"My grandma was a big inspiration and her influence made me want to be a chef at a very young age," says Kyle Camara, Head Chef at Shepherd, situated in the famous Hannah's Laneway, one of Wellington's best food and drink hubs.
Originally from Ohio, Camara has worked in kitchens across the United States, including Florida, Charleston, South Carolina and Massachusetts. In 2017, he moved to New Zealand and begun working at Shepherd in 2020.
Photographer: Amber-Jayne Bain
Despite acquiring a myriad of experience working in hospitality, Camara still draws from flavours and meals he grew up eating when designing new dishes.
"I apply my roots to Shepherd's foundation and vision for the restaurant."
Much of Shepherd's menu consists of modern menu items with a fun twist. Utilising locally sourced ingredients, its sensational seasonal menus offer something for everyone.
Shepherd and Camara also pride themselves on cultivating a welcoming work environment for the staff.
"Kitchens don't have to be scary places where the head chef yells at everyone. We break that mold."
With Covid's disruptions to the hospitality industry, he says that the pandemic changed the way many people made their living. Camara firmly believes that there is no need for chefs to work long hours in a kitchen.
Photographer: Amber-Jayne Bain
"That's where our industry needs to step up and create quality working environments and make hospitality a viable career choice."
A career highlight for Camara is participating in Shepherd's "Breakneck Feeds", a fast-paced event that challenged its chefs' culinary stamina and provided guests with a full-on and unforgettable feast.
"Creating, cooking and serving 21 courses in 210 minutes for 21 guests was a wild ride."
Camara's top advice for anyone interested in becoming a chef is to not fret about learning everything so quickly.
"Take the time to be present in where you are and take it all in. And look after yourself mentally and physically."
He hopes that in the future he can start his own restaurant and mentor young chefs to achieve their goals.
