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Chef Paul Froggatt

British-born chef Paul Froggatt, Executive Chef of Huka Lodge initially trained in the UK and in France where his career highlights included working at Gidleigh Park Hotel (Two Michelin-Star), Bernard Loiseau en Bourgogne (Three Michelin-Star) and Château de Courcelles (One Michelin-Star). Paul followed this by stints at two of Singapore’s popular leading European restaurants San Marco and Saint Pierre.

In 2016, Huka Lodge, with Executive Chef, Paul Froggatt, were admitted as members of France’s exclusive ‘Les Grandes Tables du Monde’.

Paul brings a fresh approach to the contemporary fine dining menus he creates for the enjoyment of guests during their stay at this iconic property. New Zealand’s boutique producers and strong focus on free-range and organic production has aligned beautifully with Paul’s own desire to create stunning dishes based on peak seasonal availability. His estate-to-plate ethos has resulted in close relationships with growers, gatherers and farmers, as close to home as possible. Within the magnificent grounds at Huka Lodge this extends beyond an amazing herb garden to their very own beehives. 

Paul is obsessive about the quality of the ingredients he uses and respecting the produce – preparing and presenting it in a way that best defines its very essence and taste. Achieving this may involve hours of preparation behind the scenes, and the final presentation is breathtakingly exquisite, while the textures and the flavour combinations are superb.