Having started out as a commis chef at Shed 5 in 1997 under the original owners, Geoff Ngan then travelled the world extensively, cooking and experiencing international cuisine before moving back to Wellington in 2005 to work under Simon Gault as senior sous chef at Shed 5. In 2008 he got the travel bug again and headed to the UK and took up a cooking role at ‘The Kitchin’ under Thomas Kitchin (a 1 Michelin star) to run a small boutique restaurant called ‘Le Marche Noir’ (also in Edinburgh) where he and his business partner achieved a Michelin Bib Gourmand. In 2010 he returned home again and Gault as him to return to Shed 5 for the third time. He took up the roles as head chef and hung up his travelling boots to raise his family in Lyall Bay. In 2012, he also became head chef for sister restaurant in The Nourish Group, The Crab Shack. His dish for the awards consists of cumin gremolata Silver Fern Farms lamb fillet, lamb neck and swede pithivier, honey and mint carrot, broad beans, chevre croquette, and braising liquor.
GEOFF NGAN, HEAD CHEF, SHED 5 RESTAURANT AND BAR, WELLINGTON
