Congratulations to our top chefs for 2021 as featured in Hospitality Business magazine this year. We’re on the look out for more top chefs to feature in 2022, so if you think you fit the bill, email our editor Kimberley Dixon at kdixon@intermedianz.co.nz.
Toby Stuart – Harvest Restaurant, The Marlborough
Tucked away in sunny Marlborough at the newly rebranded ‘The Marlborough’, is a British chef with a very impressive pedigree who has relaunched Harvest Restaurant with a new direction and concept. As featured in the February 2021 issue of Hospitality Business.
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Trent Watson – No.5 Church Lane Restaurant, Spire Hotel, Queenstown
Now the self-confessed ‘homeless head chef’ of a number of five-star prime downtown Queenstown properties, Trent Watson has carved a niche for himself in a career that he’s passionate about. As featured in the March 2021 issue of Hospitality Business.
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Simon Levy – Inati Christchurch
The son of a London fruit and veggie market trader, Inati owner Simon Levy grew up with a passion for good food and fresh produce. With almost thirty years clocking up excellent cooking kudos – some of them in the world’s leading kitchens, Simon has never shied away from sheer hard work. As featured in the April 2021 issue of Hospitality Business.
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Jax Hamilton – Celebrity Chef
Jamaican celebrity chef, Jax Hamilton, was raised in Britain around a colourful kitchen of food, love, laughter, dance and song and at 55 cooking is still very much a celebration for her. As featured in the May 2021 issue of Hospitality Business.
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Jay Sherwood
Californian-turned-Kiwi chef Jay Sherwood has a couple of American TV celebrity chefs and a Christmas present to thank for launching him into a dream career which has taken him all over the globe. As featured in the June 2021 issue of Hospitality Business.
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Rob Cullen – Wharekauhau Country Estate
Rob’s distinguished career has taken him right to the top, working all over the globe and even spending six years as kitchen manager for His Majesty, King Abdullah the Second in Jordan. As featured in the July 2021 issue of Hospitality Business.
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MacLean Fraser – Wellington’s Bolton Hotel
At 38 years of age MacLean Fraser has advanced from being a commis chef at Wellington’s well regarded Bouquet Garni Restaurant in 2004 to take up the position of executive chef at the stylish Bolton Hotel in 2014. As featured in the September 2021 issue of Hospitality Business.
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Mark Hartstonge – Wellington Club
Mark Hartstonge, executive chef at the prestigious Wellington Club, 49 years old gets up early to work the breakfast shift at the club on weekdays because after thirty years in the business he still gets a big buzz from providing service and having happy customers. As featured in the November 2021 issue of Hospitality Business.
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Vaibhav Vishen – Doubletree Wellington
Vaibhav came to Wellington in 2014. He graduated from the Cordon Bleu school in 2017 and worked in the Amora Hotel, Zibibbo and Mr Go’s becoming head chef there in January 2018 and then moving to the Doubletree in Wellington as head chef. As featured in the November issue of Hospitality Business.
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