Bloody Mary's Chef Christopher Walker describes his cuisine as ingredient-focused food. He loves to highlight great Kiwi and local produce as well as using the freshest possible ingredients he can get his hands on.
“My career began as an apprentice at the Hermitage Hotel, Mt Cook where I quickly established a passion for great New Zealand-focused cuisine and the camaraderieof the kitchen.
“After earning my chef qualifications, I then took my trade abroad to work in Italy, adding to my experience in a five star hotel where the food was extremely traditional but laced with passion and skill.
“I returned to New Zealand to work for a former colleague and mentor, Ken O’Connell, who had just successfully opened his own restaurant in Dunedin. Following this, I moved to Banks Peninsula to join the Roots Restaurant team and after a year, I earned my first head chef role.
“My next move was to take the head chef role at Logan Brown restaurant in Wellington. 2018 saw me recruited and relocated for an executive chef role in Dubai, opening two restaurants for a new hospitality group.
“Two years went by and it was time to bring the family home to settle in Christchurch and join the Bloody Mary’s family.”
What’s your pro tip for really good food? Start with the best possible produce that you can find. A great dish needs a great foundation.
I can’t leave the house without … Car keys and a kiss from my wife.
If you could invite anyone to a dinner party, who would it be? My brothers and sister. I come from a large family so it’s very rare to get us all in the same room.
Who are your culinary heroes? Daniel Humm and Thomas Keller.
What’s the next great dish you’re working on? Through autumn I have been working with some Canterbury truffle and mushrooms.
What’s your go-to meal to cook for yourself? Classic lasagne.