Gibbston Valley has appointed highly experienced chef Rob Boyd as its new executive chef, overseeing its food offering across the destination.

Boyd brings international experience from kitchens in France, England, Hong Kong and Australia, including time spent in Michelin‑starred restaurants, before returning home to Aotearoa New Zealand.

He grew up in Timaru and Cromwell and says joining Gibbston Valley feels like a return to his roots.

“Coming back to this area was like just coming home, really,” Boyd says.

Boyd began his culinary career at McDonald’s at the age of 15 before formal restaurant roles in Dunedin, where he discovered his passion for the fast‑paced environment of professional kitchens.

He went on to work under Michelin-starred chefs in the UK, then in Hong Kong, including time working under internationally recognised chef Jason Atherton – experiences that sharpened both his technical skill and leadership style.

Boyd brings an internationally-informed but grounded approach to his menus at Gibbston Valley’s three restaurant sites – Gibbston Valley Winery Restaurant, the Gibbston Valley Lodge and the Gibbston Valley Golf Club. He draws inspiration from the region’s landscape, producers and wines to create food that feels both refined and approachable.

He is particularly passionate about telling a distinctly southern food story, while continuing to strengthen the relationship between food and Gibbston Valley’s acclaimed wine.

“I love taking what’s in season and bringing it back to simple childhood memories,” he says. “Root vegetables, game meats, things that we have abundance here in the south. That’s our story that we’re trying to tell.”

Boyd is focused on mentoring young chefs in strong fundamentals, teamwork and consistency while overseeing three venues.

“I’ve always run kitchens like I would a football team or a rugby team,” he says. “One percent every day and in 100 days we could be 100 percent better.”

Boyd is also committed to sustainability and reducing food waste. He previously worked with Kiwi Harvest Dunedin, helping transform rescued food into meals for people in need.

“All the food we used was free, destined for the trash, and we turned it into something cool,” he says.

Boyd’s appointment follows a challenging yet rewarding harvest season for the Gibbston Valley wine team and comes as the business continues to invest in its food, wine and visitor experiences.

Gibbston Valley executive managing director Cristina Griffith says: “We are delighted to welcome Rob to Gibbston Valley. He brings an approach to food that is thoughtful, grounded and deeply connected to place, which aligns perfectly with who we are as a wine‑led destination. At Gibbston Valley, memorable dining comes from the harmony between great wine, considered food and genuine hospitality, all shaped by the landscape, seasons and people of this valley.”

Gibbston Valley is celebrating the 2026 harvest this Saturday, May 16, with its Harvest Long Lunch, as part of a new ‘In Good Company’ series. The long lunch is hosted in partnership by executive chef Rob Boyd and legendary chief winemaker Christopher Keys. The pair will be showcasing a multi-course menu intentionally paired with organic wine pairings. Tickets (limited numbers) can be purchased at Eventfinda.

About Gibbston Valley 
Gibbston Valley is Queenstown’s leading wine and experience destination. The award-winning Gibbston Valley Wines is a premium organic wine brand, and its Cellar Door and Wine Cave are among the Southern Lakes’ top visitor experiences. The Gibbston Valley Lodge & Spa offers luxury accommodation and a renowned day spa, named ‘New Zealand’s Best Resort Spa’ for six consecutive years. The soon-to-open Gibbston Valley Golf Course and Clubhouse will further enhance the curated wine and hospitality destination, set in the heart of the beautiful Gibbston Valley. 

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