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April 14th, 2017 Posted by Culinary 0 comments on “Michael COUGHLIN”

Michael left school at 16 to pursue a cooking career in the Royal New Zealand Army, things didn’t go according to plan and after a severe knee injury, Michael found himself back in his home town of Dunedin, looking to continue where he left off.

Michael completed his training as a chef at the Otago Polytechnic, whilst filling a multitude of kitchen positions in Central Otago and Dunedin , gleaning as much knowledge and skill that he could.

Of the 33 years Michael has been cooking he has spent 28 of these self employed in various operations in Alexandra and Clyde to his 18 years as Chef / Patron at the celebrated Bell Pepper Blues Restaurant in Dunedin.

Michael’s passion for food and especially his enthusiasm for meat is reflected in his success of winning many cooking competitions including Southern Venison Plate, the Nation Cervena Plates, he has been a four time selected Ambassador for Beef & Lamb New Zealand and current life time Platinum Ambassador with 3 fellow chefs that hold this very exclusive title.

Michael has currently focused his skills and passion to the opening up and running of the Pier24 kitchen at Newly built Hotel on St Clair Beach “Hotel St Clair” that was built and opened 5 years ago.

Alongside this busy operation, Michael spends a great deal of his time consulting and working with the Product Development & Marketing team from Silver Fern Farms up and down the Country, which is why he is here today to help us share with you our ‘Plate to Pasture Story”