Meet Andy Clarke
With years of experience crafting world-class cuisine, Andrew (Andy) Clarke has built a reputation for his innovative approach, deep respect for local ingredients, and commitment to delivering unforgettable dining experiences. From award-winning fine dining to bespoke private events, Andy’s expertise ensures every dish is a true reflection of excellence.
Award-Winning Expertise
Andy’s culinary journey includes numerous accolades, from Cuisine Magazine’s Chef’s Hat awards to multiple Monteith’s Wild Food Challenge victories. His talent has been recognised at some of New Zealand’s top dining establishments, shaping him into the chef he is today.
Committed to Local Produce
Believing that great food starts with great ingredients, Andy sources the finest New Zealand produce, from grass-fed meats to fresh, seasonal vegetables. His menus celebrate the rich flavours and diversity of the region, ensuring each dish is both authentic and bold.
Creative Yet Classic
Andy’s style blends modern innovation with timeless techniques, creating dishes that are both visually stunning and exceptionally flavourful. His take-home meals and private dining experiences reflect this balance—familiar yet elevated, refined yet approachable.