Prior to his current role at Molten, chef Alex Aitken worked under award-winning executive chef Ben Bayly at the Grove as junior sous chef. An accomplished chef, Aitken’s passion is to create and present delicious food of the very highest quality and standard. He is versatile which is evident in his sound knowledge of both classical and modern cooking principles and methodologies. At Molten, Aitken has recently completed refreshing the entire menu which celebrates produce sourced directly from supplier growers, farmers and fishermen and reflects a growing global trend for ‘feasting’. Prior to the Grove, Aitken held head chef, sous chef and senior chef de partie roles at a range of Auckland establishments including Mexico Restaurant, Cibo and Harbourside Ocean Bar Grill. Aitken’s dish put forward for the awards is a wood fire-grilled Silver Fern Farms rolled lamb belly salad of pea. Broad bean, goats cheese with anchovy butter.
“When we are as blessed as we are for lamb and beef in this country it takes something special to distinguish yourself from the rest,” said Aitken. “Silver Fern Farms do this consistently with the high quality of their product.”
