Professional Title: Professional Chef | New Zealand Wellington Culinary Expert
A passionate and experienced Chef with over a decade of expertise in crafting innovative culinary experiences. Specializing in modern New Zealand cuisine, I am dedicated to showcasing the unique flavors of Wellington through sustainable practices and locally sourced ingredients. My career has been defined by a commitment to excellence, leadership in high-pressure kitchen environments, and a deep appreciation for the cultural diversity that shapes New Zealand's food scene. As a Chef in New Zealand Wellington, I aim to elevate dining experiences while fostering collaboration with local producers and communities.
Head Chef
The Wellington Bistro | Wellington, New Zealand | January 2018 – Present
Oversee daily kitchen operations, ensuring consistency in quality and presentation of dishes that reflect the essence of New Zealand Wellington's culinary identity.
Collaborate with local farmers and seafood suppliers to source seasonal ingredients, supporting sustainable practices and reducing environmental impact.
Develop seasonal menus that highlight regional specialties such as paua, kumara, and native herbs, while incorporating global influences to create a fusion of international and local flavors.
Train and mentor junior chefs in advanced cooking techniques, food safety standards, and the importance of teamwork in a fast-paced kitchen environment.
Receive recognition from local food critics for innovative dishes like "Wellington Seafood Platter" and "Kāpiti Island Lamb.".
Sous Chef
Harbor View Restaurant | Wellington, New Zealand | June 2014 – December 2017
Assisted in menu development and kitchen management, ensuring seamless execution of daily operations and special events.
Promoted the restaurant’s commitment to sustainability by implementing waste reduction strategies and sourcing ingredients from nearby orchards and fisheries.
Directed the preparation of high-volume orders for weddings, corporate functions, and private dinners, maintaining a reputation for exceptional service.
Collaborated with the front-of-house team to align menu offerings with customer preferences, resulting in a 20% increase in repeat clientele.
Chef de Cuisine
Kaikoura Coastal Kitchen | Kaikoura, New Zealand | February 2011 – May 2014
Managed a team of 15 chefs in a coastal restaurant known for its emphasis on fresh seafood and regional produce.
Created signature dishes such as "Kahurangi Venison" and "Kaikoura Scallop Risotto," which gained popularity among tourists and locals alike.
Worked closely with Maori-owned suppliers to incorporate traditional ingredients and cooking methods into modern dishes, honoring New Zealand’s cultural heritage.
Culinary Arts Diploma
Wellington Institute of Technology (Wintec) | Wellington, New Zealand | 2008 – 2011
Completed a rigorous program covering classical cooking techniques, food science, and business management in the culinary industry.
Participated in internships at renowned restaurants across New Zealand Wellington, gaining hands-on experience in both fine dining and casual service environments.
Advanced Culinary Techniques Certificate
Chef’s Academy, France | Paris, France | 2010
Focused on French cuisine and international culinary trends, expanding my ability to blend global techniques with New Zealand’s unique ingredients.
Culinary Expertise: Mastery of modern and traditional cooking methods, including sous-vide, fermentation, and open-fire grilling.
Menu Development: Ability to design menus that balance creativity with practicality, while aligning with local food trends in New Zealand Wellington.
Sustainability Practices: Proficient in implementing eco-friendly kitchen protocols, such as zero-waste cooking and ethical sourcing.
Leadership: Strong management skills for leading diverse teams in high-pressure environments, ensuring efficiency and a positive work culture.
Cultural Awareness: Deep understanding of New Zealand’s indigenous cultures and the importance of incorporating local narratives into culinary offerings.
Communication: Effective verbal and written communication to collaborate with staff, suppliers, and customers in multicultural settings.
Sommelier Certification (Wine & Spirits) – New Zealand Wine School | 2017
Cooking with Local Ingredients Workshop – Wellington Regional Council | 2020
English (Native)
Māori (Basic Understanding)
Available upon request. Previous employers in New Zealand Wellington include The Wellington Bistro, Harbor View Restaurant, and Kaikoura Coastal Kitchen.
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