Bryan Kelly. Chef AVEQIA London.
Bryan began his career in food 25 years ago in a seafood restaurant on the Kent coast. He went on to cook with some of the greatest exponents of Modern British food – Jean Christophe Novelli and Daniel Clifford in the UK, as well as Peter Gilmore and Lennox Hastie in Australia.
Bryan’s main food influences are southern European including Northern Greece and Macedonia but his style is modern, influenced by Rene Redzepi at Noma, with his realistic take on ingredients, using the best local and seasonal produce.