Acclaimed chef Geoff Scott has been delighting diners with his unique style of cuisine, melding the finest European style of cooking with fresh New Zealand produce for over two decades.
Geoff trained under the famous Roux brothers, Alain Ducasse, Michel Rostang and in restaurants across Europe, before returning to New Zealand in 2005 and taking ownership of his own highly successful restaurant Vinnies in Herne Bay, Auckland.
Currently Geoff is consulting, writing, lecturing, working on charity events and judging food competitions across the country.
And from Geoff himself….
“I have been involved in the hospitality profession for almost 40 years now and certainly one of my highlights was being Chef-Patron of my restaurant Vinnies.
During these exciting 11 years it was a time of learning, experimentation and artistic creation. Going to visit farmers and setting out on foraging adventures with my staff was really living the dream. My list of suppliers was longer than both my arms and we were all on first name terms! My passion for food and cooking with only the finest New Zealand produce perhaps was instilled from my time in Europe – but actually the most satisfying thing was serving my “haute kiwi cuisine” each night to guests.
I have become increasingly passionate about food, where and how it is sourced and the impact on our environment. I am constantly searching for great quality ingredients but more importantly where they came from. Much of my time is spent speaking with farmers, suppliers, growers and producers who share my passion and commitment to quality, sustainability and stewardship of our land here in New Zealand and of the planet.”