The cream of Queenstown’s hospo crop were revealed at Walter Peak last Sunday night during the Southern Lakes Hospitality Awards.
Recognising hospo professionals, and aiming to unite, grow and promote the local industry, the awards were organised and fostered by the Restaurant Association of New Zealand.
Queenstown’s The Bunker took out three awards — supreme establishment, outstanding wine and beverage list and Callum Plank was named best emerging chef.
MasterChef NZ judge and Amisfield executive chef Vaughan Mabee received the supreme individual award, recognising his contribution to the local industry, while Amisfield won outstanding winery restaurant.
Aosta won outstanding regional establishment, Sherwood won outstanding restaurant, Ferg’s Bar was named bar of the year, and Yonder picked up the ambience and design award.
Francesca’s Mobile Pizza won outstanding street food/casual dining, and Kinross won the people’s choice award.
The front of house team award went to Tanoshi Cow Lane, Slow Cuts’ Brooke Owens was named ‘emerging front of house’ and Little Blackwood’s Liam Cabourn was named Queenstown’s best bartender.
Tanoshi’s Koji Kiminami won outstanding chef, Liam Wright, of The Boat Shed Cafe & Bistro, was named outstanding barista while The Boat Shed also took home the outstanding cafe award.
The award for outstanding sales rep went to Canyon Brewing’s Ross Mander, while Bidfood won the outstanding supplier award.
Restaurant Association CEO Marisa Bidois says it’s exciting to see new talent emerge and make their mark.
‘‘It’s important to recognise and support these individuals as they continue to develop.
‘‘The fact that there were so many deserving nominees is a positive sign for the future of the hospitality industry in the region.’’
