Debbie Crompton appointed as Executive Chef
Sep 5, 2011
Debbie is a veteran of a star-studded career that has taken her around the world, her new menu for Blanket Bay will be eagerly awaited.
Joining her at Blanket Bay is new Sous Chef Greg Piner who hails from the renowned Pier 24 at St Clair Beach Resort in Dunedin where he worked alongside one of New Zealand’s most formidable chefs Michael Coughlin. We are absolutely delighted to welcome Ms Crompton and Mr Piner to the Blanket Bay culinary team Both Debbie and Greg and have extremely diverse backgrounds in training, teaching and cooking experiences. They were chosen together because their styles will perfectly complement each other and produce some truly delicious menu creations.
Ms Crompton previously held similar positions at five-star Millbrook Resort and The Spire Queenstown and has taught aspiring cookery students at Cromwell’s Otago Polytechnic. Her career has instilled a passion for learning, teaching, different food styles and a strong culinary drive to use local ingredients. In 2009 she appeared on SKY’s Food TV as a guest chef on cooking show Mercurio’s Menu.
Debbie says 'I am thrilled to be working at Blanket Bay and am looking forward to the Autumn season with the Chefs. Blanket Bay gives me a great environment for resources, enabling us to produce exciting seasonal dishes each night. The team, the fantastic kitchen equipment and the first class ingredients make it an inspirational environment, it's a dream position to have and I am very much looking forward to the future.
In particular for the Autumn season I'm already ordering in new season South Island hazelnuts and walnuts, and world class extra virgin olive oil from Central Otago. Quality local produce is important - Blanket Bay's discerning guests will get a real taste of the Southern Lakes and Central Otago, I like to support the smaller businesses with integrity and belief in their product, and I will be regularly showcasing ingredients from boutique cheeseries, saffron growers and Fiordland venison, for a real taste of the region. Along with my talented chef team it's going to be exciting times ahead!'
Rhys Barrington also takes up the position of Junior Chef, having been relocated from a hotel closed by the Christchurch earthquake.
Daniel Reynolds, the current Commis Chef of New Zealand, and Kate Florence complete the makeup of this formidable brigade.
Blanket Bay will always be indebted to all our previous chefs including Jason Dell who is on assignment in Singapore, Mark Sycamore who is now the Executive Chef at De Bretts Hotel in Auckland, Steve Best who has returned to Christchurch and award winning Joseph Clark, who began working at the resort aged 16, has left to take his skills travelling around the world.