Chef Profile

Andrew Saxon(Chef)

With a well-travelled background and a passion for locally grown produce, Andrew Saxon has been appointed Head Chef at Terroir Restaurant, Craggy Range. Andrew returns to New Zealand after spending the previous 17 years abroad working as Head Chef in a number of iconic restaurants in London and Australia.

In his early years as an emerging chef, Andrew spent time at Vinnies Restaurant under the guidance of David Griffiths before taking over as Head Chef at the acclaimed `Paramount`. Andrew then decided to cross the Tasman to explore the Sydney restaurant scene stepping into the Head Chef role at the well-regarded Le Levandou. Not ready to stop there, Andrew then took his culinary skills to London where he continued to expand his repertoire. It was Andrew`s return to Sydney that offered a highly rewarding venture in his career, opening Osetra Restaurant in Surry Hills, a nod to his New Zealand heritage. Andrew, alongside wife Alice, owned and operated the restaurant for 5 years picking up a number of accolades and reviews.

Seafood hot & grill dishes75
Seafood light dishes61
Drinks & beverages54
Desserts & bakery45