icon-Ticon-beneficiaryicon-cicon-coicon-oiconActivityiconArrowBackiconArrowBottomiconArrowBottomBlack iconArrowBottomWhite iconArrowLeftBlack iconArrowLeftWhite iconArrowRightBlack iconArrowRightWhite iconArrowTopBlack iconArrowTopWhite iconBasketiconBasket2iconBasket3iconBasketGastroPlan de travail 1iconBeneficiaryiconBikeiconBookiconBookingsiconBubbleSingleiconBubbleSpeechIcon/eventscalendar iconCalendarCheckiconCalendarLightIcon/eventsiconCalendarOldiconCheckmarkiconCheficonChevronLefticonChevronRighticonClose Plan de travail 1iconConciergeiconDelete iconDestinationiconDigitalpassporticonEventsexpandiconFacebookiconFavoritesiconFlowersiconGifticonHelp iconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInfosiconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconLysRCLefticonLysRCRighticonMailiconMedalPlusiconMembersiconMobileiconMoodboardiconMovieiconMusiciconNewsletter iconNotesiconOffersiconPhoneiconPieiconPinteresticonPlayerDeezericonPlayerSpotifyiconPlayerYoutubeiconPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestaurantarrow-right2 iconRightArrow2iconRoute1234iconScreeniconSearchiconSettingiconSettingsInstagramiconSettingsLinkediniconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTravelbookiconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperienceicon-flag_ch icon-flag_fr icon-flag_it gift icon-gift_calendar checkmark equalizer2 Plan de travail 2icon-gift_ecrinicon-gift_enveloppeback-in-timeyjhjghicon-gift_help credit-card icon-gift_phone icon-gift_shop icon-gift_sphere truck user icon-gift_zoom
Discover all our Chefs
Relais & Châteaux Chef

Paul Froggatt

Chef - Relais & Châteaux

Paul Froggatt
Main Dining Room
Member Relais & Châteaux from 2012
271 Huka Falls Road
3377 Taupo
New Zealand

HOTEL

Huka Lodge

19 suites: 1780-3990 NZD s. 15%



RESTAURANT

Main Dining Room

Menu 225 NZD t. 15% s.i.

For your information: 1 NZD = 0.65 USD


Check restaurant details




Terminology : t. = tax - s.n.i = services not included - s.i = services included


Story of a Chef

How did you become a Chef?

My Father was a chef so I grow up I wanted to follow in is foot steps and we had a close family friend who owned a Bed and Breakfast, I was always there helping in the kitchen and this was my first taste of hospitality. 

 

How would you define your cuisine?

After working with some great chefs like Michael Caines, Emmanuel Stroobant, and  Richard Ekkkebus  I believe that we must show case the best of the produce and match it in away that it compliments in the right way, respect the ingredients and to stay true to it, after working and traveling in Asia I also have had a  better understanding of balance of a dish.  

What are your favorites products and criteria for choosing?

Fresh, local, sustainable and seasonal, I believe we must be more aware of where the produce are coming from how they are farmed, caught and raised, my favorite produces is the best of the season be it the white peach, green asparagus in summer or the fallen apple in autumn, or black  truffles in winter.   

What is your signature?

Strong flavors that you can understand what’s on the plate, show casing the produce in the best way possible with out distorting it. 

What professions surround you and what would you like to pass on to them?

Its important to share knowledge, to teach and show and explain everything we know, to pass on the fundamentals of the kitchen, as they will be the next generation of chef, we hold a test kitchen this is a great way for the team to try new ideas and have them shaped in to dishes that might end up on the menu. 

Taking the team on trips to visit local producers so they to have a better understanding of where ingredients  come from

Do you have a Chef’s tip for Sunday cooking?

Keep it simple, cook it with love and share it.  

Discover why booking with Relais & Châteaux is a world of privileges