Kerry Bisley is a consultant chef with more than 25 years experience. Kerry spent 14 years training and working in the Royal New Zealand Navy.
Serving large quantities of meals is one of Kerry’s specialties with time spent working as Sous Chef and Executive Chef for an Italian Cruise Line Company, based in the Caribbean. Serving up to 2700 plated meals in two sittings within two hours is easy with a little planning and preparation. Kerry has also catered for large sports functions, and conferences right down to designing and preparing private dinner parties for small group, while working as Executive Chef at Hamilton’s Montana Catering.
Kerry is currently working as a consultant chef to numerous food manufacturers throughout the North Island. His work with Tatua comprises of recipe and product development for both the foodservice and retail industries.
View Kerry’s delectable Chocolate Mascarpone Brownie recipe |
