Born and raised in South Africa, Nick Honeyman aspired to be a world-class chef from an early age. His passion for cooking led him to Sydney, where he completed a rigorous four-year culinary course in under three years and honed his skills at the city's most luxurious hotels.
 
Nick's culinary journey took him to Tokyo, where he worked at Iron Chef Sakai Hirotia’s La Rochelle, followed by a stint in Paris under renowned Michelin-starred chefs Pascal Barbot at L'Astrance and Alain Passard at L'Arpège.
 
Returning to Sydney, he collaborated with Justin North at Becasse before moving to New Zealand to work with Simon Wright at The French Café.
In Auckland, Nick led several award-winning restaurants, including Dallow's, Cru at Sale St, The Commons Restaurant, and Everybody's Izakaya.
He then ventured out on his own, founding two acclaimed establishments: Paris Butter and Le Petit Léon.
Paris Butter blends fine dining techniques with interpretative French cuisine, celebrating New Zealand's local produce and earning a spot in Cuisine Magazine's Top 50.
 
Le Petit Léon, located in the serene south of France, is managed alongside his wife, Sina Honeyman, and emphasizes hospitality, authenticity, and community.
 
Beyond the kitchen, Nick hosts his own show, "The Best of New Zealand with Nick Honeyman," and has appeared on popular programs like My Kitchen Rules and MasterChef, further establishing his influence in the culinary world.