CHEF FINN GYBEL
Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago. Finn's training in classical cookery techniques included working with leading Danish chefs during the height of the experimental period with New Nordic Cuisine. FInn is sharing his love of discovery around transforming ingredients, enhancing natural flavours, fermentation and the principles of New Nordic Cuisine with us.
Originally from Bordeaux in France, Franck has work in hospitality businesses around the world and gone on to teach in hospitality and hotel management in Switzerland, Australia and now in New Zealand. Franck is an enthusiastic barista, cocktail maker and wine specialist and brings his international focus to our hospitality programmes. Franck enjoys the Auckland wine scene and is a regular visitor to Waiheke Island leading our student vineyard tour. He also teaches the WSET Award in Wines and the WSET Awared in Spirits which is growing in popularity.
CHEF WILL GEDDES
Chef Will, trained in New Zealand and has spent a significant period as chef on luxury super yachts as well as working for the Italian America's Cup syndicate Alinghi in previous campaigns.
Lynnette Hudson, trained as a winemaker and has spent many years making wine at some of New Zealand most illustrious estates. Lynnette was based at Pegasus Bay for nearly 20 years and then as winemaker for Tongue and Groove and consultant winemaker at Pyramid Valley, all based in North Canterbury. Lynnette joins us from time to time to teach with wine programmes including the WSET Wine and Spirit Education Trust Awards.
Grant is originally from England and has a diverse career working hospitality, as a tutor and consulting to businesses. He specialises in compliance with a focus on Food Safety and the new regulations regarding the Food Act 2014. Grant also is a keen bartender and runs our evening cocktail and mixology programme.