New Zealand Chef
John Allred Chef Profile
Currently cooking at
Existing translations
Good food is the essence of living
CookEatShare Points
About me
Born and raised in Wellington, New Zealand. Whilst at University studying
Economics decided to become a chef. In 1990 was put through an apprenticeship program in the James Cook Hotel in Wellington. A traditional training program of working in all areas such as patisserie, chocolatier, banqueting, traditional hot kitchen areas.
In 1995 won the inaugural Huka Lodge Scholarship which was set up to provide a New Zealander international exposure. The resulting year was spend in kitchens such as Le Gavroche, London, England and training at the Ritz Hotel, Paris France. Experience in New Zealand and France over the last 15 years from Michelin starred restaurants in Paris to wood fired oven cookery at home has given me a diverse background which I use today at my restaurant Osteria del Toro.
Cooking Influences
Have been influenced by French gastronomy, Japanese traditional cuisine and in a broader sense by travel.
Awards, Honors and Societies
Student Toque d’Or 1994
Huka Lodge Hospitality Scholarship 1995
NZ Chef of the year 2001/2 & 2003/3
Various other culinary medals achieved at culinary competitions.
Additional Services
Cuisine consultant
Professional kitchen designer
Culinary tutoring and demonstrations
Event management
Professional Experience
Osteria del Toro
Chef/ Managing partner
2008 - present Wellington, New Zealand
Food: Mediterranean
Vibe: Casual Price: $50 or less |
Arbitrageur Wine Room
Chef
2006 - 2008 Wellington, New Zealand
Food: French
Vibe: Casual Price: $75 or less |
Huka Lodge
Executive Chef
2004 - 2007 Taupo, New Zealand
Food: New zealand
Vibe: Lodge Price: $100 plus |
Recommendations
Favorite Cookbooks
- Le Manoir aux Quat Saisons (Raymond Blanc)
- A seminal book from the master
- The Roux Brothers Patisserie (Albert & Michel Roux)
- A master work of classic standard recipes that have become the benchmark for a generation of chefs
- La Nouvelle Cuisine des Dessert (Oriol Balageur)
- Now a household name in the world of fine pastry, a book that has inspired many pastry professionals
- La Technique (Jacques Pepin)
- Older tome but still relevant with photos and concise methods for french culinary technique
Chefs I recommend
- Michel Bras (Laguiole, France)
Restaurants I Recommend
- Michel Bras (Laguiole, France)
Comments
- June 14, 2011Good to see you here, John! This is a very friendly and beneficial site for every level of cook, so you should have a great time participating in the exchanges and opportunities to continue to hone your craft. Looking forward to sharing some ideas with you. Best regards, Amos1 reply
- June 16, 2011Hi Amos, Thanks for the contact. Look forward also to sharing recipes and ideas.
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