Food & Chefs

Meet Our Chefs

Gravity Experience chefs have a few things in common. They all have proven excellence in their field, a passion for food and respect for how it’s harvested. Using the best New Zealand ingredients, these chefs know how to transform a fresh catch right before your eyes, and create something magical on your plate that will delight your tastebuds.

“For a dining experience to be full, it must ignite all senses and awaken the soul. Good ingredients, good cooking, good wine, good company, good stories. And, most of all, Good fun!”
~ Cory Campbell, Chef

AMBER ROSE

Amber Rose grew up immersed in one of the world’s most significant heritage seed banks, where her childhood was an education in food like no other. She learned to eat and cook directly from the gardens that held thousands of varieties of fruits and vegetables – over 150 tomatoes alone – while also hunting, fishing, fermenting, baking, preserving, and processing food from as early as she can remember.

That foundation set her on a global journey cheffing her way through Australia’s cafés and restaurants, then working as a private chef for some of the world’s most well-known people across America and the UK. Along the way, she authored four internationally bestselling cookbooks that celebrate flavour, seasonality, and the stories behind food. After returning to New Zealand, Amber founded an award-winning fermentation business that helped spark a new appreciation for ancestral food traditions and flavour. Amber’s cooking is grounded in deep respect for ingredients and a love of sharing meals that are fresh, local, and unforgettable – food that carries the culture of its place, captures the moment, and brings people together.

CRAIG MARTIN

Award winning chef Craig Martin began his culinary journey in his hometown of Rotorua, a city famous around the world for its bubbling mud pools, natural hot springs and Maori culture. He honed his skills in local restaurants and cafes, developing a passion for showcasing the finest New Zealand ingredients before finding his niche in the luxury sector, where he has worked for the past 12 years.

Craig’s passion to plate philosophy – putting the best ingredients in their best form in front of diners – has seen him plate up in some of the most exclusive lodges in the world, such as Treetops Lodge, Peppers on the Point, Solitare Lodge and now paddling his own Waka at his New business Native kitchen.

His love of showcasing the best ingredients has been a constant theme throughout his career which has seen him work on Maori food trails with internationally renowned Maori chef Charles Royal, spend time in the Attica kitchen (ranked 32 in the best restaurants in the world), and cook for celebrities and royalty. Craig has picked up several awards during his career and you may have spotted his face on Australia’s Channel 9 with Rebecca Judd or the Asia Food Network with New Zealand food legend Nadia Lim but for now his focus is on infusing native and foraged ingredients and ideas from his overseas travels into his dishes and continuing to grow his knowledge and love of cooking.

“I often think of food as being like technology, you have to keep up with it, he says. I’m always looking for new inspiration from my incredible country and around the globe.

The Food

This is a total food experience. How to harvest, look after and prepare your catch. The food prepared from your chef can range from rustic to an artwork on your plate. The most important thing is it’s as fresh as you can get, and your chef knows how to prepare it using the best ingredients for a mouthwatering result.

For multi-day experiences dinner is the main event. Lunch is BBQ on the boat, or land, and breakfast is a relaxed spread of local fresh produce and good coffee.

We cater for most food preferences, including those who don’t eat fish but still want to be part of the experience. Please let us know in advance if anyone has dietary requirements so we can plan accordingly. There may be a small cost to cover items outside of the main menu.

Here are some photos to tease your tastebuds.