Simon Gault has opened his latest venture, the Sous Chef Deli Shop, in Takanini, Auckland. Sous Chef’s beginnings were purely accidental. Returning to New Zealand after living in Italy for a year, Gault wanted to create dishes using new ingredients he was now accustomed to. Sourcing the ingredients was difficult, so he asked friends in Italy to send them over directly. Soon word got around and other chefs wanted to get their hands on the products, hence turning into a full-blown business, flying in premium fresh products predominantly from Italy and Spain.
Customers can taste and get easy cooking tips and advice on how to use the products from Desma, the chef in residence. Prior to joining the Sous Chef team, Desma was sous chef at Cibo for 12 years. Take away hot soup is available daily between 11am-3pm daily through winter, with offerings such as Ribollita Soup with Buffalo Buttered Baguette.
Gault handpicks every product to ensure only the best in unique, high quality food and equipment is offered. Sous Chef have a range of products that have been sourced over the years from farmers, artisan producers and chefs.
Sous Chef changes the approach to food in New Zealand and was the first to bring fresh mozzarella to the country. Sous Chef fly in a range of fresh cheese direct from Italy every three weeks.
The Sous Chef Deli Shop
