Dale Gartland began his culinary career in his home county of Shropshire, England, at the Shrewsbury College of Arts and Technology.
He devoured Marco Pierre White’s cookbook White Heat, and worked across numerous English country hotel kitchens, providing him with a an artillery of classical French techniques.
Having dined at the acclaimed Gidleigh Park (another Relais & Chateaux Grand Chef property),Dalecontacted its two-Michelin-star chef Michael Caines MBE, to enquire about vacancies within the kitchen team. Caines advised that there were no vacancies, but suggestedDalevisit anyway. The story of Dale’s culianry journey continues with an interesting twist; with chefMichael Caines asking Dale to cook for him. With a thirst for success, Dale took him a dish ofbraised fish and young vegetable, which chef Caines took to his office, closed the door and devoured. He reappeared, offering him a job.Gartlandbecame sous chef under Caines’ guidance.
After four years at Gidleigh Park, an opportunity presented itself to work for Julian and Josie Robertson at their new property in the far North of New Zealand, Kauri Cliffs. Chef Gartland has sinceexpanded his role atthe Robertson Family group of luxury lodges asGroup Head Chef, overseeing the kitchen at all three properties,The Farm at Cape Kidnappers, The Lodge atKauri Cliffs andMatakauri Lodge.
Dale has also been in demand as a Guest Chef – most recently as special guest chef aboard Silverseas Cruises.
Describe your culinary philosophy in 4 words…
Fresh, seasonal,taste, uncomplicated
What is your greatest inspiration?
Seeing guests from all parts of the world enjoying our food using the great ingredients we have locally.
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
, a truly special place. I have been once but would love to go back.
What four things would you take to a desert island?
My wife & dog of course, a set of All Clad pans, and a good knife.
139 Tepene Tablelands Road
+64 9 407 0010