Vaughan Mabee

Amisfield

Known for pushing culinary boundaries, Mabee immerses himself in the wilderness, often traveling to remote locations where he hunts and forages directly from nature. His deep exploration of New Zealand’s land and sea allows him to craft dishes closely connected to the natural environment. From the outset, Vaughan demanded creative freedom at Amisfield, agreeing to lead the kitchen only if he could move away from traditional menus and offer a unique gastronomic experience. His mission: to create the best restaurant on Earth, with a menu that truly reflects New Zealand’s terroir.

Mabee’s commitment to his craft is evident in every aspect of his work. He maintains close relationships with a network of fishermen, marine biologists, and food scientists, constantly seeking out new, rare, and undiscovered ingredients—such as the elusive New Zealand king crab, found in the icy waters off Stewart Island. His cuisine is an extension of the land, with dishes that celebrate the local bounty in a way that respects its natural state. Each dish tells a story about the Central Otago landscape, designed to provide diners with an experience inextricably linked to the region.

Instagram: @chefvaughanmabee @amisfieldrestaurant
Facebook: https://www.facebook.com/chefvaughanmabee/
Restaurant web site: https://amisfield.co.nz/restaurant/
Restaurant address: 10 Arrowtown-Lake Hayes Road, Frankton, Queenstown 9371, New Zealand

Artykuł Vaughan Mabee pochodzi z serwisu The Best Chef.