New Executive Chef for Sofitel Auckland Viaduct Harbour

16 April, 2019 by
Hospitality Business

Chef Emmanuel Jerz.

Sofitel Auckland Viaduct Harbour has announced the appointment of its new Executive Chef, Emmanuel Jerz.

French native, Emmanuel, discovered his passion for gastronomy at a young age and started his culinary journey within renowned hotels and restaurants around the globe, including two Michelin-starred restaurant’s, Guy Savoy at The Ritz Paris and Lasserre.

With over 32 years’ experience, Emmanuel has enjoyed an illustrious career which has seen him manage and own his own highly esteemed restaurants, serving Prime Ministers and Presidents, and achieving the honour of Trainer Chef and Consultant at Alain Ducasse Education in Paris. Before leaving the city of lights for New Zealand, Emmanuel was at the Intercontinental Hotel Paris Le Grand which is home to the famous, Café de la Paix Restaurant where he led a culinary brigade of 120 of Paris’ finest Chefs.

Working in luxury hotels and owning restaurants has provided Emmanuel with unique opportunities and many challenges which have shaped his dynamic career, exceptional culinary talents and passion for excellence.

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Emmanuel’s journey to New Zealand is one of adoration for a country he now calls home.

“Living in New Zealand is a dream. The produce is amongst the finest in the world, and the ‘Kiwis’ are very welcoming. I am excited to introduce diners to my culinary style which blends my passion for classic techniques with New Zealand’s freshest local seafood, produce and proteins. My philosophy when it comes to cooking is to always let the ingredients and the flavours speak first in a dish. By executing the techniques I’ve learnt along the way, I then bring the ingredients to life.”

In his role as Executive Chef at Sofitel Auckland Viaduct Harbour, Emmanuel will take the helm of the kitchen at Lava Dining, Sabrage Bar, 21 Viaduct Cafe as well as in-room dining and conferencing. His wealth of knowledge when it comes to culinary expertise, creativity and impeccable attention to detail are synonymous with the refined ethos of Sofitel’s gastronomy.

“I am delighted to continue to deliver unparalleled dining experiences at Sofitel Auckland. It is inspiring to be with the talented team of this luxury hotel and I look forward to introducing diners to new, inspired culinary journeys,” concluded Emmanuel.

 

 

 

 

 

 

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