Jude Kereama is a celebrated chef and restaurateur originally from New Zealand and now based in Cornwall. After training under Simon Gault, he moved to the UK in 1996, where he met his late wife Jane. Together they made their home in Porthleven and opened Kota in 2006, followed by Kota Kai in 2011. His food blends Asian influences with the very best of Cornish produce, a style that has earned him a Michelin Bib Gourmand, three AA Rosettes, and multiple appearances on the BBC’s Great British Menu. Jude is also a co-founder of the Porthleven Food Festival and a passionate supporter of local charities.
I’d been wanting to speak with Jude for quite some time, and our conversation didn’t disappoint. He shared stories with humour, and honesty – from the joy of discovering his love of cooking to the realities of TV competitions, and from happy family memories in New Zealand to running restaurants in Cornwall with longevity at their core. It was an absolute pleasure to chat with him.
What does your Monday morning routine look like?
Mondays are always about easing into the week – scraping myself out of bed, taking the dog for a run by the sea, and then getting stuck into admin. I check emails and meet with my operations manager to review the figures, rotas, and upcoming events. There’s always something happening – whether it’s wine dinners, bar takeovers, or food festivals – so Mondays are about setting the game plan. I also make sure to sneak in a game of tennis, which helps balance the intensity of running restaurants.
What did you want to be when you were young?
As a kid, I wanted to be a soldier, probably because my dad was in the army. At university, I studied psychology and sociology with the idea of going into social welfare. But while working as a kitchen porter, I fell in love with the camaraderie and energy of the kitchen. One of the chefs encouraged me to pursue it seriously, and that was my lightbulb moment. My parents weren’t thrilled at first – my dad said “no you’re not” and my mum cried – but I gave myself a year to prove them wrong. It wasn’t the path they wanted me to go down, but I’ve loved every moment of it and I’m still passionate about it and that’s key. They’re very proud now, and I’ve never looked back.
What has been the best moment in your career?
Starting my own business. I think it’s every young chef’s dream. For me, accolades are nice, but they mean little if your business isn’t thriving. I feel a duty to keep the restaurants going not just for myself, but for my team, many of whom have been with me for years. They rely on me to make right decisions. We run on an open-book policy with profit sharing, which motivates everyone to know how everything works and to try harder. Longevity – 20 years for Kota and nearly 15 for Kota Kai – is what I’m most proud of, above all accolades and being on Great British Menu.
What has been the worst moment in your career?
Oh hell, I’ve had a few! I think the the first time I went on Great British Menu. The pressure was unbelievable – cooking against peers, cameras everywhere, interviews at the worst possible times. At one point I cut my finger cracking crab claws and had to hide it to avoid the cameras focusing on it. The whole experience was exhausting and overwhelming. Still, I believe just stepping into that kitchen is an achievement, no matter the outcome.
What’s your all-time favourite movie, and why?
It’s hard to choose, but something as simple and easy and pleasing as Forrest Gump It’s kind hearted and humorous, and cleverly woven through history. The Shawshank Redemption is another favourite – to see an the story of an innocent man go through what he did and to get to the unexpected twist at the end. When in life seems lost, there’s always some kind of hope. To be honest, I don’t often get time for films, so when I do, it feels like a real luxury. Usually, you’ll find me writing menus instead!
If you could visit any place in the world right now, where would you go?
I’ve been lucky to travel to some amazing places, including a recent trip to Greenland, which was a life ambition. I could say New Zealand, but I’m going there in January. Where is my special place? If I could be transported anywhere right now, it would be Kata Noi in Phuket, Thailand. There’s a lovely little hotel that cooks the best Thai food. The service is incredible, the food is authentic, the sun is always shining when I go there and there’s always a coconut cocktail to be had!
What is your most memorable foodie childhood memory?
I was about five or six, playing hide and seek in the garden back home in New Zealand. I was the youngest of five kids and we used to make mud balls and throw them at each other! I remember lying on my back, looking up at the bright blue sky with little fluffy white clouds, eating warm strawberries on one side and fresh peas straight from the pod on the other. My food memories have really centred around the garden – we had fruit trees, grapes on the vine, endless tomatoes, and cupboards full of the jams, relishes, and chutneys my mother made. Those early experiences of seasonality and preserving definitely shaped how I cook today.
Name one thing on your bucket list that you still need to do.
I’d love to go on safari in Botswana. I’ve been on safari in South Africa, which was incredible, but Botswana has always been on my list – camping, being close to nature, and seeing those magnificent animals in the wild. I’d also love to drive the West Coast of America and maybe one day walk the length of the Great Wall of China. I love a bit of a physical challenge!
