A chat with Marc Soper exec chef Wharekauhau Counry Lodge - Shared Kitchen

ByJulie Biuso 27 January 201531 August 2023 0 Comments Lamb rump & shank ballotine, honey glazed kumara, buttered baby vegetables, olive grape, toasted hazelnuts, wild mint & vanilla jus 2015 Beef and Lamb Ambassador

Wharekauhau Country Lodge, Wairarapa

http://www.wharekauhau.co.nz

Marc Soper has had a stellar career working his way around New Zealand in hotels, restaurants, cafes and catering establishments, rising to Chef of the Nation in 2005, then furthering his career overseas at acclaimed Californian restaurants, Restaurant Gary Danko in San Francisco and the French Laundry in Napa Valley. Here he chats with Julie Biuso about the announcement of his 2015 Beef and Lamb Ambassadorship.

Mark Soper (MS) “Yeah. Hi. I’m from Marlborough originally but I’ve done lots of travelling with my career. Just before coming to Wharekauhau Country Lodge I was at the Wellesley Boutique Hotel (Wellesley Club) in Wellington for 3 years, until we had all those earthquakes. The s...