Profile

Chef Dean Sanders attained his diploma in Hotel management in the UK, and subsequently trained through the ranks of Forte Hotels. He then spent 2 years in a boutique hotel high up in the picturesque Italian Alps, learning the culinary delights of Northern Italy, Switzerland and France.

He then travelled extensively. Working as a chef on the private sailing yachts in the Caribbean, then on to resorts in Hawaii, Australia and Florida.

Back home in the UK, he was Executive Chef of large hotels and conference venues, before being invited to run the kitchens of Rydges Hotel in Christchurch NZ.