Bernadette Kean is a qualifed chef who
has specialized in pastry. Bernadette has worked with some of New Zealands best chefs in luxurious locations,
including the multi-award winning Blanket Bay Luxury Lodge in Glenorchy, The Spire Luxury
Hotel in Queenstown and Millbrook Country Club in Arrowtown. She also has international experience from working at the
Hamilton Island Resort, Queensland, Australia.
In 2006 Bernadette was awarded generous scholarships from the Hospitality Standards Institute (HSI) and The
Community Trust of Southland which took her to Melbourne to study at Savour Chocolate and Patisserie, which enabled
her to enhance her chocolate and patisserie skills.
Bernadette's passion for food has been recognised by her peers, winning numerous culinary awards at both a regional
and national level, including:
- 2002 Junior Chef of the Region
- 2004 Junior Chef of the Region
She has competed successfully in a number of competitions at local, regional and national
Her commitment to excellence in product presentation and customer service has gained her many
accolades from her clients, resulting in most of her work coming from word-of-mouth recommendations.