One of Queenstown New Zealand’s leading restaurants, threesixty restaurant has welcomed Mirco Turtschi to the position of Head Chef at Crowne Plaza Queenstown.
The Swiss-born head chef brings a wealth of experience from hotels and restaurants in Switzerland and New Zealand and has a well-deserved reputation when designing banqueting menus for the conference and incentive market.
Chef Mirco, 33, is overseeing the existing summer menu created by French Sous Chef Frederique Hazera and planning is currently underway for the eagerly-anticipated new winter menu.
The new chef describes the current à la carte menu as “beautiful”, and is enthusiastic that he can deliver fresh produce sourced from his own “back yard”.
“We’re delivering carefully-selected dishes and daily specials in a warm, friendly, relaxed environment where guests know the quality of produce will be consistently high,” he said.
The selection of dishes include customer favourite Central Otago lamb rack and daily fresh fish from Frankton’s Harbour Fish including King Ora salmon and always the best ‘catch of the day’.
Chef Mirco moved to New Zealand from Switzerland in 2008 to become Head Chef at Le Café in Picton. He made the move back to hotels in 2012 at the Langham Auckland and most recently was Executive Sous Chef at Stamford Plaza Auckland.
He stepped away from commercial kitchens for six months in 2015 to teach theoretical and practical classes to international and domestic students at the NZ Management Academy, while spending time with his new-born and first child Sophia.
As winter approaches, Mirco plans to introduce a perfectly executed High Tea experience for locals and guests with delicate afternoon treats overlooking stunning Lake Wakatipu.
He’s also planning to energise hungry skiers and snowboarders by introducing a special skier’s takeaway lunch option.
In Mirco’s spare time he’s looking forward to motorcycling, joining a local squash team and exploring New Zealand’s South Island ski fields.
Crowne Plaza Queenstown General Manager Reinier Eulink said Mirco’s strong knowledge of classical and contemporary techniques was “perfect” for threesixty’s local and international guests.
