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About Brian
Born and trained in Canada, Brian arrived in New Zealand in 1987 starting a 17 year South Pacific culinary adventure.
My resume includes time as Sous Chef at award-winning Relais & Chateaux Huka Lodge with Chef Greg Hefferman where I played an integral role in the creation of the famous Huka Lodge Cookbook. As Executive Chef of Bouquet Garni Restaurant in Wellington, I created a very special dessert "The Malvina", presented to opera diva Dame Malvina Major. As Head Chef of the Westpac Trust Stadium in Wellington with Chef Steve Morris catered for up to 34,500 as well as feeding the NZ All Blacks and Wellington Hurricanes. Also as Resort Executive Chef for the Rarotongan Beach Resort and Spa and sister resort the Aitutaki Lagoon Resort and Spa.
My many accolades include Lamb Cuisine Awards, anonymous assessor for the Cervena Plates Award and NZ Hereford beef, and trainer and judge for trans Tasmin culinary competitions. I have also trained many young New Zealand chefs during my time as Chef Tutor in the NZ Polytechnic system.
