a cheese trolley circulating the restaurant, we present the tomahawk steak before cooking it for that ‘wow’ moment and keep our kitchen open.
"So many little treats throughout to surprise and delight.”
Asked to tell us something no one knows about him, John’s response was typically Irish:
"Let’s just say the best stories are saved for sharing at the pub after a few pints.”
