He’s ambitious, he’s widely travelled and he’s the new head chef at one of Hawke’s Bay’s biggest winery restaurants – meet Casey McDonald. Or rather, meet him when eating at Craggy Range Giant’s Winery restaurant, Terroir.

Terroir will undergo a massive refit during the winter of 2018 and was named one of Cuisine magazine’s top 100 restaurants in New Zealand.  McDonald has worked at many Michelin starred restaurants in London, such as The Square, which has two Michelin stars, and also in San Francisco. He also  worked as group head chef for six hatted venues in Melbourne, such as Cumulus Inc, Cutler & Co, Supernormal and Meat Smith Butchery.

The Craggy Range team has been working for the past two months with New Zealand chef, Josh Emett, and designer Paul Izzard to develop both the Craggy Range cellar door and Terroir restaurant. Both will remain as advisors during further development at the Giants Winery site during the next 18 months.

“We are on a journey to create a world class dining destination, which celebrates the best of Hawke’s Bay. We are so blessed with the quality of produce and wine that this province produces and Casey will be showcasing the best of our region in his new menu,” says Craggy Range CEO, Michael Wilding.