Chef Jonathan Rogers
Chef Jonathan Rogers
Matakauri Lodge Head Chef Jonathan Rogers delivers an exquisite take on modern New Zealand cuisine.Sourcing the very best produce from local suppliers in the Central Otago Region, Rogers and Matakauri Lodge offers a unique dining experience in a luxurious setting.
As Rogers showcases local seasonal produce with clean, fresh flavours in an a la carte menu that changes daily, guests are left to appreciate the stunning mountain panorama and a truly world-class wine menu.
Rogers says his cuisine is heavily influenced by the landscapes and environs of Central Otago.
“By changing the menus daily, it allows myself and the team the opportunity to utilize seasonal local produce of the highest quality, and to tailor the menus around each guests' individual likes and needs. I work closely with a number of local purveyors and farmers to source the finest quality produce that showcases the very best of the region.”
New Zealand born Jonathan Rogers began his training studying professional cookery at Manukau Institute of Technology from 1998 -1999. His early formative years of his career were spent working for renowned Auckland restaurateur Tony Adcock at Orbit and Harbourside Seafood Bar & Grill.
Eager to gain overseas experience, Jonathan relocated to Canada in 2005 and worked under one of Canada’s top chefs, Melissa Craig at Bear Foot Restaurant in Whistler, B.C. Jonathan cites this as the time that he really began to develop as a chef and forge a cooking style of his own. Working under Melissa’s tutelage and alongside the incredibly talented team she assembled, and the opportunity to work with diverse and quality produce all had a profound effect on Jonathan.
Returning to New Zealand in 2007, Jonathan worked in Queenstown at The Spire Luxury Hotel under Chef Rex Morgan. Rex appointed Jonathan to his first Head Chef opportunity and he remains a valued mentor. In 2009 Jonathan helped the owners of the Bay of Many Coves Resort in Marlborough Sounds set up their property as a dining destination.
A career opportunity came in October 2011 when Jonathan was invited to join the kitchen brigade at Matakauri Lodge in Queenstown under group Executive Chef Dale Gartland. With Dale relocating to sister property Kauri Cliffs in 2012, Jonathan was appointed Head Chef at Matakauri Lodge.
His cuisine has been featured in many great publications and most recently was a contributing factor in Matakauri Lodge being named on Condé Traveler’s Gold Lists one of the editors' favourite hotels in the world.