Check out the F.A.W.Cers that will be hard at work this June.
For Sydney boy, Ash Jones, life as a chef began at the acclaimed Jaspers Restaurant under the guidance and inspiration of Head Chef, Carl Ellis.After moving to Hawke’s Bay in 2004, he was invited to take up the Senior Sous Chef position at Elephant Hill, and 18 months later was appointed Head Chef.
Some would say it’s a very happy coincidence being a winemaker with a special interest in tasting the world’s best wines. But this is what drives Chris Scott in his quest to one day have his name attached to a New Zealand wine label that establishes a new global benchmark.
Dave has been involved in the Hawke’s Bay wine industry since 1991 when he took up his first position as Oenologist at Church Road while also managing his own vineyard.
Francky is known as a perfectionist and a man who has never been afraid to experiment in his quest to discover new techniques, new flavours, and new textures.
James set up Taste Cornucopia in 2009, with the aim of bringing flavoursome, fresh & approachable organic food to Hastings. Prior to this he spent eight years cooking in top restaurants in Europe including the Savoy Hotel, Quiqui da Costa, Pastorale and Heston Blumenthal’s Fat Duck.
Advintage is one of New Zealands largest wine retailers and the operator of the multi award winning website advintage.co.nz
Number Ten Twenty Four Pakowhai Road, Hastings, is not just an address on a rural thoroughfare that eventually leads you to Napier and beyond. It’s the restaurant, culinary school and spiritual home of Kent Baddeley, chef.
Leyton earned his chef ’s stripes cooking in kitchens throughout New Zealand and Australia, and in Tahiti’s five star Hotel Bora Bora, before taking up a sous chef position at Craggy Range’s Terroir Restaurant in 2006.
Martin’s food philosophy is simple: Eat what’s in season, what’s local, and what’s fresh. His eponymous award-winning restaurant on the
waterfront in Wellington’s Oriental Bay is compulsory for all who appreciate the work of chefs at the height of their powers and creativity.
Paolo began his career in Italy’s first three Michelin Star restaurant, then cooked his way through the best kitchens in Tuscany before adventuring off shore to work in kitchens throughout Asia, the USA and Australia.
Pauline’s world revolves around food. She is a qualified dietician, whose experience includes working as a nutritionist here and overseas.
Pete’s culinary career started in 1998 at the Stunned Mullet in Napier, now called Pacifica. He continued to further his craft working both at Vidal’s and Clifton Bay Café before moving to Western Australia for three years. Returning to NZ Pete settled at Corstorphine House Luxury Lodge in Dunedin for two years then doing a four year stint in Wellington working at Martin Bossley’s, KPR Catering and Liquidate. Then finally to Hawkes Bay in 2008 having secured a job as Sous Chef at Clearview Estate with Kerry MacKay, taking over as Head Chef in 2011.
Richard first decided he liked drinking beer after tasting his grandfather’s homebrew as a teenager. His subsequent interest in making his own brews combined with a natural bent towards chemistry set him on a brewing career that started with malt quality control at Cerebos Greggs.
Rod established himself as one of Hawke’s Bay’s leading winemakers during his nine years at Vidal Estate, where he earned the title of New Zealand Winemaker of the Year in 2006.
With an Economics major under his belt, Steve Skinner walked away from a corporate career to chase his real dream of becoming a winemaker.
He graduated from Charles Sturt University and EIT Hawke’s Bay in 2000 and worked at Trinity Hill before taking up the head winemaker role at
Elephant Hill in 2006.
Since Black Barn Bistro opened in 2003, Terry Lowe and his team have firmly established its place on the menu of places to go for the food
loving traveller. The appeal of Black Barn is a combination of vineyard ambience, enhanced by a dining courtyard canopied with grapes, fantastic service and a menu focussed on the freshest Hawke’s Bay has to offer.
Old surfers never die, they buy up a coastal paddock and plant grapes on it. It wasn’t really that straight forward for Tim Turvey. After years of hard graft in various pursuits, he let his interest in wine get the better of him when he and partner Helma van den Berg bought a block of land on the coast at Te Awanga.
Seek out special vineyard sites and preserve the integrity of the fruit that is yielded. This is the word of Tony Bish, Winemaker at Sacred Hill. And this is how he creates the textural style and soft mouth feel that have become the hallmark of his wines.
Chief Winemaker Warren Gibson joined the team at Trinity Hill in 1997 when the winery was being established. He began his career in 1987. After completing his studies at Massey University and Roseworthy College in South Australia, he travelled the world, initially working as a flying winemaker in Italy and Hungary, then moving on to vintages in Australia, France and California.
Warren was voted New Zealand Winemaker of the Year by Winestate Magazine in 2005, and Winemaker of the Year at the Mercedes Benz Hawkes Bay Wine Show in 2006.