Share a quote or motto that inspires you or by which you live your life.
My father always used to say: “Do to others what you would have them do to you” I’ve also always tried to live by the principle of treating others as you’d like to be treated yourself. In the kitchen, that can mean thinking ahead for the next person who comes on to your section, but it’s also about how you treat your team and your guests. It costs nothing to be kind and kindness has always been a part of how I was raised – it’s got me through life and got me out of a lot of trouble over the years! I think my background in psychology and sociology really helps me understand people too – some need a bit kick in the pants to get the best out of them, others need a hug, and it’s about knowing the difference. I try to lead with kindness.
What job is the favourite you’ve ever had and what made it so special?
It’s probably my first Head Chef job, which was amazing! I was just 22, running a small 40-seater restaurant in Auckland called Soho. We were such a young team – my sous-chef was 21, I had a lovely chef de partie who was only 19 – and we had so much energy and creativity. Every night after service we’d sit down together, and write down new ideas and try to improve what we were doing. The owner took a huge chance on us, and it turned out to be an amazing success. Many of the people I worked with there are still close friends, and we still laugh about those times. It was a very, very special place.
What’s a skill you’ve always wanted to learn but haven’t had the chance to yet?
Languages. I’ve always wanted to be fluent in French or Spanish, but I’ve been lazy about it if I’m honest. I can muddle my way through with bits and pieces when travelling, but it would be wonderful to properly learn and be confident. My partner is Finnish and speaks six languages, which can be a bit frustrating when I’m bumbling along! I’ve tried Duolingo, and I know the key is not being afraid to make mistakes – but finding the time to practise consistently has always been the challenge.
What’s the best piece of advice you ever received?
One thing that really stuck with me is that nobody is ever going to love your business as much as you do. As a business owner, you can’t expect your staff to have the same drive or vision, because it’s not theirs – it’s yours. That doesn’t mean they don’t care, but it does mean that you have to be the one to lead from the front, to keep your eye on the ball, and to make sure your vision becomes reality.
What is your favourite food/drink product on the market right now and why?
I’ve been really impressed by the rise of non-alcoholic alternatives. People don’t drink as much as they used to, and it’s great to see adult-tasting options becoming more sophisticated. A couple of favourites are Mother Root – a fiery ginger cordial with apple cider vinegar, honey, and chilli that has a real punch – and Botivo, which has lovely bitter notes. Both are delicious simply with soda water.
I also love the produce we get from our local organic suppliers here in Cornwall, like POM Cornwall for our vegetables and Gear Farm for our beef. They grow amazing ingredients, and because we work so closely with them, we can plan our menus around what’s coming up or if there’s a glut of their stuff we’ll take it and pickle or ferment – preserve. We also forage!
I also love Exmoor Caviar! It’s so decadent and beautiful and just such a great product.
What would you do if you weren’t in the food, drink & hospitality industry?
I think I would have been a sportsman. I love sports and was good at quite a lot of sports. I played a bit of cricket when I was younger, and I still try to get the odd game in, though these days it tends to end with pulled hamstrings and bad shoulders! Once you became a chef, that changes everything – but I’ve always loved the physicality and challenge of sport, so I think that’s where I might have ended up.
What is the weirdest thing you’ve ever eaten?
Bird’s Nest Soup. I’ve tried it a couple of times, once even as a gift for Chinese New Year or my birthday – my mom got it for me and said: “This is for you son. It brings you good luck!” But I just can’t get my head around it. It’s made from swallows’ nests, which are built with their saliva, and that’s exactly what it tastes and feels like – watery, gloopy, and just wrong texturally. I’ll try almost anything, and I’ve eaten plenty of unusual things on my travels like durian, but that one is definitely not for me.
What is happening in your life right now that you would like a shout out about?
This year we’re celebrating 20 years of Kota, which is incredibly special to me. It was the first restaurant I opened with my late wife Jane, and we put a lot of love into it. and it has been at the heart of my life ever since. It’s great to see it changing and getting better and better. We’ve just given it a little refurb to freshen things up, and I’m so proud of the team and everything we’ve achieved there over the years. The relationships we’ve built, the people we’ve welcomed, and the memories made – it really is like a second home. To see it thriving 20 years on is something I’m very grateful for.
Contact Jude Kereama through his LinkedIn page and follow him on Kota Kai Facebook and Instagram and Kota Facebook and Instagram.
