This Content Is Only For Subscribers
Gibbston Valley has appointed experienced chef Rob Boyd as its new executive chef, overseeing food operations across the destination’s hospitality venues.
Rob brings international experience from kitchens in France, England, Hong Kong and Australia, including time spent working in Michelin-starred restaurants, before returning to New Zealand.
Originally from Timaru and Cromwell, Rob says the move to Gibbston Valley feels like a return home.
“Coming back to this area was like just coming home, really,” Rob says.
International experience returns south
Rob began his culinary career working at McDonald’s at age 15 before moving into restaurant kitchens in Dunedin, where he developed a passion for professional cooking.
He later worked under Michelin-starred chefs in the UK and in Hong Kong, including internationally recognised chef Jason Atherton.
The experience helped shape both his cooking style and leadership approach.
At Gibbston Valley, Rob now oversees food offerings across the Gibbston Valley Winery Restaurant, Gibbston Valley Lodge and Gibbston Valley Golf Club.
Southern food story focus
Rob says his menus are heavily influenced by the South Island landscape, local produce and regional wine styles.
“I love taking what’s in season and bringing it back to simple childhood memories,” Rob says.
“Root vegetables, game meats, things that we have abundance here in the south. That’s our story that we’re trying to tell.”
He says mentoring young chefs and building strong kitchen culture are also priorities.
“I’ve always run kitchens like I would a football team or a rugby team,” Rob says.
“One percent every day and in 100 days we could be 100 percent better.”
Rob also brings a strong sustainability focus, having previously worked with Kiwi Harvest Dunedin to repurpose rescued food into meals for people in need.
“All the food we used was free, destined for the trash, and we turned it into something cool,” he says.
Harvest celebrations continue
The appointment comes following the 2026 harvest season and as Gibbston Valley continues investing in its food, wine and visitor experiences.
Gibbston Valley executive managing director Cristina Griffith says Rob’s approach aligns closely with the destination’s identity.
“We are delighted to welcome Rob to Gibbston Valley. He brings an approach to food that is thoughtful, grounded and deeply connected to place, which aligns perfectly with who we are as a wine-led destination,” Cristina says.
“At Gibbston Valley, memorable dining comes from the harmony between great wine, considered food and genuine hospitality, all shaped by the landscape, seasons and people of this valley.”
Gibbston Valley will celebrate the 2026 harvest season this Saturday, May 16, with its Harvest Long Lunch event, featuring a multi-course menu created by Rob alongside chief winemaker Christopher Keys.
