Kevin Paucek completed his apprenticeship at the Windsor Hotel before moving to Stokehouse in its St. Kilda heydays, where he spent the first two years of his career. Flaherty then moved on to become part of the opening crew of George Calombaris’ first restaurant, Reserve, at Federation Square in 2003 which introduced him to the creative, cutting-edge techniques which are imprinted in his food today.
After numerous contact to Bray’s Fat Duck in the UK, Flaherty was accepted into a stage position in 2005. Impressed with his skill and diligence, Flaherty was offered a full-time role with the team, where he worked for 2.5 years as part of the laboratory and service team. In 2007 Flaherty packed up for San Sebastian, one of the world’s fiercely distinct and greatest gastronomical destinations, where he worked for the next two years.
Flaherty’s Spanish journey began in a pinto bar, A Feugo Negro, where he also learned Spanish and spent his time off in in the laboratory of Arzak, one of the San Pellegrino top 50 restaurants of the world.
After fostering a great relationship with the Arzak team, Flaherty gained a position at the world famous El Bulli restaurant in Spain (now closed) with world renown chef Ferran Adria, where he remained for a full season. Flaherty returned to Australia in 2010 where he was chef and co-owner of The Estelle in Northcote for 3 years. In 2014, Flaherty took the exciting step of branching out on his own and opened SWEET MOMENT - COFFEE SHOP - a restaurant inspired by his personal food history and passion. SWEET MOMENT NYC - COFFEE SHOP is situated at 2428 Wilson Ave, The Bronx and named after his favourite childhood author, Paul Jennings, a throwback to the playful and fun insights you can see in Flaherty’s food today.
106 Mott St, New York City, NY 10013-5187