Exceptionalist 008: Killian Crowley - STPL

Exceptionalist 008: Killian Crowley

As a professional chef, Killian makes everyday exceptional by transforming fresh simple ingredients into beautiful dishes. A winner of the S.Pellegrino Young Chef Award, Killian has set up Sonas, a cookery school, to share the knowledge he has collected through experiences from his travels all over the world. 

When did you fall in love with cheffing and how did you get started?

I've wanted to be a chef since I was a kid. I feel really lucky that I knew what I wanted to do when I was really young. It saves so much time in the process. I started cooking school in Belgium when I was 15 years old.

Who was or still is your mentor?

My Mentors are the people around me on a daily basis, helping me to become a better person everyday and not just a chef. I think as a chef you need to be surrounded with people from all areas that are great at what they do, it's really inspiring.

If there was one-piece advice you could give to a person aspiring to be a chef, what would it be?

You will have to put the work and give it time! it will be hard but with time it'll get better and the adventure is worth it, but never forget yourself in the process. It's like in any other job if you want to achieve results. 

What’s your favourite thing to make at home? 

I love some old school cooking at home like, roast chicken, crumble, pasta carbonara,...

Plum crumble recipe:
10 Plums
150 gr salted butter 
120 gr flour 
120 gr sugar 
20 gr hazelnut powder 
10 gr baking powder
5 gr vanilla 
In a bowl, mix with your hands, cold butter with all the dry elements.
Preheat your oven at 180°C
Remove the stones from the plums, layer them in the bottom of an oven dish.
Sprinkle generously the crumble over the plums. 
Baked for 15-20 min at 180°C.

Killian at work in our Onyx Black Crew neck
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