Chef’s Philosophy

CHEF’S PHILOSOPHY

Learn more about our passion for fresh, seasonal produce and the inspiration behind how we create our wonderful dishes.

Executive Chef, Paul Condron maintains a ‘paddock to plate’ philosophy in the Mangapapa Kitchen. This means the kitchen use a lot of fruit and vegetables grown in the hotel’s kitchen garden and the surrounding orchards around the hotel, straight from the great outdoors to the kitchen preparation hub. Chef Paul is inspired by seasonal local produce and the quality of those ingredients, producing exceptional menus with flair and creativity.

“Mangapapa is a very special and inspirational and lives up to the name Fertile Land. I relish the challenge it has given me to cook with the freshest produce from its gardens. Every day at Mangapapa starts with a new menu and from here ideas  are developed, tested, cooked, refined and most of all enjoyed. For me that is what cooking at Mangapapa is all about” Chef Paul.

Chef Paul has worked in London’s Hyde Park and premier cruise line Windstar. In 2001 Paul landed in  New Zealand with his wife Debs and happened across a Vineyard called Te Awa Farm. It was the beginning of a 14 year journey of food and wine which would lead him to Martinborough, Elephant Hill, Hawke’s Bay, Bay of Islands and eventually  Mangapapa. Where our guests have the ideal opportunity to learn more from Chef Paul as he offers tours of the gardens, an ‘open door’ policy to his kitchen and ultimately the unique dining experience of our Mangapapa Restaurant.

All hotels guests are invited to tour the expansive grounds, looking in at the Mangapapa sheep in the paddock and the hotel’s chickens in their little house. We also have a beautiful kitchen garden that we encourage guests to visit, full of flavoursome aromas and bright colours. Our gardeners are always on hand to answer any questions and point out the variety that is available to the kitchen.