Casey McDonald appointed as Head Chef for Terroir at Craggy Range.
Michelin star chef, Casey McDonald joins Craggy Range today as the new Head Chef of Terroir at Craggy Range.
Casey takes up this appointment, having returned home to New Zealand with his young family after 10 years abroad,
bringing his extensive experience from working at a number of Michelin starred restaurants in London and San Francisco
and more recently hatted restaurants in Melbourne.
Casey worked for Andrew McConnell in Melbourne as Group Head Chef encompassing six ‘hatted’ venues including Cumulus Inc, Cutler & Co, Supernormal and Meat Smith Butchery. Previous to this he worked at two Michelin Star, The Square Restaurant London, Gary Danko in San Francisco and with Wellingtons own, Rex Morgan.
Casey brings a wealth of passion for locally sourced products and has already spent time visiting local farms,
creameries and suppliers, prior to his start date, to source the best produce which will be used in his brand new menu,
launching on Wednesday the 13th September.
Craggy Range has been working for the past two months with acclaimed New Zealand chef, Josh Emett, and designer Paul
Izzard to develop and enhance the customer experience at both the Craggy Range Cellar Door and Terroir Restaurant. Both
will stay on as strategic advisors during further development at the Giants Winery site during the next 18 months.
Craggy Range CEO, Michael Wilding, is elated with Casey’s appointment “We are on a journey to create a world class
dining destination, which celebrates the best of Hawkes Bay. We are so blessed with the quality of produce and wine that
this province produces and Casey will be showcasing the best of our region in his new menu.”
“We have been working closely with Josh and Paul to develop a strategy for the evolution of Terroir Restaurant and look
forward to having Casey take on this new project, and making it his own, creating an experience for guests like no
other”, Michael said.
Terroir will be undergoing a full renovation and refit over the 2018 winter period. The Restaurant was recently named
within the Cuisine top 100 restaurants in New Zealand.
ENDS