Chef Kyle Connor has switched the vineyard surrounds of Maxwell in McLaren Vale to the busy inner south, where he’s crafting Middle Eastern-inspired cuisine at intimate restaurant, Asha.
Jessica What have been your career highlights to date?
Kyle A recent highlight was being part of the team recognised as Best South Australian Restaurant in 2024 (Maxwell, Gourmet Traveller 2024 Restaurant Awards). More than the accolade itself, it was about working together toward a shared goal and seeing how consistency, dedication, and hard work can really pay off.
Jessica What drew you to chef life?
Kyle I started out working as a waiter while I was at university, and I quickly found myself spending more time in the kitchen than at my lectures. I was captivated by the pace, teamwork, and the mix of creativity and organised chaos. Cooking became my way of expressing myself while looking after people, and once I realised I could do both, there was no turning back.
Jessica What are your earliest, fond memories of food?
You might like
Kyle From a very young age, I remember big family meals, loud, generous, and always a bit chaotic. Food being shared, everyone talking over each other and plenty of laughter. The feeling of warmth and joy has stayed with me and still shapes the way I think about food.
Jessica Have you made any changes at Asha?
Kyle I’ve been so lucky coming on board at Asha, the restaurant already has such an amazing soul. Therefore, my goal has been to refine our identity rather than reinvent it. Blending native Australian ingredients with Middle Eastern flavours and adding elements of fire and smoke, I’ve sought to create dishes that feel familiar but still surprise and excite, while maintaining the warmth and generosity that Middle Eastern food is known for.
Jessica What excites you about Middle Eastern cuisine?
Subscribe for updates
Kyle Middle Eastern cuisine is all about bold, balanced flavours. I love the way spices, herbs, smoke, and acidity work together. It’s vibrant, soulful and full of history.
Jessica You’ve got the day off. What do you cook?
Kyle On my days off, I like to keep things simple, usually a piece of meat with some vegetables or a salad and a big glass of wine.
Jessica Go-to feeds in Adelaide?
Kyle I’m absolutely obsessed with sandwiches. I’m constantly on the hunt through Adelaide to find the best sando in town.
Jessica Midnight snack?
Kyle Toasted Vegemite and cheese sandwich.
Jessica Drink of choice?
Kyle Big glass of pinot noir.
Want to see more stories from InDaily SA in your Google search results?
- Click here to set InDaily SA as a preferred source.
- Tick the box next to "InDaily SA". That's it.
