Chef Henley at QT’s pop-up restaurant

QT Queenstown has welcomed award-winning chef Ryan Henley to lead the food and beverage programme across its outlet's Bazaar Marketplace, Reds Bar, and the new pop-up restaurant Lil Red at QT.

With 20 years of experience in both New Zealand and Australia, Ryan comes to QT Queenstown after serving as Pesc’tore's Chef de Cuisine and earning Two Hats in the Cuisine Good Food Awards.

In his hometown of Melbourne, Ryan defined his personal food philosophy at the restaurant Vue de Monde. The philosophy which he is bringing to QT Queenstown.

“Ingredient-focused. That’s who I’d describe my style. I make sure we have the very best produce and know where everything comes from. You’ll see sustainably caught seafood and native ingredients, with a focus on foraging and raw,” said Chef Ryan.

Since starting his role as Executive Chef at QT Queenstown, Ryan has forged new relationships with local producers, such as a Bluff fisherman, Black Origin Wagyu beef farmers, and Leeland's lamb farmers. This sustainable commitment as well as his energy, excitement and innovation are reflected in QT Queenstown’s menus across all venues including the new pop-up concept, Lil Red at QT.

In time for peak ski season in Queenstown, Ryan is leading a new dining pop-up concept, Lil Red at QT. This intimate 40-seat restaurant will focus on quality, local ingredients with a no wastage ethos and using traditional and Japanese cooking techniques.

Tucked up on the sixth floor of QT Queenstown, Lil Red at QT will feature menu standouts, plus a selection of smaller dishes, sides and desserts. A list of local wines was curated to complement the food’s flavours. With a cosy fireplace, an edgy colour palette and QT’s signature service, Lil Red at QT will epitomise fine dining with a casual flair and lashings of QT quirk, with elements from sister bar Reds Bar.

“An experimental pop-up, Lil Red at QT will be an exciting culinary destination across the height of an eventful winter, showcasing QT’s expertise in premium food and beverage experiences,” said Simon White, General Manager Operations New Zealand at EVENT Hotels and Resorts.