Kevin Burke
speaker
689 appearances
2 recordings
1 series
first heard May 2026
last heard 23 Jul
Kevin Burke’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 2 in all, peaking in Jul 2026 with 1.
Appearances
And I sort of was thinking to myself, like, in the future, if I were to run my own restaurant or have my own restaurant, whatever, I don't think I'm going to have a Pollen Street.
I don't think I'm going to have a Gibo's.
I went to Pollen Street a few times, actually, yeah.
So I wanted to go somewhere that was sort of
Foam is foam Foam is foam We're ready Thanks Kevin Thanks a million No stress along Good luck lads Be good
It's kind of a new energy because even leading up to the Michelin Guide this year, there was restaurants and you would always think like finger on the pulse, like being a chef or whatever.
But then restaurants are getting spoken about.
And I'm like going, Jesus, where's that place?
And all of a sudden,
the likes of you or Marie Claire or Katie McGinnis, where they're all chatting about these different places and you're like going, oh, my God, like not only are there's new places opening, but they're opening in Michelin.
Just before you came in, Kevin was in here and he said the word texture three or four times.
It really, really stood out to me.
And then I was in the kitchen with him earlier just before you arrived there and we were chatting about the Japanese, the Conros, whatever you call them, and he's got the charcoal sparking up.
So another thing that you're starting to see, you never ever saw in conventional kitchens as well, is what chefs are using to cook on.
And it's complicated.
If you imagine...
You reference this cabbage dish there.
If you take a hispy cabbage dish or you even take asparagus at the tail end of that season now, whether it's done in a pan traditionally, steamed, boiled, whatever, or now you have it coming off a Japanese barbecue.
So that's something that's...
chefs are getting influenced by being around the world or seeing the fact that social media now opens up the whole world to all of us.
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