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Peppers Bluewater Resort in Tekapo welcomes a slice of Japanese culture and cuisine with the appointment of chef, Kazutomo Miyano to the resort’s signature restaurant, Rakinui.
The new Head Chef comes from Japan but has travelled and worked extensively around the globe over the past 22 years.
His experience includes 13 years at The Hilton Hotel in Osaka and five years in France working at Paris restaurant Michel Rostang and Hotel Chateau Castel Novotel in Limoge, both rated 2 Michelin stars. He has also worked in the restaurant of the Swiss Hotel Noga Hilton in Geneva and Vieuhiesel in Alsace, a 3 star Michelin restaurant.
Peppers Bluewater Resort General Manager Alistair Munro says he is delighted that a chef of such calibre is joining the team.
“Our signature restaurant Rakinui serves up an ever changing menu of delicious modern New Zealand cuisine. Kazutomo will only enhance and add his own special style to our menu.”
Peppers Bluewater is renowned for producing first-class cuisine drawing mainly from locally sourced ingredients including Mount Cook salmon, free range pork and Mackenzie Country venison.
Other locally sourced ingredients on the menu include Talbot Forest cheese from Geraldine, Canterbury Lamb, South Island Angus Beef and baked goods and preserves from Fairlie.