ABOUT ME
MATT LAMBERT is a chef of international acclaim recently returned home to his native New Zealand. Having worked on multiple projects in the USA he is beyond excited to take the lead as Executive Chef at Rodd and Gunn's The Lodge Bar in Queenstown and Auckland, in his home country in New Zealand.
Born and raised in New Zealand, Lambert’s food
draws on his Kiwi upbringing, and his passion for the incredible produce, coupled with a modern innovative approach to cooking techniques.
Lambert has seen great success in the USA having lead the teams in AVRoKO kitchens like PUBLIC, Double Crown and Saxon and Parole. After going on to open his own restaurant The Musket Room where Matt designed and conceived everything from the plates to the bill folds. Here he quickly earned a Michelin star which he held from 2013-2020.
It was in his kitchen here he also achieved international acclaim with awards from "The Best Chef" awards & Star Chefs to name a few.
For fun Chef produced and executed pop ups such as Hamilton Park in New Haven, Meaty Boy and Sweet as Sandos. The latter two were all for the love of the sandwich.
Matt also competed on Food Networks "Chopped' and appeared on CBS New York and NBC New York while cooking in NY.
Lambert has also had the good fortune of consulting on some amazing projects with
Nestle
Pepsi
American Tomato board
Freshly
Most recently he designed the food offering for Virgin Voyages ship The Scarlet Lady's restaurant "The Test Kitchen," Sir Richard Bransons first Cruise ship.
He is also a proud father and husband.
