Internationally acclaimed chef Vaughan Mabee has resigned from award-winning restaurant Amisfield in Arrowtown, after 15 years at the top.
It has been reported that Vaughan Mabee resigned from Amisfield in February this year, and it was confirmed that he was no longer employed by the restaurant.
Mabee joined Amisfield in 2012, following a successful career overseas. Having never attended culinary school, Mabee instead learned the old-fashioned way and was trained by a series of mentors in big hotels under great chefs and in Michelin-starred restaurants.
Among his previous posts, Mabee worked at internationally-renowned restaurants such as Martin Berasategui in Spain and Noma in Copenhagen. Upon returning to New Zealand, Mabee said he wanted to rethink who he was as a chef, and decided to rebuild his style of cooking.
Last year, Amisfield was named in the world’s top 100 restaurants. During the past 15 years, Mabee has overseen Amifield’s transition from its family-owned origins to a destination that united food, wine, and landscape in a way that was both intimate and expansive. Mabee’s approach has been defined by innovation, respect for nature and a dedication to New Zealand’s rich food heritage.
He added that the Amisfield kitchen was now in the capable hands of Sun Peng, who worked alongside Mabee as head chef for the last four years.
Mabee said that Chef Peng had his full support, and he has no doubt that he will continue to grow the restaurant’s internationally acclaimed reputation for delivering an innovative and best expression of New Zealand’s finest cuisine.
Chief Executive at Amisfield, Simon Toneycliffe, said that the restaurant would not be commenting on Mabee’s resignation, nor does it comment on the private affairs of its current or former staff to protect their privacy.
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