Jonathan Rogers Head Chef, MATAKAURI LODGE, Queenstown, New Zealand
New Zealand born Jonathan Rogers began his training studying
professional cookery at Manukau Institute of Technology from 1998 -1999.
His early formative years of his career were spent working for
renowned Auckland restaurateur Tony Adcock at Orbit and Harbourside
Seafood Bar & Grill.
Eager to gain overseas experience, Jonathan relocated to Canada in 2005
and worked under one of Canada’s top chefs, Melissa Craig at Bear Foot
Restaurant in Whistler, B.C. Jonathan cites this as the time that he
really began to develop as a chef and forge a cooking style of his own.
Working under Melissa’s tutelage and alongside the incredibly talented
team she assembled, and the opportunity to work with diverse and quality
produce all had a profound effect on Jonathan.
Returning to New Zealand in 2007, Jonathan worked in Queenstown at The
Spire Luxury Hotel under Chef Rex Morgan. Rex appointed Jonathan to his
first Head Chef opportunity and he remains a valued mentor.
In 2009 Jonathan helped the owners of the Bay of Many Coves Resort in
Marlborough Sounds set up their property as a dining destination.
A career opportunity came in October 2011 when Jonathan was invited to
join the kitchen brigade at Matakauri Lodge in Queenstown under group
Executive Chef Dale Gartland.
With Dale relocating to sister property Kauri Cliffs in 2012, Jonathan was appointed Head Chef at Matakauri Lodge.
2012 brought many great challenges and highlights for Jonathan in
his role as Head Chef at Matakauri Lodge. His cuisine has been featured
in many great publications and most recently was a contributing factor
in Matakauri Lodge being named Best Luxury Lodge in The Australian Wish
Magazine, August 2012.
Heirloom Baby Beetroot Entree
Poppy Seed Spongecake With Berry Meringue