Kendrick was born in Australia, grew up in Malaysia, attended high school in Taiwan, and studied film in Canada. He is now back in Brisbane, embarking on his culinary journey. His passion for cooking began in 2019 when he attended his first class at Le Cordon Bleu. Shortly after, he gained valuable experience working at the Intercontinental Sanctuary Cove and later at Siffredi’s, an experimental spaghetti bar, where he refined much of his craft.

For Kendrick, food has always been a central part of his family’s culture. Growing up, his family explored various cuisines, exposing him to Eastern and Western cooking styles. This diverse culinary background has become a constant source of inspiration as he creates new dishes.

Although Kendrick was more interested in eating than cooking as a child, his time abroad, away from his family, led him to miss the comfort of home-cooked meals and the rich variety of flavors he grew up with. This experience helped him see the parallels between the film industry and the kitchen: both are high-pressure environments demanding long hours and intense physical and mental effort, which he was already accustomed to.

This realization ultimately inspired Kendrick to transition from film to cooking. His lifelong passion for food and his creative background drive him in his new career path. His unique blend of filmmaking and culinary skills allows him to bring a fresh perspective and creative energy to his work, enabling him to craft dishes in ways he has always dreamed of.