Hilton Queenstown scores Kermadec chefs
One of New Zealand’s most acclaimed chefs, Peter Thornley, will head up Hilton Queenstown’s signature restaurant Wakatipu Grill. He has skippered landmark restaurants across
New Zealand for more than a decade. His CV includes the Icon Restaurant at Te Papa in Wellington, Bracu on the Bombay Hills, Thornley’s in Christchurch, The French Farm near Akaroa and, since 2008, Kermadec.
Thornley will be joined at Wakatipu Grill by Brian Campbell, his long time pastry chef from Bracu and Kermadec. Originally from Scotland, Brian has pedigree gained from some of the UK’s finest Relais & Chateaux properties and Michelin starred restaurants in Spain.
They will work in tandem with Fréderic Monnier, executive chef for Hilton Queenstown and Kawarau Hotel, managed by Hilton. French born Monnier worked at Michelin starred
restaurants in France, the UK and the Swiss alpine village of Crans-Montana, before leaving Europe a decade ago. He worked at Hilton Sydney from 2000 and Hilton Melbourne
from 2003, and then as Regional Executive Chef for Millennium and Copthorne Hotels, based in Queenstown.
