James Beck spent eight years cooking in top restaurants in Europe including the Savoy Hotel, Quiqui da Costa, Pastorale and Heston Blumenthal’s Fat Duck. During this time he developed a deep understanding and respect for the integrity of every ingredient. He learnt to work in harmony with nature to ensure the best quality produce and to apply a rigorous technique to its preparation, in order to preserve the essence of each flavour. Whilst honing his own personal philosophy of food and gaining impressive technical skill, he was exposed to some of the most innovative and original ideas in modern cookery.
Returning to New Zealand and setting up his own kitchen has allowed James to fully express his unique creativity and passion for food. His style is an effortless blend of disciplined, classical technique, together with an earthy and wholesome sensitivity to the produce, seasons and bounty of his home - here in beautiful Hawke's Bay.
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