{"id":5477,"date":"2025-02-15T11:26:02","date_gmt":"2025-02-15T01:26:02","guid":{"rendered":"https:\/\/www.moffat.com.au\/blog\/?p=5477"},"modified":"2025-04-16T12:08:45","modified_gmt":"2025-04-16T02:08:45","slug":"living-the-dream-down-on-the-farm","status":"publish","type":"post","link":"https:\/\/www.moffat.com.au\/blog\/news\/commercial-kitchens\/living-the-dream-down-on-the-farm\/","title":{"rendered":"Living The Dream Down On The Farm"},"content":{"rendered":"[spb_row element_name=”Row” wrap_type=”content-width” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” parallax_video_overlay=”none” row_overlay_opacity=”0″ row_col_pos=”default” width=”1\/1″ el_position=”first last”] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n

Nearly two decades ago, a young chef named Greg Lewis packed his bags and set off to chase his culinary dreams. Leaving behind the rolling Canterbury plains of New Zealand, he sought out the energy and opportunities of the big city, eager to refine his craft in some of the most dynamic kitchens.<\/em><\/p><\/blockquote>\n[\/spb_text_block] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n

Living the Dream, From Farm to Kitchen<\/h1>\n[\/spb_text_block] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n

Greg\u2019s journey began humbly in 1995, working in the bakery section of a Pak\u2019n\u2019Save supermarket in Christchurch. His ambition soon led him to the city\u2019s bustling bar and restaurant scene, where he honed his skills before landing a spot on the catering team for the Sydney 2000 Olympics. After the Games, he returned to New Zealand, stepping into the role of Interim Head Chef. His creativity shone in the Montieth\u2019s Wild Food Challenge, where his daring dish\u2014including fish and a huhu grub\u2014earned a perfect score, securing All Bar One the title of Best Overall Restaurant.<\/p>\n[\/spb_text_block] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/2″ el_position=”first”]\n

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At just 20, with a major career highlight under his belt, Greg set off to Yorkshire\u2014the home of his other great love, rugby league (and the woman who would become his wife). He soon landed a role at the prestigious Pool Court under Michelin-starred chef Jeff Baker. \u201cI thought I was pretty good,\u201d he admits, \u201cbut I got taken apart. The hours were relentless.\u201d The tough experience refined his skills, preparing him for roles in top restaurants in Leeds and London.<\/p>\n[\/spb_text_block] [spb_image image=”5486″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”no” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/2″ el_position=”last”][\/spb_image] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n

Greg\u2019s final restaurant position was as Executive Chef for Leelex Restaurants, overseeing sites in both cities. He was based at Pintura, a Basque tapas restaurant in Leeds, where he gained fans and accolades, including runner-up for Restaurant of the Year (2016) from Observer Food Monthly. However, the demands of fatherhood in 2019 led him to step away from restaurant kitchens and into a role as Sales and Accounts Manager for Delifresh, a fruit and vegetable wholesaler. \u201cIf you\u2019ve never had an intense job, parenthood could be a shock,\u201d he jokes. \u201cBut compared to a Saturday night service, it was pretty straightforward.”<\/p>\n[\/spb_text_block] [spb_image image=”5487″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”no” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/2″ el_position=”first”][\/spb_image] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/2″ el_position=”last”]\n

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Yet, Greg couldn\u2019t escape one truth\u2014he missed cooking. Fortunately, a new opportunity was just around the corner at Sykes House Farm. Having already collaborated with the farm on recipes, sales, and food festivals, he jumped at the chance to lead their new demonstration kitchen, Method<\/p>\n[\/spb_text_block] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/2″ el_position=”first”]\n

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And now!<\/h2>\n

Now, Greg showcases the farm\u2019s premium meats through training sessions, exclusive dining events, and innovative food experiences. From Spanish tapas to curated beef tasting menus, he is set to bring a fresh perspective to meat preparation and appreciation. There\u2019s even talk of building a traditional hangi pit, bringing a taste of New Zealand to Yorkshire.<\/p>\n[\/spb_text_block] [spb_image image=”5489″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”no” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/2″ el_position=”last”][\/spb_image] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n

For Greg, living the dream isn\u2019t just about cooking\u2014it\u2019s about honouring his roots, his ingredients, and the journey that led him here joined by his trusted Moffat equipment. Learn more about the high performance equipment showcased at the Skyes House<\/a>.<\/p>\n[\/spb_text_block] [\/spb_row]\n","protected":false},"excerpt":{"rendered":"

[spb_row element_name=”Row” wrap_type=”content-width” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” parallax_video_overlay=”none” row_overlay_opacity=”0″ row_col_pos=”default” width=”1\/1″ el_position=”first last”] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”] Nearly two decades ago, a young chef named Greg Lewis packed his bags and set off to chase his culinary dreams. Leaving behind the rolling Canterbury plains of New Zealand, […]<\/p>\n","protected":false},"author":2,"featured_media":5488,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[240,97,129],"tags":[431,64,194,114],"class_list":["post-5477","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chef-profile","category-commercial-kitchens","category-news","tag-chef-profile","tag-commercial-cooking-equipment","tag-commercial-kitchen","tag-cooking-equipment"],"_links":{"self":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/5477","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/comments?post=5477"}],"version-history":[{"count":7,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/5477\/revisions"}],"predecessor-version":[{"id":5485,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/5477\/revisions\/5485"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media\/5488"}],"wp:attachment":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media?parent=5477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/categories?post=5477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/tags?post=5477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}