Loves all styles!
From classic to modern.
Focus on letting the flavours speak for themselves.
John Campbell trained in New Zealand before travelling to Sydney and through Asia, surfing whenever there were waves. He landed in London and worked in restaurants and hotels while gaining a certificate in Advanced Cookery at Westminster Catering College.
Back in New Zealand, John opened ‘The Penguin’ and a number of other restaurants followed. He has since held a variety of senior chef roles in Auckland and Wellington and was executive chef for the America’s Cup in 2000.
John’s cookbook Fast Fish, Fancy Fish was published in 1993. He now owns and operates Squid, a petite catering company, and enjoys the flexibility of his cooking and teaching.