Jack Cashmore


In this season finale episode, Justine interviews Chef Jack Cashmore as he shares all about the opening of his dream destination restaurant, The Chef’s Table at Blue Duck Station, New Zealand.

British chef Jack Cashmore began his career in kitchens at 13 years old. The infectious energy and buzz of the restaurant environment enthralled him and set him on a path with the desire of one day opening his own restaurant. That path lead him through some of the best kitchens in Europe, notably the two Michelin starred Restaurant Sat Bains in Nottingham, and In De Wulf in Belgium. 

Several trips to New Zealand acquainted him with the magical and enchanting wild paradise that is Blue Duck Station. However, it wasn’t until after a 3-year stint as head chef at the critically acclaimed ANGLO in London, that he returned to Blue Duck Station in early 2018. Here, at the age of 27, he began developing and building The Chef’s Table at Blue Duck Station, New Zealand. Built from scratch, atop a remote mountain ridgeline, the intimate 10 seat restaurant opened in 2021.

Instagram: @jack_cashmore and @thechefstableatblueduck

Website: thechefstable.co.nz

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