Chef's Philosophy - Mangapapa Hotel - Luxury Boutique Accommodation - Havelock North
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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.

The Mangapapa Kitchen is a place of creativity using fresh produce grown in our kitchen garden and our acres of orchards. Every day Head Chef Seonwang Kim and his talented team of Chefs, work to create unique dinner menus tailored to the guests’ preference and new flavours for our delicate sweet treats adorning our high tea.

Our Mangapapa Kitchen embodies a ‘paddock to plate’ philosophy in all its cuisine; straight from the great outdoors to the kitchen. Chef Kim is greatly inspired by the seasonal Hawke’s Bay produce, the quality of those ingredients, and the stunning country estate setting of Mangapapa; enabling him to create exceptional food with flair and creativity that best reflect the environment it is served in. Each night through his menus, he pays tribute to the country estate setting he is honoured to create food within.

Chef Seonwang Kim started his cooking career in Korea following this, he moved to New Zealand, honing his skills over the years in several well renowned Australian and New Zealand restaurants. His prides himself on ensuring all Mangapapa guests enjoy their dining experience and understand his deep appreciation for the local ingredients and the destination that Mangapapa Restaurant is for Hawke’s Bay food and wine.

To immerse further in our restaurant’s ‘paddock to plate’ philosophy, all guests are invited to tour the expansive grounds, looking in at the Mangapapa sheep in the fields and the hotel’s chickens in their little house. Stopping off at the beautiful kitchen garden that offers a sensory experience; full of flavoursome aromas and bright colours. Our gardeners are on hand to answer any questions and to point out the variety that is available to the kitchen.