“It’s important to me as a chef to use the best ingredients, supporting local producers and cooking as sustainably as I can. We have some amazing quality ingredients around us here in Northland and I love creating dishes using produce from our own kitchen garden. ”
Dean Thompson is the Head Chef at Schnappa Rock in Tutukaka.
Dean has been head chef at Schnappa Rock for six years. Aged twenty-seven and with ten years of culinary experience behind him, he is deeply passionate about all aspects of hospitality from food and ambiance to service. At Schnappa Rock, he has proudly created a menu that emphasizes fresh, local and sustainable ingredients with New Zealand beef and lamb playing a central role backed up by fresh produce grown in their own restaurant garden.
Dean’s connection with food came from a family with a deep-rooted passion for beef and lamb. His early memories are of his dad instilling in him the significance of eating high quality meat. His great grandfather was a butcher, so it’s not surprising that Dean has become one of the youngest appointed Beef + Lamb Ambassador Chefs in the 28 years of the programme.
By the age of 14, Dean had decided that his love for food could become a career and he began a diploma in culinary arts at Waiariki Institute of Technology. Emerging as a chef at the age of 17, he focused on immersing himself in the culinary world and focusing on enhancing his technical skills to gain confidence in handling meat. Joining the team at Smith and McKenzie Steakhouse in Hamilton at the age of 18 helped to shape Dean’s career. With an opportunity to work on the grill and learning to cook under pressure, it was a massive opportunity and turning point in Dean’s career.
Now in his role as head chef, Dean says he has experienced significant personal and professional growth. His journey has been marked by continuous learning and improvement. He’s also had the privilege of sharing his knowledge and passion with fellow chefs and aspiring talents which has been an immensely rewarding aspect of his role.
signature DISH
12-hour Slow Roast Beef Sirloin | McLeod's Pioneer Porter Braised Beef Short Rib | Bone Marrow Butter | Sauteed Broccolini | Truffle Potato Puree | Caramelised Yoghurt Crumb | Porter Jus
Dean crafted this dish with a focus on simplicity and enhancing the natural flavours of the different beef cuts. The sirloin is slow-roasted at 50 degrees to render the fat and intensify the meat’s tenderness and flavour, with a final sear on the grill to caramelise the sirloin for plating.
Braising the short rib in McLeod’s Pioneer Porter stems from Dean’s belief that the rich beef pairs beautifully with this local brew. Using broccolini from the Schnappa Rock garden, sauteed in bone marrow butter adds a fresh and nose-to-tail touch. Adding the caramelised yoghurt crumb helps to cut through richness of the dish and adds another textural element.
This dish celebrates the essence of New Zealand beef, featuring premium cuts like sirloin and short rib to showcase the excellent quality of New Zealand beef. Dean makes the dish even more special by using bone marrow to add a depth of rich flavour. With the use of local, sustainable ingredients and distinct natural flavours, this dish represents the heartfelt commitment to the quality that defines New Zealand beef.
