Award winning chef Antony Page has brought his creative passion for food to The George. As Executive Chef, Antony is responsible for all food and beverage in signature restaurant Pescatore, 50 Bistro and for weddings and events. Pescatore received two hats in the 2018 Cuisine Good Food Awards.
“Knowledge, creativity and a desire to consistently create great dining experiences made the decision to secure the expertise of Antony easy,” explains Managing Director of Brook Serene, Bruce Garrett.
Antony has always maintained an award winning level of cuisine and has enjoyed creating innovative menus featuring local produce, and has established a fresh take on contemporary New Zealand cuisine. Antony’s most cherished kitchen utensil is his fish spatula, and he is bringing this with him!
Antony and the entire team at The George are as serious about the culinary arts as they are about sustainability. While sourcing food locally and with as less carbon footprint as possible, they also make sure that long line and other safe methods are used for catching the fresh fish they serve every day.
Antony was a finalist in the 2018 2017 Ōra King Awards.