Wieland Matzig has made an impressive name for himself within the culinary world, from cooking for royalty to New Zealand's South Island.
Wieland Matzig, Executive Chef at the Harvest restaurant at The Marlborough Boutique Hotel & Vineyard, had his first taste of being a chef when he worked in the Romantik Hotel Jagdhaus Waldidyll in Hartenstein, Germany, when he was only 14.
Since then, he has worked in various roles as a chef, from working at the renowned Emirates Palace, being a Private Chef for the Royal Family of Abu Dhabi, to being Head Chef at a Michelin-Starred restaurant.
He arrived in New Zealand in 2023, where he has now become Executive Chef. Over the years, Matzig and his team have introduced several dishes that have become true Harvest Signatures. At the same time, he has strived to rotate the menu continuously in order to keep creativity alive and guests pleasantly surprised with new innovations on the plate.
Standouts on the menu include Mibrasa Braised Lumina Lamb Shoulder, hand speared fish from the Marlborough Sounds, amd his most recent addition, twice-baked estate cabbage with purple sage and caraway butter, sourdough pangrattato and finished with a delicate chive cream.
His inspirations come largely from his experiences travelling as a chef, staying curious and keeping an open mind. He said regularly observing what other culinary professionals are doing was essential for understanding how the food scene evolves.
“A major turning point was a trip to Sydney, generously hosted by our owner, Angela Dillon. It gave us the chance to immerse ourselves in Pacific-style cooking and gain deeper insight into the culinary landscape of both Australia and New Zealand,” he said.
He added that the New Zealand dining scene, particularly within the highly regarded ‘hatted’ category, continued to be a significant source of inspiration as well.
One key trend Matzig adopted has been the use of a ‘Mibrasa’, which he described as a cornerstone of his culinary approach.
Powered purely by fire and glowing embers, he said the Mibrasa charcoal oven celebrates the most elemental form of cooking: imparting a distinctive charcoal-grilled aroma and depth of flavour that simply can’t be replicated.
“Its versatility allows us to cook a wide range of ingredients while preserving their natural character and elevating them with a uniquely rich, smoky profile,” he said.
“As the only restaurant in the region equipped with a Mibrasa oven, we’re able to offer a dining experience and a flavour signature, unlike anything else in the area.”
Beyond the use of the Mibrasa, Matzig has strived to take his customers on a full culinary journey that engages all the senses.
“We place great emphasis on meaningful interaction and communication, personally presenting each dish to share not only the story of the restaurant. Our ethos, philosophy, and vision, but also the journey of the ingredients themselves.”
His goal is to turn Harvest into New Zealand’s leading vineyard restaurant, and to set a benchmark for excellence in both cuisine and hospitality.
“As we continue our culinary journey, we are dedicated to pushing the boundaries of creativity, flavour and service. Every dish we craft, every ingredient we select and every experience we create is part of our commitment to excellence.”
Recently, Harvest has introduced its new private dining experience, the Secret Garden Shack. Matzig described it as an intimate haven, set beside the crystal-clear waters of Spring Creek, with sweeping views across the estate vines and out toward the ‘Wither Hills’.
Looking ahead to 2026, Matzig and his team have planned a series of collaborative events with some of New Zealand’s most respected restaurants, chefs and winemakers.
These partnerships are designed not only to showcase exceptional food and wine, but also to foster meaningful connections within the wider culinary community.
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