Queenstown’s threesixty presents Guest Chef

Introducing a new level of fusion style dining to Queenstown’s threesixty restaurant is Guest Chef Phil Ryan, a talented New Zealand chef with an impressive background in international cuisine. New to Queenstown, Phil is working alongside threesixty’s Executive Chef Joji Iwama, and has been immersing himself in threesixty’s menu while infusing it with his own style of cooking.

“Phil has been weaving his culinary magic by introducing new ideas and tastes to the menu. He brings an international flavour to threesixty and as a result we’re transitioning from ‘east meets west’ fusion cuisine to a more global fusion concept,” said Dan Smith, Food and Beverage Operations Manager.

Dan said he was delighted to have someone of Phil’s calibre on the team.

“He’s recognised as a first class chef with experience in leading some of the world’s best kitchens - it’s a privilege to be working alongside him.”

Phil’s most recent accomplishment was securing the highest rating ever received from Christopher Hayes (principal of Australia’s food and wine guide, Eat and Drink, eatanddrink.com.au) during his tenure as Executive Chef at The Apartment in Melbourne. Fresh from working for the Conran group in London, Phil was employed to overhaul the lunchtime menu which transformed the restaurant.

Before that, as Senior Sous Chef at Butlers Wharf Chop House in London, Phil was part of a team that took the restaurant’s rating from two to three Rosettes - one rating short of a Michelin Star.

The Wellington born chef has also been ‘chef to the stars’ and has had the privilege of creating dishes for Prince Charles, Lenny Kravitz, Gwyneth Paltrow and former US President, Bill Clinton.

Turning his attention to threesixty’s customers Phil has been working with Joji-san to create some delightful new dishes that promise to inspire.

The new menu will include: pork, prawn and duck risotto with shitake mushrooms prepared with hoi sin and sake; lemon and ginger confit duck with a celeriac wasabi puree; and pan seared salmon with Thai fish ravioli and ginger and orange reduction.

“We’re basically fusing cuisine styles from around the world which is really exciting. We’ve been having a lot of fun in the kitchen coming up with a menu of unique creations that we know our customers will love,” said Phil.

Dan said guests could expect to meet Phil during their next visit to threesixty.

“Phil enjoys mingling with the guests and will often deliver meals to the tables to explain the integration and execution of the food. He values customer feedback and there’s no better way than face to face.

“We’ve had overwhelming feedback from the guests about his presence in the restaurant. They really enjoy the interaction with him. It’s quite unusual to have your chef serve your meal and chat about it with you!”

threesixty is located on Beach Street, opposite Queenstown’s Steamer Wharf, and enjoys spectacular views over Lake Wakatipu and the mountains.