Hospitality Business Magazine

Logan Clark joins Bracu


New head chef for Bracu: Logan Clark

Bracu Restaurant has announced the appointment of Logan Clark as new head chef.

Logan brings over 12 years of top-notch culinary experience to his new post, having worked in such establishments as Iguacu, Saison, The French Café and most recently as sous chef at Clooney Restaurant.

“We are thrilled to welcome Logan as head chef to Bracu Restaurant,” says Peter Simunovich. “Logan is a great culinary talent who has spent many years working with highly experienced chefs, fine-tuning his technique and gaining the insight needed to use high-quality ingredients in a modern and artistic manner. We are looking forward to seeing his influence on the Bracu menu.”

Logan holds culinary qualifications from Christchurch Polytechnic. Specializing in the area of fine-dining, a few of Clark’s career highlights include working alongside top chefs Des Harris and Simon Wright, as well as working abroad in both Germany and Melbourne.

“I am excited to serve as head chef at Bracu restaurant,” says Logan. “The team has been very welcoming, and I am looking forward to collaborating with them and sharing the key learnings from my career to help deliver a unique dining experience for our guests.”

Nestled amid the stunning olive grove of the Simunovich Olive Estate, Bracu Restaurant offers elegant and contemporary fine dining in a truly exceptional setting. Guests are invited to enjoy the locally sourced, seasonal menu while they relax on the all-weather verandah or inside the restyled Kauri villa set amongst the thousands of olive trees.