Executive Chef Michael McMeeken of Falcon Brae Villa is a humble chef with a notable career.
Born and bred in Southland, New Zealand, Executive Chef Michael McMeeken honed his culinary skills in some of the world’s most highly regarded restaurants and he has worked under some of the world’s leading culinary authorities. These include chefs Thomas Keller of Per Se, Daniel Boulud in Café Boulud, Palm Beach, and also in Marcus (formerly known as Petrus) in the famed Berkeley Hotel in London, England, under Marcus Wareing and Gordon Ramsay.
Michael has found his place at Falcon Brae Villa. He heads up a small, talented team to provide a unique culinary experience. His approach to food consists of multiple layers. ‘We use the best quality, local, sustainable produce, including our on-site gardens, fruit and nut trees, and beehives, as well as sourcing ingredients from the surrounding native and pine forests, and the Motueka River right on our doorstep. Pair this with each dish, telling a story of a memorable experience or inspiration, plus unpretentious cookery, and you’re in for a treat.’
