Meet the kitchen team
At Kitchen & Menu, our chefs are the heart of the restaurant. They bring together seasonal New Zealand produce, contemporary technique, and a deep respect for Christchurch's dining culture.
Culinary Philosophy
We build our menu around what grows best in Canterbury and the wider South Island. From spring lamb to autumn stone fruit, each season brings new inspiration.
"The best dish is the one that tastes like the place it came from."
Our chefs use modern techniques to enhance, not mask, the natural flavours of the ingredients. Simplicity and precision guide every plate.
Every chef contributes ideas, and the final menu is a true team effort. This collaborative spirit extends to the dining room, where the kitchen and service staff work seamlessly together.
Head Chef
Emily Carter brings over fifteen years of experience in New Zealand's top kitchens. After honing her skills in Wellington and Auckland, she moved to Christchurch to lead Kitchen & Menu with a focus on South Island produce.
Emily's cooking is defined by bright, clean flavours and a deep respect for the ingredient. She often draws inspiration from the coastal landscape of the South Island, incorporating seaweed, shellfish, and native herbs.
"Respect the ingredient, and the plate will speak for itself."
Sous Chef
Liam Thompson is the sous chef who keeps the kitchen running smoothly. With a background in high-volume restaurants, he brings efficiency and creativity to every service.
Liam is drawn to the primal flavours of wood-fired cooking. He oversees the restaurant's charcoal grill and smoker, creating dishes that celebrate Canterbury's lamb and beef.
Pastry Chef
Sophie Bennett leads the pastry section with a focus on seasonal fruits and refined techniques. Her desserts are known for their balance of sweetness, acidity, and texture.
Sophie's desserts highlight the best of Canterbury's fruit-growing region. From cherries in summer to quince in autumn, her creations change with the harvest.
"Dessert should feel like the best moment of the meal."
The Open Kitchen
Our open kitchen is designed as a stage where guests can watch the chefs at work. The pass is a focal point, with ceramic surfaces and warm lighting that highlight the action.
Every dish passes through the chef's pass, where final touches are added and quality is checked. This moment of precision is a hallmark of our kitchen.
Seasonal Collaboration
We maintain close relationships with Canterbury farmers, fishers, and foragers. These partnerships ensure the freshest ingredients and support the local economy.
The menu changes at least four times a year, with special dishes appearing more frequently. Chefs meet weekly to discuss what's at its peak and how to feature it.
The chefs often join guests at the chef's table to discuss the menu and share stories behind the dishes. This personal connection is central to the Kitchen & Menu experience.
The Evening Connection
After your meal, the evening continues in our real, physical casino. Located within the same venue, it offers poker, roulette, and blackjack tables where adult guests play face-to-face.
Our chefs often recommend dishes that pair well with a later visit to the casino. The transition from dining to evening entertainment is seamless, offering a full night out in Christchurch.
Join Our Team
If you're passionate about seasonal cooking and want to work in a collaborative, creative kitchen, we'd love to hear from you. Send your CV and a short note to our team.
