Former Banc talent Matthew Kemp departed the bright lights of Sydney last year, trading in the city for the serenity of the Northern Rivers. Taking over the role of executive chef at the lauded The Byron at Byron, Kemp was a part of its rather lavish recent overhaul.

While Kemp quickly found his feet and reaffirmed that the resort is a must-visit for a good feed in Byron shire, the chef has already announced his departure. Shortly he will finish up at the sleek hotel, (perhaps surprisingly) trading it in this December for the much more relaxed Kingscliff Beach Bowls Club, where he will take up the reins as executive chef.

Why the shock departure? Kemp has cited a need for a better work/life balance, with plans to spend more time with his young family. Of course it also helps that the bowlo is situated not far from his home in Pottsville.

Whatever the case, it seems The Byron’s loss is Kingscliff’s gain.