“The soil is the great connector of lives, the source and destination of all. It is the healer and restorer and resurrector, by which disease passes into health, age into youth, death into life. Without proper care for it we can have no community, because without proper care for it we can have no life.”
Shaun Barney Kelly
An Australian chef with 11 years experience, Shaun worked in Australia for a few years before moving to Europe and working at the famous St John restaurant in London, where he deepened his knowledge of British cuisine. In 2012, he moved to Paris and worked at Saturne before joining James Henry at Au Passage where he established a strong team and cemented the restaurant’s reputation worldwide. After two years at Au Passage, Shaun then went to Yard, a sleepy neighbourhood bistro that he successfully repositioned into a Paris stalwart. He was then offered to take the helm as head chef at the Australian Embassy in Paris. Impassioned by getting back to nature and working towards making the industry more sustainable, Shaun is dedicated to the idea of cultivating heirloom vegetables, fruits and herbs of the highest quality for Le Doyenné guests.
Australian-born and internationally raised, James’s connection to food began in the family home. After flirting with different career choices, James took a plunge into professional kitchens in his early twenties, spending time in Byron Bay and Sumatra, before he decided to give vocation the attention it deserved and move to Melbourne to work for the maestro Andrew McConnell. Whilst most of his friends and colleagues looked to London for experience, James had his sights set on Paris, where shortly after arriving he went on to open and put beloved eatery, Au Passage, on the map, and subsequently his restaurant, Bones. The latter found fame as a raucous, good-time spot serving a hyper-seasonal fixed menu with a standing room only bar and a revolving blackboard menu. For the last five years, he has been working on the opening of this project, Le Doyenné.