Brian Campbell has won acclaim as Pastry chef for some of Aucklands most pretigious restaurants such as Bracu, The French Cafe and now at the revamped Kermadec restaurant with Peter Thornley for his avant garde desserts as well as the more retro brasserie styled desserts.
Being trained in the UK in some of the best country house hotels rated by Relais and Chateaux, such as Lucknam Park(1 michelin star), The Bath Priory(1 michelin star), St Martins on the Isle(1 michelin Star) Fawsley hall(3AA Rossettes), The New Angel(1 michelin star)trained at One Devonshire Gardens, Malmaison hotel and a short spell at the Square(2 michelin star) as well as the Auckland venues, and many stages at 3 michelin star properties has provided Brian a good understanding of how the Pastry operations over wide selection of venues such as hotels, bistro's, brasseries and fine dining operations should operate.
Of the many aspects of Pastry in the kitchen Brian can assist in Menu Implentation(recipe, costing) for all services from breakfast through to dinner, product availability, Kitchen Design(choice of equipment, cost and availability), Recruitment, Training and organisation of the pastry section. Recipe creation from small cafe to Restaurants, Brasseries, Bistros and Banqueting work
To update his knowledge Brian spends 1 month a year travelling, working and eating in the best restaurants from the best tapas bar to the highest end Gastronomic venue. So you can be sure of informed, modern and well executed work.
Recent Comments