It is often suggested that great chefs typically combine superb talent, creative imagination and top flight experience.

A pen portrait that certainly depicts the Brompton’s head chef Jonathan Kemble.

Having done his training under the guidance of the revered Peter Jarmer of Jarmers Restaurant, Jonathan won the coveted Australian Apprentice of the Year Award in 2003. He then went on to receive the noted Bonland Scholarship. A cachet presented to a final year culinary apprentice seen to have both cooking and management skills.

On the experience front, Jonathan has worked at the respected Urban Bistro, the ever popular Chianti Restaurant and the iconic Star of Greece at Willunga.

There were also periods at Sellicks Victory Hotel and Decant in Flinders Street.

With a passion for local produce - whenever that is possible - and seasonality, Jonathan notes that the Brompton’s menu will change regularly.

In spring, for example, there will be an obvious emphasis on lamb, fresh peas, a range of beans and white asparagus.

Summer heralds in the time when the kitchen will do exceptional things with stone fruit.

Autumn presents the opportunity to present quinces and figs, “God’s own fruit salad”, in Jonathan’s view.

While winter is the time to harness the flavours of cabbage, chard, spinach and citrus.

Aside from such seasonal ‘treats’, Jonathan admits to a cooking love affair with duck and pretty much any sort of game, including pigeon. Scallops and oysters are also particular favourites.

As he adds,

“a good dining experience – as well as great food – should be relaxing and comfortable.

“Many people also enjoy having their taste buds challenged. So here it is especially rewarding to prepare a dish we know will be popular. But to then add just one or two unexpected ingredients that a diner may not have tried before.

“There are equally some quite marvellous combinations of ingredients that again may be new to our guests. And working on such special marriages of taste, texture and colour is as exciting as it is creative.”

And so to the final Kemble obsession. Cheese. Says Jonathan,

“this is one part of our menu where I do complement fine local produce with that from much further a field. And, at meal end, I hope many patrons will join me in my cheese addiction.”