Enjoy a fantastic day out at Centrewood Estate, learning new skills from world renowned Chef Reon Hobson, NZ Beef & Lamb Ambassador. A day not to be missed.
Reon Hobson, Head Chef at Pescatore at the George Christchurch likes to take a light-hearted approach to food and have a bit of fun with it.
"Classically trained, I like to bring a bit of technical and modern elements to my food, playful yet still respectful of the wonderful products we have here. I wouldn’t say I have a signature dish, more of a signature style so when you see a simple sounding dish on the menu, it’s probably not what you would of been excepting.“I love what I do, I think any chef who has been cooking as long as I have would tell you the same; otherwise why would you do it”
Cost: $120pp, includes sumptuous tastings throughout the day and refreshments
Saggio Di Vino, Christchurch (Oct 95-March 00)
The Charlotte Jane, Christchurch (Apr 00-Sep 01)
Bambu, Sydney (Apr 02-Oct 02)
Forty One Restaurant, Sydney (Oct 02-Jul 05)
Restaurant Gordon Ramsay, London (Nov 05-Feb 06)
The Picasso Room at L’Escargot By Marco Pierre White, London (April 06-Feb 07)
Forty One Restaurant, Sydney (May 07-Dec 07)
Receiving 1 Hat at Pescatore
Cooking for Gordon Ramsay at his home
Gaining a 2nd Hat back for Level 41
Maintaining 1 Michelin Star at The Picasso Room
INSPIRATION & AMBITION
I love what I do, I think any chef who has been cooking as long as I have would tell you the same; otherwise why would you do it. I go to work and everyday there is something different; produce, equipment, techniques, chefs. You’re always learning, trying different things and teaching.
I sort of fell into cooking and having studied accounting, chemistry and physics at school the opportunity to do home economics across the road and meet girls (I went to an all boy’s school) was the driving force behind my chosen career path. In ten years I still see myself on the pans during service and doing service with the guys - I like to think it keeps me young at heart. A legacy is for people who change the world - I put food on a plate, but if the guys who come through my kitchen go on to bigger and better things, then I think I have done my job.