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Team Highlights | Head Chef, Adrian Walker
– About

At Poronui Lodge, Head Chef Adrian Walker and his dedicated team are committed to delivering an exceptional culinary experience that caters to every taste preference.

Chef Walker’s upbringing was in the heart of Southland, a sheep farm located in Hokonui Hills – which he finds very similar to the Poronui Estate. He grew up hunting rabbits, duck shooting, and fishing for trout in local streams and rivers. Adrian was exposed to produce like beef and sheep from the farm, as well as Bluff oysters, whitebait, and Fiordland crayfish. His childhood experiences have certainly influenced his passion for fine dining and his commitment to using the freshest ingredients.

Head Chef, Adrian Walker cooking venison kebab

With more than two decades of experience, Chef Adrian has built a solid reputation in Australia, the Islands, and every corner of New Zealand. During his time in Auckland, Adrian served as the Executive Chef of the 350-room Crowne Plaza Hotel for 6 years. He had some incredible experiences during this time, including the opportunity to cater to all the international Rugby teams that visited New Zealand for the 2011 World Cup. Additionally, Adrian took great pride in mentoring young rugby players from the Auckland Blues team; teaching them how to plan, shop, and cook healthy and nutritious meals at home.

His extensive resume highlights include a fine dining establishment in Melbourne, South Island’s largest catering company, the Christchurch Convention Centre; as well as top-tier venues such as Millbrook Resort in Queenstown, and Hilton Lake Taupo.

He is now back at Poronui Lodge, eager to please the most discerning diners.

Head Chef, Adrian Walker and his team Head Chef, Adrian Walker preparing meals for poronui lodge Head Chef, Adrian Walker cooking for the Poronui Lodge



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