CREATIVITY COSTS NOTHING
About
In 1995 I began my career at the well known Christchurch restaurant Saggio Di Vino. Over the next four and a half years I progressed through the kitchen ranks to the position of Sous Chef.
My next role was Executive Chef at the boutique hotel, The Charlotte Jane, this is where I learnt at a young age to run and control a kitchen operating in the genre of fine dining. During my time at the Charlotte Jane its restaurant, Alexander Lawrence, won several awards.
In 2002 I had the opportunity to work for internationally acclaimed Chef Dietmar Sawyere, in his signature restaurant Level 41 in Sydney. I spent the next three years working under the experienced hand of Chef Sawyere gaining the position of Sous Chef. During my time at level 41 i had the opportunity to worked along side Thierry Marx of Cordeillan-Bages.
In 2005 i found myself in london working for Gordon Ramsay's world renowned restaurant, Restaurant Gordon Ramsay.
2006 saw me leave Gordon to work as a sous chef at Marco Pierre Whites Michelin star restaurant "the Picasso Room" in Soho. During my time in London I also spent a period in Jason Atherton’s Michelin star restaurant, Maze.
In 2008 I returned home to New Zealand, taking up the position of Chef de Cuisine at The George’s award winning signature restaurant, Pescatore.
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Pescatore
With its long-standing reputation, and panoramic views over Hagley Park, Pescatore continues to earn its position as one of New Zealand’s best contemporary dining experiences.
Pescatore offers an exciting new dining concept, enhanced by its stunning new interior, which is sure to turn heads and rejuvenate guests’ longstanding love affair with this iconic Christchurch restaurant.
The space is luxurious and modern, offering a minimalist approach to formal dining that is thoughtfully comfortable and uncluttered. For the very best in intimate dining.
Chef de Cuisine, Reon Hobson creates unique conceptual cuisine
Chaîne des Rôtisseurs
