Chefs prepare a menu of international cuisine

Press, 4 December 1985, Page 48

Chefs prepare a menu of international cuisine

The Costwold Inn has employed some of the finest chefs in New Zealand, who have had wide experience and won awards for their fine cuisine. The executive chef, Mr Keith McNeil with 16 years of experience, trained in Scotland and later moved to New Zealand. He worked as the sous chef in Brisbane, at the Ansett Gateway Hotel from 1975-77. Mr McNeill travelled to Britain and France where he gained further experience. He returned to Brisbane in 1979 to take up the position of head chef at Chevaliers French Restaurant, which won an award for excellence in food.-

Later he became head chef at Black Duck Restaurant and then executive sous chef at the Shearton, in Brisbane, commanding a brigade of 54 chefs. The sous chef, Mr Philip Keen, trained in Dunedin and spent 10 years, from 1971-81, working in resturants throughout New Zealand.

He moved to Sydney in 1981 to work at the Regent Hotel as commi chef. In 1982 he became the demi chef, then chef de partie at the Sheraton Wentworth Hotel. Mr Keen became the sous chef at the Sheraton in Brisbane in 1983.

, The senior chef de partie, Miss Nicola Kerr, trained at

the Chateau Regency and gained further experience in Europe. She joined the team in the main kitchen at the Regent, Sydney, and worked for a year before returning to Christchurch. The chef of the Crofters Restaurant, Mr Sean Rooney, is also from the Sheraton in Brisbane, where he was in charge of the Carriages Grill. He trained and worked in Australia until his arrival at the Costwold Inn. The restaurant manager of the Tudors Restaurant, Mr Gavin Ambrose, has been employed in the hospitality industry since 1978. He began his career with Vacation Hotels, Ltd. He has studied catering and hotel industry at Christchurch Polytechnic and spent one year at C.I.T. Heretaunga studying hotel management. Mr Ambrose has worked in the Galleon Restaurant in Christchurch, and the Chateau Regency where he worked as the head waiter and then relieving resturant manager. He has gained certificates in food and beverage service, table cooking, and wine and liquor. Both restaurants are open on Christmas Day providing the traditional Christmas luncheons.

The Crofters is also open for a traditional Christmas dinner in the evening. Both still have reservations available.