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Chef Alain Hauswirth

Alain Hauswirth, Head Chef of The Marlborough Lodge was born in Switzerland, has classically trained in Europe before moving permanently to New Zealand.

After completing a formal apprenticeship in Bern, Alain worked in fine dining in Bern, Gstaad and Geneva. He trained and honed his skills as a Chef De Partie starting as a Gard Manger and Grillardin , then working his way up to Poissonnier , Boucher and Saucier. During this time Alain developed a thorough background in classic French cuisine which still influences his personal style today.

Alain arrived in New Zealand in 1990 and has remained a chef of repute first in Wellington at Orsini and Grain of Salt before moving to Marlborough  starting his own restaurants in Marlborough. As well as operating his own business in the early 2000’s Alain started working as a  freelance chef for  numerous notable wineries, including Cloudy Bay, Mahi, Hunters, Dog Point & Spy Valley. In the past years Alain worked with well - known chefs from Asia , among them Justin Quek from Singapore & had cooking stints in Hong-Kong at the Pacific Club, & hosting events in his native Switzerland.

Alain  worked as a cookery tutor at ARA in Christchurch where he worked with some of the best skilled chefs in NZ.

His passion for cooking outside the comfort zone also took him deep down the southern Ocean on a Russian expedition ice breaker , exploring some of the most remote places on earth while cooking great food.

His style today is French-Asian true to his background in French cuisine & passion for Asian flavours & food.