Rosewood Matakauri, the acclaimed luxury lakeside resort near Queenstown, has announced the appointment of renowned chef Corey Hume as its new Executive Chef, marking the beginning of a transformative chapter for the property’s gastronomic identity. Known for its dramatic alpine setting, personalized service and refined sense of place, Rosewood Matakauri is regarded as one of New Zealand’s premier hospitality destinations. Hume’s arrival reinforces the resort’s ambition to further elevate its culinary offerings and attract travelers seeking world-class dining experiences.
Hume brings an impressive record of success to the role, shaped by more than a decade of leadership across New Zealand’s luxury hospitality landscape. His most recent tenure as Culinary Director and Executive Chef at Mount Cook Lakeside Retreat helped drive widespread recognition for the property. During his time there, the retreat achieved international acclaim, including recognition from Time Magazine as one of the World’s Top 100 Places in 2024. The retreat was the only dining experience in Australasia to be featured on the list, an achievement attributed largely to Hume’s ability to craft menus that blend regional ingredients with immersive culinary storytelling.
Prior to his achievements at Mount Cook, Hume spent several years as Executive Chef at The Rees Hotel, Luxury Apartments and Lakeside Residences in Queenstown. Under his leadership, the hotel’s culinary program gained industry distinction, and Hume was named “Hotel Chef of the Year – Australasia & Pacific Region” for three consecutive years by Hotel Management Magazine between 2020 and 2022. His leadership style, characterized by precision, mentorship and collaborative growth, helped establish The Rees as a key culinary touchpoint for visitors to the region.
Hume’s foundation as a chef was shaped not only through professional accomplishments but also through a strong culture of mentorship. He has frequently credited his late mentor, Neil MacInnes, with influencing his approach to both cuisine and leadership. Hume’s guiding philosophy centers around continuous improvement, craft evolution and authenticity in execution—qualities that align closely with Rosewood’s luxury hospitality ethos. His dedication to passing these values on to emerging talent reflects his broader impact on New Zealand’s culinary community.
Earlier in his career, Hume spent eight years at Blanket Bay Lodge, where his leadership contributed to the property being named New Zealand’s best lodge at the 2017 World Luxury Restaurant Awards. This experience further positioned him as one of the country’s leading culinary figures, particularly within the realm of high-end lodge dining, an essential segment within New Zealand’s premium tourism sector.
With Hume now overseeing culinary operations at Rosewood Matakauri, guests can expect a renewed focus on contemporary New Zealand cuisine rooted in regional produce. The country’s culinary identity has evolved significantly over the past decade, driven by strong agricultural integration, innovative winemaking, indigenous food narratives and increased interest in sustainability. As a result, culinary tourism has become a major component of New Zealand’s visitor experience, with areas such as Queenstown, Central Otago and Canterbury emerging as gastronomic centers that complement their outdoor adventure reputations.
Hume’s menus are expected to showcase seasonal ingredients sourced from surrounding farms, fisheries and artisan producers, reflecting a growing national movement toward locality and transparency. New Zealand ingredients such as alpine lamb, Bluff oysters, native honey, regional cheeses, native herbs and cold-climate produce are anticipated to feature prominently. His approach of blending refined techniques with ingredient-driven clarity resonates with global hospitality trends emphasizing provenance and culinary storytelling.
Beyond restaurant dining, Hume will oversee private events, in-suite dining, culinary immersion experiences and collaborations with local wine and beverage partners. Queenstown and Central Otago have developed an internationally recognized wine profile, particularly for pinot noir, making food-and-wine pairing an important part of the tourism offering. With Hume’s background, Rosewood Matakauri is poised to further integrate into the region’s wine tourism landscape, which attracts both domestic and international visitors year-round.
The appointment also signals Rosewood’s broader commitment to luxury culinary programming. The brand has invested heavily in gastronomy across its global portfolio, aligning with a wider industry pivot toward experiential dining as a driver of guest satisfaction and brand differentiation. For New Zealand, where international tourism continues to recover and expand, investments in culinary talent and premium hospitality are influencing traveler decision-making and length of stay.
As the resort prepares for new seasonal dining launches under Hume’s leadership, Rosewood Matakauri is expected to strengthen its reputation among gourmands seeking destination dining. The Executive Chef’s arrival enhances the property’s positioning not only as a luxury lodge but as a culinary destination within the competitive global tourism market.
With Corey Hume at the helm, Rosewood Matakauri is entering a new era that integrates culinary innovation, cultural expression and regional authenticity. The appointment underscores the resort’s dedication to delivering unforgettable dining experiences and reinforces Queenstown’s growing status as a culinary hub within New Zealand and the wider Pacific region.
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