Chef Darrell van der Sluys at Fiddlesticks Restaurant & Bar creates classical cuisine with a modern twist.

"My career started in Christchurch at the Millennium hotel, then off to Scotland to Gleneagles, The Stamford Hotel Auckland then seven years of alternating northern hemisphere and New Zealand summers. Now I’m approaching 12 years for the Maestro hospitality group.”

Three key ingredients to a tasty dish? Fresh seasonal produce, seasoning and flair.

What is your favourite guilty pleasure? Chocolate every day and red wine.

What is an interesting trend you’re seeing in food? More plant based, local and fermented.

Who are your culinary heroes? The Roux brothers and Thomas Keller.

Is there a particular book that has inspired you in your life or career? The French Laundry Cookbook by Thomas Keller.

What’s one thing people probably don’t know about you? I ride horses most days.

RECIPE: Learn to make Chef Darrell's Chocolate Mousse

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