More and more of our discerning clients are choosing to stay in some of the magnificent private properties featured as our ‘Private Retreats’. To enhance this wonderfully private and carefree experience we have put together a network of private chefs who are all specialists in their region.

Our regional chefs are of the highest caliber and provide an unparalleled dining experience reflective of your location. Indulge in the wonderful seafood of the far north or the game and trout of the central north. Perhaps choose succulent lamb from a southern sheep farm. The dining options are endless and our chefs are happy to comply with all requests, catering to all tastes and dietary requirements.

All menus are personalized and tailored to your tastes prior to your arrival or are able to be changed according to your particular tastes that day.

Choose for your chef to be with you on site or to operate discreetly during the times you request. You will find our chefs to be wonderfully personable and operate to a level of service and professionalism that is second to none.

We are proud to offer profiles on our chefs for your interest.

Paul Jobin:

Paul was previously the Executive Chef at The Lodge at Kauri Cliffs, a Relais Chateaux property based on a panoramic championship standard golf course. Paul has won numerous culinary competitions and food awards, appeared on live TV and radio, demonstrated live all over New Zealand and was an invited guest chef at the bi-annual Savour New Zealand event in Christchurch in May 2003. His talents have been absorbed in towns such as Sydney, Australia; Bratislava & Prague, Czech & Slovakia; New York, United States of America. Recently with great thought, Paul turned down a position within an English 3 Michelin Star Restaurant to concentrate on his Pure Tastes brand.

Paul is well respected by his peers in New Zealand for both his Asian inspired cuisine and workable innovative food ideas. His style represents food that is bold in flavour, has great textures and feels healthy to consume. His inspirations are drawn from many cuisines and he loves to offer the diner a global experience - challenging the diners to broaden their palate to something new and exciting.

In addition Paul has been engaged as the food editor for Sojourney Travel Magazine.

Marc Zajtman:

Top personal chef Marc Zajtman has a diverse wealth of experience gathered from a variety of roles in the New Zealand cuisine scene, from heading the kitchen in some of Auckland's most prestigious and innovative restaurants, to consultancy work and kitchen design, and work for the New Zealand Trade Board in Chile and Brazil. His impressive CV includes cooking for the Queen during the Royal Visit to New Zealand, and a number of Prime Ministers, Presidents and visiting celebrities. He has also presented his own television show and shared his recipes in magazines in New Zealand and Australia.

Classically trained, Marc is renowned for his stylish and innovative food with its clean sharp flavours and presentation. The emphasis is always on the best and freshest ingredients. "I love the abundance of seafood fresh from the ocean that I can choose from each day on Great Mercury Island"