Hotel Magazine: MacLean Fraser
This article first appeared in Hotel Magazine - 1 May 2022.
The Artisan at the Bolton Hotel is where you can find MacLean Fraser. As the executive chef, he loves providing guests with a memorable experience and working with people that are just simply passionate about food. Fraser has recently been named as one of four new Beef + Lamb ambassadors for 2022. But if you had asked him fresh out of uni what he would be doing, it might not have been cooking.
Fraser grew up in Taranaki in the ’80s and ’90s, moving to Wellington to attend Victoria University when he finished high school. While he had always loved cooking, it was only something he stumbled into during a gap year after completing his Bachelor of Arts. Fraser signed up for a cookery course at Massey University and never looked back.
Fraser's appointment as a Beef + Lamb Ambassador is something he is incredibly excited about, especially since it is following in the footsteps of many chefs that have inspired his own career. He is looking forward to showcasing his own beef and lamb cooking techniques, alongside being part of the paddock to plate story. Especially as Fraser hates wasting food in the kitchen, particularly meat. He enjoys using the lesser-known cuts and offal when he can, while keeping things simple and approachable. When he is creating a dish, he starts with the main ingredients and works from there, ensuring everything has a purpose and enhances the main component rather than overpowering it. This is often displayed when he uses one main protein or vegetable and cooks it multiple ways for a plate: braising, roasting, pickling, pan-frying, or in a gel or puree.
Covid has brought many challenges to hospitality, and Fraser has found the past few years to be a very important time to focus on mental health and wellbeing. He emphasises the importance of drawing strength from friends and family, only focusing on the positive and things that are within your control, “don’t sweat the small stuff,” he said. Regardless of the ups and downs, the last year has provided him with the opportunity to be innovative with his menu design and rostering, while planning for the future. His restaurant refurbishment will be one of the first things to get back on track with the lowering of restrictions, along with the return of the Chef's tasting menu which is a chance to showcase creativity and local Wellington produce. Fraser's long term goal is to be judged for the Cuisine Good Food Guide.
While Fraser is looking forward to things returning to normal, he noted that there are still numerous challenges the hospitality industry is facing. There is currently a chef shortage due to current immigration laws, with many positions previously being filled by overseas workers not being fulfilled by New Zealand staff. Fraser believes there needs to be some fundamental changes to the industry in order to attract more staff if it is to continue operating and expanding. But his advice to anyone going into the hospitality industry is to stay happy. Working for good people, not being taken advantage of and playing the long game are all things that will pay off in the future. “Turn up to work early, work hard, ask questions and you’ll go far,” he said.
Finally, MacLean Fraser points out that no one can achieve anything without a great team. The people that back you are important, and he is delighted to have worked with many talented chefs in the past and present. A career highlight of his is seeing people grow and fulfil their potential. Because the people are what make things worthwhile.