MEET THE CHEF
Jonathan Rogers HEAD CHEF Matakauri Lodge, Queenstown
H
ead chef at Matakauri Lodge, Jonathan Rogers has been cooking since 1997. After an apprenticeship at Orbit Restaurant in the Auckland Sky City Sky Tower, Rogers has worked in various kitchens around the world. “The highlights definitely being The Bearfoot Bistro in Whistler, Canada and a stage at Alain Ducasses Restaurant Mix in Las Vegas,” Rogers told Hotel magazine. Skateboarding was Rogers first passion, he originally saw the food industry as a pathway to his dream career. “During my teens I worked at Pizza Hut which I really enjoyed. I decided to become a chef so that I could work nights and pursue my dream of becoming a sponsored skateboarder.” Originally from Papakura, Auckland, Rogers first studied at Manukau Polytechnic. Being an avid skateboarder and snowboarder, he moved to Queenstown in 2001 to snowboard and never left. Rogers built a reputation in Queenstown over almost 20 years, working in high-end, luxury kitchens. While at The Bay of Many Coves Resort, a luxury five-star resort hotel in the Marlborough Sounds, the executive chef at Matakauri Lodge moved back up North. “They approached me to take over at Matakauri due to my local knowledge and reputation in Queenstown.” Rogers typical day starts at around 10am when he checks on the morning chefs to see if they need help with anything and that they are on top of their prep. “We change the menus every day at the lodge,” explained Rogers. “From 11am until 3pm I’ll be prepping for dinner. Between 3pm and 4pm I write the menu for the following day and do any other admin.” The team at Matakauri Lodge break for a family meal and then Rogers briefs the staff on that night’s menu. “Our restaurant is a little bit different as we cater
mostly to in-house guests although it is open to the public. We are always trying to focus on developing dishes that showcase the finest seasonal New Zealand ingredients in an innovative fashion.” Guest satisfaction is the most rewarding aspect of Rogers’ job, that and the strong bonds that are formed between team members. With the lodge currently shut down until October Rogers is focused on rebuilding that team and getting Matakauri Lodge back up and running. In the meantime he is also excited about the release of his first cook book South. Many of the recipes in South echo the sentiment of Roger’s focus for the Matakauri Lodge menu, that of using ingredients in an innovative way. The book also emphasises what wild and foraged Central Otago produce is all about. Ingredients used in his Fiordland Venison recipe for example, such as watercress, nettles and Miner’s cress were foraged from around Queenstown. Rogers’ love for his adopted home town is reflected in his food and his hobbies, when he’s not in the kitchen he can be found skateboarding, snowboarding, hiking, and , of course, foraging. It would appear that Roger’s passion for food may have finally overtaken his passion for being a pro-skater as he continues to explore new areas of flavour creation. “Im currently working on a range of flavoured sea salts and will add to this early next year with a selection of sauces inspired by the wild flavours of Central Otago.” l For more information about Matakauri Lodge visit www.robertsonlodges.com/the-lodges/matakauri
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