Marc is Executive chef at Wharekauhau Country Lodge located in Palliser Bay in Featherston, Wairarapa, he is also Conseiller Culinaire for La Chaîne des Rôtisseurs. He has a wealth of experience in foodservice including past positions as Executive Chef at The Wellesley Boutique Hotel, Executive chef for Compass group.
Marc is well known for his culinary competition achievements, including Wellington Chef of the Capital 2015, 2011 and NZ chef of the year 2005, member of the NZ culinary team 2005/2006. Most recently he won the National Vegetarian Dish Challenge competition 2015, for the second time round with a lunch category dish.
"While competing still remains a big part of my career, my focus has moved to the future development of younger chefs."
What is your view and experiences on how plant based eating and dietary requirements are influencing the Hospitality industry?
There is some really tasty vegetarian menus out there now, far from the risotto or stuffed pepper you may have found several years ago. I think there is more awareness on the plant based diets and there are more products on the market to assist with creating menus which have dishes with variety and texture. I come across a large number of dietary requests from, gluten free, dairy free, onion, acid and sugar free diets. As a chef it's important to know how to work with all these types of diet request to keep your customers happy and returning.
In your opinion, what global food trends will influence NZ foodservice moving forward?
Based on what I have seen over the past 9 months with European and American guests dining, the raw food diets are going to become more and more in demand. They are already here but I think it's going to be in more demand.
In your view, what are the main reasons for the growth in plant based eating?
Costs of meat products is a big factor. It's cheaper and more convenient to eat a plant based diet. Also there is more exposure to
obesity and health problems now, people are more aware of what they should be eating. Nuts and seeds are more prominent on breakfast
menus with organic wheats and fresh vegetable juices rather than just fruit juice which has more sugar.
Do you see a place in the market for meat alternatives within foodservice?
Absolutely. Tofu for example is now being used in many ways, Rather than just putting in a broth or crumbing it, marinating it, making desserts with it etc.
Veganism is very popular and not just food service will be requesting it but also retail.
