Dynamic duo to lead Hermitage cuisine

Media release from The Hermitage Aoraki Mount Cook
7 April 2010

Dynamic duo to lead Hermitage cuisine

A new chef combination is injecting fresh flavours into one of New Zealand’s most iconic hotels.

Executive Chef Paul Doyle and Executive Sous Chef Karl Wulf recently took over the kitchen at Aoraki Mount Cook’s Hermitage Hotel.

Raised in Dublin, Ireland, 37 year-old Paul will oversee the hotel’s food operations including the award-winning à la carte Panorama restaurant, the Alpine Restaurant buffet and the Sir Edmund Hillary Alpine Centre Café and Bar.

Paul brings 20 years of international experience and cooking styles to The Hermitage having trained with some of the world’s best chefs - most notably Marco Pierre White, ‘the godfather of modern cooking’.

His culinary skills range from French, Italian and Mediterranean to Arabic, Japanese and Thai, learned from time spent in Europe, USA, United Arab Emirates and Australia.

Paul also has a strong hotel background, having cooked in world class establishments such as the Dorchester and Four Seasons hotels in London, the Four Seasons Jordan, and most recently at the One&Only Resort in the Maldives.

Karl Wulf, a 33 year-old Kiwi, has spent the past 15 years in restaurants and resorts throughout the Pacific. His diverse background, which ranges from bakeries, bistros and banquets to fine dining Italian and seafood restaurants, means he turns his hand to any style of food with ease.

The Hermitage General Manager Andrew Cleverley is excited about bringing the two chefs together and believes their complementary skills will add a new dimension to the hotel’s cuisine.

“The Hermitage has recently been upgraded from 4 to 4½ star and we are focusing on further developing the food and beverage experience we offer,” he says.

“We’re attracting more independent travellers who are staying longer and looking for more variety so it’s important to keep our menus fresh and cater for changing appetites and dining habits.

“Paul’s wealth of knowledge, culinary skill and vision will play a vital role in meeting and exceeding our customers’ needs. Our three restaurants are all quite different and each of them needs to be an exceptional experience.

“We already have a strong emphasis on sourcing the finest and freshest local produce for each of our restaurants and Paul has added some amazing artisan suppliers to the mix.”

While the chefs will work closely together, Mr Cleverley says Karl’s focus will predominantly be on bringing refreshingly different international and Pacific Rim flavours to the Alpine Buffet and Paul will focus more on the Panorama Restaurant and Sir Ed Café and Bar.

“Our Panorama Restaurant is an affordable fine dining experience with million dollar views which has inspired Paul to create a modern New Zealand/European menu featuring vibrant new seasonal dishes and lots of tasting plates.

“The Sir Ed Café and Bar menu will be expanded to feature everything from bar snacks and sandwiches to gourmet pizzas and bistro-style foods throughout the day. Our new high teas will also be a great way for guests and day trippers to treat themselves while enjoying the café’s stunning floor to ceiling views of Mt Cook,” he says.

Paul is relishing the challenge of creating beautiful food in a beautiful location.

“Living in a national park surrounded by mountains is hugely inspirational,” he says.

ENDS

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