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Chef Des Harris joins NZSFW

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Chef Des Harris started his career in the kitchen at Wellington's Logan Brown with Al Brown and Steve Logan.

In 2006, Des moved to Auckland as executive chef role of Clooney, the fine dining restaurant of Tony Stewart and spent the next nine years at the pinnacle of New Zealand cuisine. Des then moved to The Hunting Lodge in Waimauku and we are delighted to announce that Des has now joined the New Zealand School of Food and Wine as a culinary tutor to work alongside Chef Finn Gybel.

Here is Des with our Diploma Level 5 students.

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Chef Des Harris with our Diploma Level 5 Chef students.

Dish 1
Flash cured Beef Carpaccio with lemon thyme, black garlic mayo, pickled shallots brown butter croutons.

Dish 2
Goats cheese Cappelletti with asparagus, Parmesan and brown butter.

Dish 3
Sous Vide Lamb shoulder with Pumpkin molasses, Mejdool date, puffed wheat & black olive.

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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