Growing up in a foodie household in New Zealand, Gareth Newburn’s interest in the art of fine dining was sparked at an early age. His early exposure to some of New Zealand’s best dining experiences, such as the renowned French Cafe in Auckland, set him on the path of his own culinary journey.

After completing his training at the Sheraton in Rotorua, he apprenticed under Rob Wilson (formerly of the two Michelin-starred Gleneagles in Scotland) at The White Room in Hamilton, where he learned the art of menu design and creating culinary experiences from the ground up.

A love of travel has since taken Gareth across the globe – from working as part of a team of 60 chefs at Hayman Island Resort to creating signature dining experiences aboard a six-star cruise ship in South America; he has experienced and embedded a wide range of cuisines into his cooking. For the past four years, Gareth has led the kitchen teams at Luxury Lodges across Australia and New Zealand, including Wilderness Lodge Arthur’s Pass, Braemar Lodge and Spa in Hammer Springs and now El Questro Homestead in Western Australia’s Kimberley region.

Gareth’s philosophy centres on local sourcing and foraging, evident in his emphasis on Indigenous ingredients like West Australian pearl meat and wagyu, locally caught marron, green ants and wild barramundi, combined with native botanicals such as Davidson plum, kapok flowers and finger limes.
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This approach is showcased in signature dishes like the Green Ant Citrus Brûlée and Marron Tortellini, demonstrating his commitment to both ingredients and memorable dining encounters.