MacLean Fraser: Beef + Lamb Ambassador Chef

By Paul Johnson | 30 March 2022
Our Executive Chef of Artisan, MacLean Fraser, has been awarded the coveted accolade of Beef + Lamb Ambassador Chef.

A career bucket list, MacLean joins the ranks of some of New Zealand's most innovative chefs working with the excellent beef and lamb produced in Aotearoa.

With a passion for sustainable sourcing and minimising waste, MacLean's dishes aim to showcase New Zealand farmers' produce at the highest standard, often elevating forgotten cuts such as beef tongue to the realms of fine dining.

For the last 26 years, Beef + Lamb New Zealand has been seeking out, and showcasing, New Zealand’s best chefs through our Ambassador Programme, and I’m proud to see the accolade is still sought after and relevant in today’s shifting hospitality climate.

Lisa Moloney, Foodservice Manager, Beef + Lamb New Zealand.

MacLean's passion for hunting informs his interest in unusual, forgotten cuts. His nose to tail approach to cuisine minimises waste and ensures the animal is treated with the utmost respect.

A proponent of ethical and sustainable produce, MacLean prides himself on forging strong relationships with his suppliers, telling the gate to plate story in every dish and allowing the ingredients to take centre stage.

To celebrate the appointment of MacLean Fraser as a Beef + Lamb Ambassador Chef, we're adding a succulent beef ribeye on the bone to our Bistro menu throughout April. Served with caramelised onions, mustard jus and your choice of two sides.
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Artisan Sunday Roast
Join us every Sunday in April for a succulent lamb roast, including a glass of house wine and a classic dessert.
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Keen to know what craft beer MacLean would pair with a steak or his top advice for budding chefs? Read Beef + Lamb's full Q&A at the link below.