Group Executive Chef, Stuart Rogan

Group Executive Chef, Stuart Rogan
(Good Group Hospitality)

With 12 months under his belt as Executive Chef at Botswana Butchery Auckland, Stuart Rogan has been appointed to Group Executive Chef across Good Group Hospitality’s three key restaurants. Rogan’s stable of restaurants now includes Botswana Butchery Auckland, Botswana Butchery Queenstown and Harbourside (Auckland Ferry Building).

“This is a challenging role, I’m a perfectionist, so trying to make sure that the whole team is able to replicate my vision and standards is a big task. Working across all restaurants is a dream come true and will help me to further explore my passions for food,” says Rogan.

Originally from the UK, Chef Stuart Rogan is no stranger to New Zealand Cuisine. Rogan has the skills and expertise of a gourmet chef, having previously worked as Head Chef at Skycity Grand Hotel’s The Grill and Howick’s GBS restaurant.

At Botswana Butchery, Rogan has created various flavourful and mouth-watering dishes using fresh ingredients and produce found locally in Auckland and Central Otago.

“I look at dishes with simplicity and strive to serve quality to every patron. On our latest Botswana Butchery menu we have roast Hapuka fillet with boneless chicken wings as well as restaurant favourites such as Spanish style whitebait and roasted shoulder of lamb. I am a great believer in the story behind the product, who the farmer is, where it’s from, the flavour and texture,” says Rogan.

Harbourside restaurant is currently closed for renovations and will reopen in late June. Rogan will act as Head Chef at Harbourside for the first few months until a permanent Head Chef is appointed.

ENDS

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