Henry Honner is the owner and Head Chef of Juno & May, Camberwell. His mandate is simple - to serve the freshest ingredients in the tastiest combination, based on the best dishes the world has to offer, irrespective of culture or country.
Henry’s passion for cooking stems back to his roots growing up on a cattle farm on South Australia’s pristine Yorke Peninsula. Socialising and entertaining was done in the farm kitchen. Henry was inspired by his mum’s cooking, which was so well known that guests would often request Sue (Henry’s mum) cook her specialties when invited over.
Fresh ingredients are in Henry’s blood. Henry spent his early years diving for abalone, fishing for Snapper and King George Whiting and crabbing. Milk was delivered to the farm kitchen straight from the cows (Juno & May), eggs directly from the chooks and meat was from their own cattle.
Henry commenced his Chef apprenticeship in Adelaide whilst obtaining his business degree at the University of South Australia. Once complete he headed to London to work in Michelin star restaurants and travel Europe eating in the world’s best restaurants.
Henry returned to Melbourne and became the Head Chef at Italy 1, Camberwell, where he achieved the highest Age God Food Guide score in the restaurant’s history. Henry then opened his own business, Barrio, and despite being the new kid on the block obtained the highest Age Good Food Guide score of any restaurant in Ivanhoe.
Henry is excited to bring his skill and passion for food to Juno & May with the aim of once again being the best restaurant in Camberwell.
