Chef Paul Limacher has collected a range of awards for his cuisine abilities during a career that has seen him leading several top Wellington dining establishments. Prior to Chameleon, Limacher was the executive sous chef at Te Papa where he catered for multiple political figure heads and foreign dignitaries through multiple outlets for major cultural events. He is currently the chef de cuisine at InterContinental Wellington’s flagship restaurant Chameleon, where he focuses his passion for food into creating innovative cuisine from the finest produce for both in-house guests and Wellingtonians alike. He has entered his dish of Silver Fern Farms beef tenderloin, mushroom ragout, roast Parmesan gnocchi, button onion and asparagus into this year’s awards.
PAUL LIMACHER, CHEF DE CUISINE CHAMELEON RESTAURANT, INTERCONTINENTAL WELLINGTON
