Born and raised in South Africa, Nick left at 18 to pursue a dream of becoming a world class chef with what he describes as "a burning passion for cooking".


Nick splits his time between his two restaurants, Paris Butter in Auckland and his seasonal restaurant Le Petit Léon in the south of France.


Paris Butter (Metro awards - Top 50) combines French Bistro style with fine dining techniques; an interpretive french cuisine, adapted to New Zealand ingredients.


See the chef: You will find Nick Honeyman working in the Collab Kitchen in The Decadence Collective at Taste alongside 4 other world class chefs.

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