Having made the move from Byron Bay to northern New South Wales late last year, Matt Kemp was excited to move closer to home and to take up a new challenge at Kingscliff Bowling Club. But the star chef is on the move again, this time to Tweed Coast’s PLB Group as group executive chef, starting as early as the first of June.

The group is behind many the area’s favourite food offerings including Greek-inspired Taverna, Osteria, Baked at Ancora and Bombay Cricketers Club.

As reported by the Tweed Daily News in November, Kemp was energetic about the move to the bowling club.

“I think clubs are really on the move at the moment, and good food is something that’s very much needed, so it’s going to be a bit of challenge,” he said at the time.

“I’m very excited about it, it’s a fantastic decision and an opportunity for the bowlo and myself to bring something to the area that is lacking.”

Having trained at the two-Michelin-starred The Square in the UK, the chef made the move to Australia to work at the now-closed Banc, before opening his own venue, Restaurant Balzac, in the Sydney suburb of Randwick.

Details are still emerging on the reason behind Kemp’s latest move but the chef did confirm he’s excited to remain in the region and to work with local suppliers and clients. The chef also revealed he’s working on an exciting project in the area slated for 2022 – so watch this space.