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plancha scampi, carotene, cashew, butter
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Des Harris is widely regarded as one of New Zealand’s most prominent and personable chefs.  Des has led some of the finest kitchens in the country over a 25 year career, gaining countless accolades from restaurant critics and media alike.  


Originally from Wellington, Des spent his formative years leading the kitchen at Logan Brown Restaurant under Chef Al Brown. 


With a move to the Martinborough Hotel, Des led the restaurant to win the best Regional Restaurant category in the Cuisine awards within his first year.


Des went on to be Clooney Restaurant’s Executive Chef for almost 9 years. Amongst many achievements, his career highlight is being awarded ‘Chef of the Year’ and leading the restaurant to a 3 Hat standard in the inaugural edition of the Good Food Guide. 


Working as a consultant Des opened Augustus Bistro which was regarded as one of the best new restaurants of its year. Following this Des led the opening of The Hunting Lodge Winery culinary operation and over the next 3 years stayed on as consultant executive chef.


Des joined Tantalus Estate in November 2020, launching their Saturday evening Trust the Chef Dinners where he continues to share his passions and insights into New Zealand dining and cuisine. 


In 2021 Des has expanded his offerings to bring great food to people’s homes. His aim is to create a personal experience, one which his clients can truly relax.

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