Michael Meissner Executive Sous Chef The Wharf, Orakei Bay

FOR IMMEDIATE RELEASE:

The Orange Group appoints Michael Meissner as Executive Sous Chef of The Wharf and Orakei Bay

Wednesday 13th March, 2.45pm - Auckland, New Zealand.
Press Release: The Orange Group

The Orange Group appoints Michael Meissner as Executive Sous Chef of The Wharf and Orakei Bay.
Michael Meissner, a highly regarded internationally experienced chef, has commenced as Executive Sous Chef of the Catering and Venues division at The Orange Group.

Meissner joins Orange with over 16 years of experience as a chef in 5 Star Hotels and restaurants from Mollies Hotel to the Queen Mary II, and Hotel Europa in St Moritz to the Hilton in Hawaii, LA and Auckland.

An experienced chef, his first New Zealand appointment was in 2004 as Chef de Partie at the Hilton Hotel in Auckland. Since then he has spent another three years at prestigious Switzerland establishments before returning to Auckland in 2009 to become Sous Chef at Mollies.

"I'm proud to work for Orange. My aim is to deliver the very best culinary experience possible to all of our clients and their guests", says Michael Meissner.

“I am pleased to announce Michael’s appointment, he brings both creativity and passion to his work that inspires our team and delights our clients”, says Martin Smith, General Manager of The Orange Group’s Catering and Venues division.

A few highlights from his career include his time at Mollies, his role as the Chef Restaurateur at the Lenkerhorf Alpine Resort in Switzerland, responsible for two restaurants with daily menu changes, and cooking for 2,500 guests on board the Queen Mary II and the Diamond Princess. He has worked as a chef in 5 star hotels and top restaurants in Germany, the Carribbean, Switzerland, the United States and New Zealand.

Also a published author, Meissner has penned a book about his most interesting experiences living and working on board a cruise ship in “Logbook – Geheimnisse einer Kreuzfahrt”, released in January 2012.

In his new role at Orange, Meissner is now responsible for leading the culinary team and managing all of the catering for both venues, The Wharf and Orakei Bay.

ENDS

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