Culinary Director at Hilton Auckland, and multi award winning New Zealand Chef, Des Harris is at the helm of our iconic harbour-side FISH restaurant.
Making his mark in the kitchen at Wellington’s Logan Brown with Al Brown and Steve Logan, in 2006, Des moved to Auckland to head up the Head Chef role at Clooney, and more recently The Hunting Lodge and Tantalus Estate. With his experience and multiple award wins, Des Harris now brings his extensive culinary refinement to Hilton Auckland, introducing his inventive dining style to the seaside FISH Restaurant.
Des has a grand vision for Hilton Auckland, and FISH Restaurant, partnering with local farmers, growers and suppliers, there is a continued focus on locally sourced and seasonal produce along with ethically caught seafood.
Josh comes to Hilton Auckland with a breadth of experience, working in kitchens and hotels all around the world. Being right on the waterfront, the opportunity to learn more about the New Zealand sea life New Zealand and the chance to work alongside Des, inspired Josh to move to Auckland and push the hotel offerings to the next level.
After completing his cooking apprenticeship in Brisbane, inspired by his kiwi parents love for food, Josh worked in various kitchens in London, learning about and tasting dishes with unique favour profiles he hadn’t experienced before. After 3 years in Europe, Josh moved back to Australia working in several luxury hotel properties in Sydney before moving to Fiji and Japan and leading kitchens in renowned hotels.
Josh’s ambition is to mentor and lead the next generation of chefs at FISH and Hilton Auckland, and help the chefs of tomorrow realise their potential through honest, ethical, tasty food that our guests will come again and again to enjoy.
Leading our Front of House team is our passionate and personable Restaurant Manager Cedric who’s French flair and love for fine dining has seen him work in a 3 Michelin star restaurant in the French Alps, and luxury hotels in Paris, the Caribbean, Bangkok, and Auckland.
Growing up in France where food was a part of his culture and education, Cedric developed a true passion for food, a love for fine wine and an understanding on how wine can perfectly accompany a dish or meal.
When asked what he loves most about FISH, aside from the view (for obvious reasons) it’s collaborating with a team of incredible chefs, the quality and techniques of the dishes on offer and being able to work with an extensive list of New Zealand and International wines, with unique varietals which he encourages everyone to give a try.