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.

Cuisine Good Food Guide
Two Hats (2016, 2017)

One of the highest honours in New Zealand’s culinary scene, the Cuisine Good Food Guide Hats are awarded to only the most exceptional restaurants. Andy Clarke secured two hats in both 2016 and 2017, placing him among the country’s top chefs for his innovative, high-calibre cuisine.

Meet Andy Clarke

Award-Winning Expertise

Committed to Local Produce

Creative Yet Classic

Cuisine Good Food Guide Two Hats (2016, 2017)

Cuisine Good Food Guide
Two Hats (2016, 2017)