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Executive chef Tim Smith has taken over the reins of QT Wellington’s signature restaurant, Hippo, leading the establishment into a new chapter characterised by connection. Now several months into the role, he has released a fresh menu that combines the best of winter produce with excellent cuts and decadent desserts.
Tim’s career has been shaped by curiosity, travel, and a desire to create dishes that feel generous and grounded. It’s driven by an ethos to approach food with respect – for the ingredient, the producer and the diner – a philosophy that perfectly reflects Hippo’s style and thoughtful, seasonal menu it’s become known for.
The Tasmanian-born chef has called many top hotels and restaurants around the world home. A defining chapter was his time at Potato Head in Bali, globally recognised for championing sustainability. The stint exposed Smith to a deeply ingredient-focused, design-driven way of thinking about hospitality – something that QT signature restaurants are known for in their own right.
His experience as executive chef in luxury high-end properties ensured a deep understanding of the intersection between fine dining and localised experience. Before joining Hippo, Tim worked with Foley Wines to open their new restaurant in Martinborough, The Runholder.
Tim wants diners who find themselves footloose and fancy free in Hippo. “From the moment the lift doors open, I want diners to feel excited, comforted and curious. For me, food, culture, atmosphere and environmental responsibility are all equally important. Hippo sits in that sweet spot between a neighbourhood favourite and a destination restaurant in Wellington’s hospitality scene – you’re just as likely to run into a local at the bar as you are someone from out of town who has had Hippo on their Instagram wish list,” he says.
The restaurant offers a polished take on nostalgic classics, alongside dishes that pique interest and invite playfulness. Smith’s approach centres around ingredients, supplier relationships, and creating dishes he wants to eat himself; seasonal, flavour-forward, considered but not fussy. He brings with him strong supplier relationships developed over the years, with growers, fishers and producers who prioritise quality and sustainability – building on the great connections the wider restaurant and hotel team has had for years.
Dominic Rose, EVT Group GM hospitality performance says, “We’re thrilled to welcome Tim to QT Wellington. His approach to food, creativity and guest experience aligns perfectly with the energy and individuality of the QT brand. Under Tim’s leadership, he will further elevate the hotel’s dining offering and continue to strengthen QT Wellington and Hippo’s position as one of the city’s leading hospitality destinations.”
To see the new menu and to book, visit hippowellington.co.nz.
