As you would expect in a luxury lodge, the dining experience is a top priority
Executive Chef, Francisco Sabando De Castillo, is a talented Chef who embraces the New Zealand culinary experience. Of Chilean origin, Francisco has experienced the most pristine and pure regions of NZ, having enjoyed time working in the Abel Tasman National Park and Aoraki Mount Cook.
Having qualified with a Culinary degree from Chile, he has then worked as a Head Chef in Concepción and San Pedro de la Paz, along with being a culinary tutor and coach for two years. Francisco has loved a varied background in his 10 years in the Kitchen, catering for a wide range of clients from 5-star intimate dining to up to 1000 at private events and specialised functions.
Defining himself as a ‘Fusion Cuisine Chef’ utilising the best of the gastronomic offerings from a variety of fare, Francisco is passionate about the culture and cuisine on offer in the Marlborough region. Marlborough, referred to by some as the ‘Gourmet province of New Zealand’ not only boasts an incredible range of fresh seafood, but local artisans produce chocolate and cheeses, olive oils and more, along with an abundance of local wild game and stonefruits. He is also an avid wine and food matcher so the iconic wines of the region are also a part of his daily creations.
Francisco is a dedicated ‘sustainable’ Chef with a focus on ‘self-sufficiency’ within our natural environment and ‘growing– our-own’ as much as possible. He says of his style is:
“respecting the simple and pure flavours of the ingredients, also taking the techniques and flavours from different nations and cultures around the world like Asian, the classic European influences and of course, my native South America.”
Amaya, his long-time Partner, joins him at The Bay of Many Coves and together they make for a very professional and complimentary team.