Chef Adrian Brett-Chinnery
Chef Adrian was just 14 when he began washing dishes at an up-market country club in his native UK - so young he had to get approval from his school. Food was always a part of his upbringing thanks to his parents and his stepbrother who was a chef. Once he got started he never looked back. More than 30 years later, Adrian is National Executive Chef of Compass Group’s operations in New Zealand.
What Passion Makes Chef Adrian Tick at Work?
“My passion is for local ingredients. I’m very fortunate that the products here in New Zealand – in particular the meat and seafood – are amazing to work with. It’s all thanks to the tireless efforts of our local New Zealand producers and farmers that we can create and cook delicious dishes across our business.”
Celebrate the Very Best of Local.
“I love taking our culinary teams to meet the people behind the produce so they can see and learn all about how it is reared, grown and looked after. I’m a huge believer that the closer we are to our ingredients, the better menus we can create.”
Creating Stories Through Food.
“Our food is so local you can taste it, which means we can tell a thousand stories to our clients and customers across multiple sectors. This helps to ensure that our diners feel connected to their meal, from farm to fork, from ocean to plate. And for our chefs and culinary teams, it’s all about having ingredients that are interesting to use and mean something to them.”
You’re Only as Good as the Team Around You.
“The best piece of advice I was ever given was to nurture talent by guiding, mentoring and always having time to listen.”
More about Chef Adrian:
Chef Adrian is National Executive Chef for Compass Group New Zealand. He leads the country’s National Culinary Council, consisting of a panel of executive chefs across the business, to support continuous menu development and ensure our menus remain on trend, seasonal and appropriate for consumers.
