QT Hotels & Resorts is upping the ante with the announcement of a new executive chef for Bazaar.
Shane Avant’s knives are sharpened and the hype in the Bazaar kitchen has reached fever pitch with his new team excited to work under the chef known for his bold flavour combinations and adventurous food palate.
QT Queenstown’s general manager, Vince Santoro said: “Taste buds will be scandalised by Shane and his teams upcoming creations and we can’t wait to see what food creations they dream up next. I believe Shane’s personality, stories from abroad and vast cooking knowledge will add to our guests dining experience in the hustle and bustle of the interactive, locally sourced marketplace that is Bazaar.
“Shane is a well-rounded chef with a broad repertoire which will suit Bazaar. He will bring edge while respecting the classics and catering for all taste buds.”
A born and bred kiwi, Shane left New Zealand 17 years ago on a culinary journey to some of the world’s most exotic locations. He has returned with his wife to give their two children a Kiwi upbringing.
Cutting his culinary teeth at some of New Zealand’s most iconic restaurants, Shane began as Commis Chef at Christchurch landmark restaurant, Le Bon Bolli, in 1996. Building up his culinary experience, Shane left Kiwi shores for Sydney’s award-winning GPO Grand fine dining restaurant.
More recently, Shane was executive chef at 5-star Cocoa Island by COMO in the rich-lister preferred destination, the Maldives. He was executive chef at the 5-star Fiji Beach Resort & Spa (managed by the Hilton). Shane also worked as chef de Partie at the exclusive Sails Restaurant in the Whitsundays, Australia.
Shane was executive chef at 5-star Vomo Island Resort in Fiji, and Consultant Chef for Paradise Cove Resort, Blue Lagoon Beach Resort, Octopus Resort and Oasis Palms Hotel also in Fiji. His time as a consultant included negotiating and arranging importing goods from New Zealand.