The Rees Hotel Queenstown is delighted to announce the appointment of culinary Olympian and top 20 best young chef[1] 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, taking up his appointment this week.
Mark Rose, chef 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.
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