Celebrity chef Vaughan Mabee says he has quit world-famous Amisfield restaurant for family and ‘overseas opportunities’
Vaughan Mabee told the Herald he wants to spend more time with his young family. Photo / Supplied
World-renowned Kiwi celebrity chef Vaughan Mabee has resigned from the Queenstown restaurant he took to global acclaim, saying he wants to spend more time with his family, and pursue “several overseas opportunities”.
A source told the Herald that Amisfield staff were notified by text and email on Thursday about Mabee’s departure – and some were told face-to-face.
In a statement to the Herald, Mabee said his departure was planned.
“I resigned my role as executive chef at Amisfield early this year in order to be able to spend more time with my young family while also pursuing several overseas opportunities.”
Mabee’s gastronomic creations last year took Amisfield Restaurant to a third-place finish in Food & Wine’s Global Tastemasters Awards.
The prestigious awards mine the expertise of more than 400 travel experts, chefs, food and wine writers and other hospitality industry specialists from around the world to nominate their most notable culinary experiences.
The awards state only the “most extraordinary” restaurants feature in the international category.
At the time Mabee – who has also starred as a judge on reality TV cooking show MasterChef New Zealand, as well as co-hosting Taste of Art – said the reaction had been “nothing short of awesome”.
Two years earlier, he was named among the world’s top 100 chefs by The Best Chef Guide.
An email was sent out to staff members yesterday, which stated: “After almost 15 years with Amisfield, Vaughan Mabee has resigned and is moving on from the business”.
In an email to the Herald today, Amisfield chief executive Simon Toneycliffe confirmed the departure.
“Amisfield can confirm that Vaughan Mabee is no longer employed by the business, having resigned in February 2026,” he wrote.
“Amisfield does not comment on the private affairs of its current or former staff in order to protect their privacy.”
Mabee’s biography was still on Amisfield’s website this month but disappeared – along with photos of Mabee - on Thursday.
The earlier email from management to Amisfield staff said Sun Peng – known as “Chef Peng” - “will continue to lead the kitchen”.
“His leadership ensures continuity in our food philosophy while maintaining the standards, discipline, and creativity that underpin our position as an industry leader.
“We have full confidence in Chef Peng and the entire kitchen team to maintain our standards of excellence.”
The email also confirmed a new restaurant manager was being appointed.
Aaron Jacobson would take charge from May 6, having previously worked for Michelin-rated restaurants in America and Asia.
“He will play an important role in supporting the team, refining operational structures, and strengthening the systems that work.
“Aaron and Chef Peng will work closely to align our kitchen and front-of-house operations as we continue to evolve the Amisfield experience.”
The dinner tasting menu at Amisfield is $595 per person.
Mabee told the Herald Amisfield’s kitchen was now in the “very capable hands” of Peng, who had been his head chef for the past four years.
“Chef Peng has my full support and I have no doubt he will continue to grow the restaurant’s internationally acclaimed reputation for delivering an innovative and best expression of NZ’s finest cuisine.”
Given the global acclaim that Mabee and Amisfield have received, the venue is considered one of the leading contenders for New Zealand’s first Michelin stars, due to be announced next month.
Tourism New Zealand confirmed last November it was spending $6.3 million to bring the Michelin Guide – the world’s most famous restaurant ranking system – to Auckland, Wellington, Christchurch and Queenstown.
On the morning of that announcement, Mabee told the Herald that over his 15 years with the restaurant, he’d set out to tell a “unique story of Aotearoa through wine and food” – but he was also working towards personal goals.
“ ... To be able to buy a house, have a beautiful family, keep this family sustainable – because being a chef is not exactly the easiest thing in the world.
“It was very hard for me at first, but I guess I’ve kind of developed my own unique style which seems to be watched right now, from every corner of the earth.”
Amisfield’s combination of the tastes from both its kitchen and vineyard has seen it become not just one of New Zealand’s, but one of the world’s keenly sought-after fine dining destinations.
Its specialities include highlighting the region’s seasonal produce on multi-course menus.
Amisfield’s website says its offerings celebrate “the craftsmanship of a select group of fishermen, hunters, gatherers, and farmers”.
“We bring their offerings together to capture the essence of Central Otago, transforming raw ingredients into culinary fine art,” the website states.
“Each partner is chosen not only for their exceptional quality but also for their dedication to sustainability and ethical farming practices, reflecting our commitment to the land and its people.
“Dining at Amisfield is an exploration of place and flavour, embarking on the full Amisfield tasting experience. Each dish is crafted to evoke the unique character of Central Otago, from alpine peaks to ocean depths, weaving together the stories of our land and its produce.”
The venue has also played host to royalty, with Prince William and Catherine, the Princess of Wales, famously having a vineyard tour and tasting some of Amisfield’s wines in 2014.
When Amisfield received third spot in the Top 15 International Restaurants category in Food & Wine’s Global Tastemasters Awards, Mabee told the Herald he was “truly honoured and very proud”.
“Quite honestly, it’s still sinking in,” he said.
“This was totally unexpected and came out of nowhere. I’ve been head down, we’ve all been working so hard in the kitchen ... and working flat out.”
Judging notes from the awards praised Amisfield for being “a beacon for wine enthusiasts worldwide who seek an unparalleled dining experience”.
“What sets Amisfield apart is not just its stunning location or award-winning sips but also its otherworldly, refined tasting menu that showcases the region’s seasonal, hyperlocal ingredients”.
Neil Reid is a Napier-based senior reporter who covers general news, features and sport. He joined the Herald in 2014 and has 34 years of newsroom experience.
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