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The Braun Supremacy

Cutting his teeth with an apprenticeship at the legendary Park Royal Hotel, Continental’s head of cuisine Marcus Braun would go on to become one of the country’s finest pastry chefs, author of chocolate-based cookbook The Chocolate Architect, and creator of Mona Vale’s legendary high teas before taking over the culinary reins at the iconic catering and venue management company.

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Marcus’ extensive gastronomic pedigree spans more than two decades working in leading hotels, convention centres, and premium bakeries, as well as owning his own business, the Sugar Shack Bakehouse, while also successfully competing in and judging international and national culinary competitions. With numerous accolades and gold medals under his chef’s jacket, Marcus is also a fan of giving back, passing on his genius by mentoring young talent at the ARA Institute of Canterbury.

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He has led numerous teams to success in competitions including Nestle Toque d’Or, TransTasman and ANZ Bake, and was a founding member of the New Zealand Pastry Team. A consultant for Barkers Professional Demonstrating, he now ensures across the board culinary excellence and dynamic menus for Continental’s event catering clients, Continental Bakery, Kingsford Kitchen and the Christchurch Tram’s Dining Car.

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