Delamore Lodge, the luxury boutique hotel tucked away on Auckland’s Waiheke Island, has announced the promotion of chef Sean Ballard to head chef.
Chef Ballard brings over a decade of culinary expertise to Delamore Lodge, blending classic techniques with modern flair to create a dynamic, contemporary menu.
Known for his mastery of saucing and love of fresh New Zealand seafood, Chef Ballard is passionate about sustainable, seasonal ingredients that enrich dining experiences for refined palates.
Culinary Journey
His culinary journey began in a large hotel where he worked as a banquet sous chef in one of New Zealand’s largest hotels. Cordis AucklandThe role will help him hone his team-building and management skills and prepare him for his next challenge: Parasols and swingsA vibrant bar and restaurant in Auckland’s bustling Viaduct Harbour, he was responsible for creating seasonal menus for dynamic, high-volume venues and overseeing sophisticated weekly menus for the waterfront fine dining restaurant.
Chef Ballard has been inspired by Waiheke Island’s natural beauty and close-knit community since joining Delamore Lodge as Sous Chef in October 2023. His passion for local markets, sustainable agriculture and Waiheke Island’s world-class wineries is reflected in Delamore Lodge’s evolving menus, which continue to provide guests with an exceptional dining experience.
“I am thrilled to be part of this incredible team at Delamore Lodge,” says Chef Ballard. “Waiheke Island provides us with fantastic produce and seafood, allowing me to create dishes that are both grounded in New Zealand culinary traditions and innovative. My goal is to bring a fresh perspective whilst maintaining the high standards that Delamore Lodge is renowned for.”
Adam Fleming, Manager of Delamore Lodge, commented on the chef’s promotion: “We are thrilled to have Chef Ballard leading our culinary team. His creativity, dedication to sustainability and passion for great food will further elevate the guest experience at Delamore Lodge.”
