Wednesday, September 4, 2013

The Sugar Club


  • o    Introducing Head Chef Neil Brazier:
    Cooking is part of me; it’s a passion and a very extreme one at that!
    I am a Michelin experienced Chef with 16 years industry experience and there is still nothing I would rather do. I have had the good fortune to travel the world, cooking and sampling a huge variety of foods. Along the way I have cooked for a few internationally famous and well known guests.

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    Introducing Head Chef Neil Brazier: Cooking is part of me; it’s a passion and a very extreme one at that! I am a Michelin experienced Chef with 16 years industry experience and there is still nothing I would rather do. I have had the good fortune to travel the world, cooking and sampling a huge variety of foods. Along the way I have cooked for a few internationally famous and well known guests. I have over 10 years experience in New Zealand kitchens and highlights include working alongside Paul Jobin to set up ‘The Lodge’ at Kauri Cliffs. I then returned to England specifically to further my experience in Michelin star cooking before settling back here in Northland, taking up the position of Head Chef at Kauri Cliffs. It was during my four year stint at The Lodge that we won the title of the 6th best lodge in the world. On the strength of that success I bought The Landing Restaurant which I rebranded to Pear Tree Restaurant and Bar, winning numerous awards. As a Chef/Restaurant Owner I have been involved in many demonstrations and events. I have a passion for producing only the freshest, most interesting and best tasting food and look forward to showcasing this on the menu at The Sugar Club.
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