Working With Cory
Cory Campbell is an internationally acclaimed Chef associated with Bluestone Estate and Kana Retreats. As a world-class private chef he delivers experience from the likes of Noma, Copenhagen - Four years as Sous Chef; Vue de Monde, Melbourne - Six years as Executive Chef; and most previously Executive Chef at the luxury 6-star, Kokomo Private Island Resort, Fiji. Along with collaborating with the leading German brand, Miele, in a world tour of destination dinners to their elite cliental, Cory Campbell has been associated with multiple successful restaurant openings around the world, including Singapore; Matt Moran’s Barangaroo House, Sydney; and most recently, Ahi of Auckland. Cory’s ingenuity in the kitchen has gained him various accolades including “Best Restaurant” and the prestigious ‘Three Chefs Hats’ tittle for the entire duration of his position as Executive Chef, Vue de Monde.
Both inside and outside of the kitchen, Cory’s solid understanding and passion towards sustainability is one of his key attributes. His innovative intellect has increased profit margins for business owners, while contributing to a positive impact towards global sustainability. Projects such as Plastic-free kitchens, Zero Waste Initiatives, Sustainable farming, E-Water Systems, and even producing his own pure sea-salt, while maintaining a level of sophisticated, yet approachable fine dining for his guests, places Cory outside the box of other Chefs.
Cory’s interest in the outdoors, nature, surfing, and quality produce has landed him in the Matakana area with his wife and two young boys. Together with his Naturopath wife he has launched Kana Retreats, a range of luxury day retreats within the region offering total wellbeing and fine food. Cory also offers himself as a private chef to intimate groups or small events, such as the recent Pegasus Bay Collaboration in Waipara, South Island.