Shane Yardley
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Shane has worked overseas in the U.S. and Europe and at home in New Zealand. He has built an impressive resume, including Head Chef at the Hilton’s FISH restaurant in Auckland. Shane has also worked in some of New Zealand’s most iconic restaurants. He has worked with Simon Gault and has been a guest on chef on New Zealand master chef.
He was a former student at Toi Ohomai (then Bay of Plenty Polytechnic) and has now returned to Tauranga where his career began – this time as a chef lecture. Read more here. |
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After finishing school at Otumoetai College in Tauranga, Shane enrolled at Bay of Plenty Polytechnic on a hospitality course. He then shifted to Auckland, completed some more qualifications at MIT and, after seeing an ad in the paper for a job with Simon Gault at ‘Gaults on Quay’, put his application forward.
It was a partnership that would open doors for Shane. When Simon went to New Orleans, Shane followed and from there he went on to work with famous chef Rowley Leigh at ‘Lauceston Place’ in London, then Alain Ducasse at ‘Spoon’. When asked about his time studying at the Polytechnic, Shane is enthusiastic. “The qualifications gave me the stepping stones I needed. And they gave me confidence – ammunition, if you like.” Things have changed a bit since Shane was at the Polytechnic. “When I was there we cooked on domestic stoves,” he said. “But it’s morphed into something of a power player in education. They’re into liquid nitrogen and dry ice. Half the restaurants in Auckland aren’t into all that stuff yet!” |