Dan,  tell us about your role and what you do for The Lindis Group?

My role is that of Executive Chef of The Lindis Group and all affiliated properties including Sage at Paroa Bay, The Lindis, Mt Ithmus and Tārapunga. I work daily running the kitchen at Sage in the Bay of Islands, support and guide the team at The Lindis in the Ahuriri Valley and assist and help to facilitate catering requirements in all other properties.

Tell us about your previous experience and background.

My previous experience has been in high end large format restaurants and hotels in Australasia as well as worldwide operations on a 7 star cruise line for a few years.

More locally I was most recently the Executive Chef of The Duke of Marlborough Hotel and all of its other affiliates including managing and performing catering operations for Eagles Nest luxury villas. 

What is your favourite thing to do onsite or in the area?

One of my favourite things to do onsite is to work with the surrounding areas to highlight foods that are in season and local which we take on board to showcase the regions bounty. I have adopted a philosophy to mainly use ingredients or products grown and produced in the region. This method allows the Bay of Islands properties to use the best of the North, and Southland properties to showcase the best of the South allowing a great understanding of the New Zealand food scene.

Lastly, what do you love most about New Zealand?

New Zealand is my home and I love many aspects of it. I fell in love with the Bay of Islands when I came for a visit 11 years ago and moved here shortly after. Having amazing beaches right at our doorstep is an amazing place to have a family and raise children.