Vaughan Mabee’s departure from Amisfield comes as he seeks to spend more time with family and explore overseas opportunities. After nearly 15 years at the helm, his exit marks a significant change for the Queenstown restaurant, known for its commitment to New Zealand cuisine.
Mabee, who was named the 44th best chef in the world in 2023, has been a pivotal figure at Amisfield. His tenure included numerous accolades, and he played a crucial role in shaping the restaurant’s identity. Staff were informed of his resignation through text and email, a decision that surprised many.
Key facts about Vaughan Mabee:
- Mabee has worked with renowned chefs such as Martin Berasategui in Spain and Rene Redzepi at Noma in Denmark.
- He has been a chef for 31 years and has gained experience globally.
- Amisfield has consistently been named Cuisine’s restaurant of the year.
- The restaurant offers a multi-course lunch tasting menu priced at $395 and dinner options at $595.
- Since 2019, Amisfield has maintained an impressive score of 19.5 out of 20 in reviews.
Simon Toneycliffe, a key figure in the restaurant’s operations, stated, “The team is everything,” reflecting the collaborative spirit that Mabee fostered. As he prepares for this new chapter, Sung Peng will continue to lead the kitchen at Amisfield while Aaron Jacobson steps in as head chef next Wednesday.
Observers are eager to see how this transition will impact Amisfield’s reputation. The restaurant currently ranks third in Food & Wine magazine’s Global Tastemakers Awards—a testament to its excellence under Mabee’s leadership. With his departure, many wonder if the establishment can maintain its high standards without him.
