The Rees nabs culinary Olympian

Chef Corey Hume takes over as Executive Chef

Chef Corey Hume
Chef Corey Hume

The Rees Hotel Queenstown has appointed culinary Olympian and top 20 best young chef in the world, Corey Hume as Executive Chef.

Chef Hume, a former member of the New Zealand National Culinary Olympic team has a “blue sky vision” for the hotel’s international award winning restaurant, True South Dining Room.

Mark Rose, Chief Executive of The Rees, believes it’s a real coup to have attracted such a phenomenal chef to be steward of True South in its next chapter.

“Corey is world-class – both in his creative calibre and kind-heartedness given his service record mentoring chefs and raising funds for important community causes. We’re all hugely excited to welcome him aboard to our team,” Rose says.

Cantabrian Hume wants to create an experience for both locals and overseas guests alike that is truly definitive of “True South” – a restaurant with a burgeoning trophy cabinet of its own that’s situated overlooking the Remarkables mountain range on the shores of Lake Wakatipu.

Style-wise he’s passionate about staying seasonal, using only the finest ingredients, yet likes to have fun by creating surprises, confessing to “love of a bit of theatre” in his approach.

Hume’s CV is impeccable just like his professional technique with a multi-page roll-call noting national and international distinctions, excellence awards, world chef affiliations, a global scholarship to the US, a guest chef secondment in Japan, a Board membership to Bocuse d’Or New Zealand, a national culinary Coach role and a clutch of bronze, silver and gold medals.

Inspired by his foodie grandparents – fondly remembering “the fresh biscuits and baking”, Hume was hooked from the tender age of 16 to be a chef and trained at Christchurch Polytechnic in the late nineties.

“I believe in honesty and authenticity – with a twist,” he says describing his signature style.

A memorable meal for him is full of flavour, follows the seasons, has a thoughtfulness in composition yet stays humble. He’s driven to “create and share that passion with his team first and foremost as well as interacting with guests at the table”.

Hume also has a good perspective on sustainability both from an environmental and ethical viewpoint.
“There are real opportunities for us to be more proactive and efficient with solutions – there’s nothing that can’t be used in some way, that’s where the creativity comes in,” he says crediting his previous stint at opening Six Senses in Oman for his environmental ethos.

His last tenure as Executive Chef was at Blanket Bay Lodge for eight years.

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