Neil Brazier - Kauri Cliffs

Neil Brazier has a wealth of experience both in the United Kingdom where he worked for Michelin Star rated restaurants and country house hotels such as Gravetye Manor, Bindon Country House Hotel and Summer Lodge.

His French kitchen training allows him to combine his worldly experience in a mouth watering gastronomic experience.

Since moving to New Zealand and taking up his role at Relais & Chateau Lodge, Kauri Cliffs, Neil has set new standards of excellence and the food has become one of the most important aspects of the guests experience.

Neil prides himself on securing the best local produce that New Zealand has to offer and this quality is reflected in the many accolades that Kauri Cliffs discerning clientele bestow on him.

Three Questions to the Chef

Where do you find your inspiration when preparing a new recipe?

At Kauri Cliffs we get to change our a la carte menu everyday. We change four starters, four main courses and three desserts pulling inspiration and ideas together as a team and from our own cooking and dining experiences, while having fun as we design them.

How would you define your cuisine in a few words?

The best local seasonal produce mixed with good techniques and worldly experiences, allowing the food to range from French and European style cuisine to Pacific Rim.

Which other Relais & Chateaux (Relais Gourmands) Chef would you like to meet?

I have been very lucky and worked with a some great chefs and bumped in to a few on my way around however I would love to meet Thomas Keller - Per Se - The French Laundry.