Fraser career started at a young age and had a driving ambition to become a successful chef and restaurateur.
He worked at top dining establishments in Auckland including The Grove Restaurant Auckland. Along with his partner Shannon, he spent two years in France working as a private chef and together the experience ignited their dream to showcase their talents in their own restaurant back home.
Returning to NZ they continued to expand their skills in Auckland’s top dining establishments whilst searching for the ideal location for their restaurant.
Fraser, is an impressive chef, known within the industry for his innovative and stimulating cooking.
“My main focus is with local growers and farmers around New Zealand, there is a lot of unique produce out there. The change of seasons is reflected in my
menu using what is accessible at that time. I really enjoy utilising the whole product. Whether that be an animal or vegetable, using all that we have been given and creating a dish out of it, is something that I take an enormous amount of enjoyment from. The best part is passing that onto our guests.
I am also appreciative of the freedom to change our menu often and have fun with those ingredients, so that the menu is delicious while also being playful to entertain our guests.”
Fraser continuously challenges current perceptions of food. This is demonstrated in his unique style, technique, presentation and achievements since opening Lillius.