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Chef Marc Soper

Born and Breed in Marlborough, Marc Soper of Wharekauhau Estate has spent a good amount of career competing in various competitions, including being part of the gold medal winning New Zealand Culinary Team, who competed at the FHA Culinary challenge in Singapore in April 2006 after receiving a silver medal at the Oceania fest Open Team Challenge cooking competition in Perth in October 2005. Marc has worked in Australia, Fiji, Tonga, USA, Canada, Germany and Switzerland including working in some of Europe’s finest Michelin restaurants including Residents Heinz Winkler in Germany and Taggenberg in Switzerland as well as time spent in two of Californias top ranked restaurants – Restaurant Gary Danko in San Francisco and the acclaimed French Laundry restaurant owned by Chef Thomas Keller in Napa Valley.

 

Marc is a self-confessed food-forager, hunting the best and freshest produce grown around the estate. If you cannot find him in the kitchen, you will likely find him knee-deep in the streams collecting watercress, or atop a ladder picking crab apples. Chef Marc describes his style as a unique presentation of modern European food with a kiwi twist using the freshest of New Zealand bounty and sourcing as much local product as he can be working closely with his suppliers to share the passion from farm gate to dinner plate.

 

Culinary highlights include;

  • Wellington Chef of the Capital 2011, 2015, 2016
  • NZ Chef of the Nation winner 2005, 2016
  • New Zealand beef and lamb ambassador 2015.
  • Ōra King best salmon dish New Zealand NZ 2016, 2017
  • Ōra King ambassador 2018