Greg Piner has an impressive career history as a chef and has worked for many leading restaurants around New Zealand including Blanket Bay, Hotel Saint Moritz, Millbrook, Mikano, and Millennium Hotel. He trained in Greymouth and over the years has steadily worked his way up the ladder. He has worked at many leading restaurants and luxury lodges alongside some of New Zealand’s best known chefs including Warwick Brown, Richard Cross and Michael Coughlin.
He has been group chef at Vault 21 and Prohibition in Dunedin since February 2016. Prior to this he spent five years as head chef at Pier 24 Restaurant at Hotel St Clair.
Since 2011, Piner has been an advisor for DB Breweries including the establishment of the flagship Restaurant for Monteiths Brewery on the West Coast. He has also competed at an international level and won several awards. The dish that he entered into this year’s awards consists of Cured Silver Fern Farms venison short loin, trio of mushroom, pickled shiitake, sep puree, tempura needle mushrooms, compressed radish, ponzu, black truffle salt, pea tendrils and crispy shallots.