Marco Edwardes

Dynamic culinary professional dedicated to upholding the highest standards and consistently delivering exceptional results. Extensive experience in kitchen management demonstrates a strong ability to cultivate a collaborative and efficient team environment. Renowned for adaptability and reliability, with a robust emphasis on culinary creativity and effective leadership. Committed to driving excellence in all aspects of food preparation and service, ensuring memorable dining experiences for all guests.

• 1998 Kuechenmeister - Chef de Cuisine
• 2008 Certificate Adult Teaching & Learning
• 2010 HSI Registered Workplace Assessor
• 2014 HSI Manager’s Certificate/LCQ
• 2016 Bob Campbell’s - Wine Certificate Course
• 2019 Medic First Aid - Workplace, Comprehensive First Aid & CPR

• Marco’s career as a Chef began in his homeland of northern Bavaria in Germany at a Michelin starred restaurant and he’s set the bar high for himself ever since.
• After many years of training, working and travelling, New Zealand claimed his heart. Firstly, via his love for his kiwi wife, but also via the quality of locally sourced ingredients on offer.
• Marco was Head Chef at the renown Pegasus Bay Winery in Waipara, planting his roots firmly in New Zealand wine tourism. He went on to helm the famed kitchen at Te Whau Restaurant and Vineyard on Waiheke Island. His ten-year tenure brimmed with awards and accolades, including Cuisine Good Food Guide Top 100, Best Rural/ Destination Restaurant in the Annual Metro Magazine’s Top 50 Awards many times over.
• Marco’s cooking style is contemporary New Zealand cuisine with a classical European base. He combines fresh, local quality ingredients to produce flavour and simplicity - perfect for his other love - teaching people to cook. He shares his passion for Seafood regularly at the Auckland Seafood School. He’s hands-on with community-based fundraising events and inspires children at Te Huruhi Primary School through the Garden to Table program were they grow fruit and vegetables, prepare and cook healthy food.
• Marco developed recipes as guest chef for the popular ‘My Food Bag’ and is a co-author of ‘The Complete New Zealand Seafood Cookbook’ co-published by Penguin and the Auckland Seafood School.
• Recently, Marco helmed the kitchen in Alibi Brewers Lounge, a classy speakeasy for the discerning beer and cocktail crowd. It’s also the home of Tantalus Estate Restaurant and Vineyard in the beautiful vine-laden Onetangi Valley on Waiheke Island.