Chef Dell has a wealth of culinary experiences including previous posts at the following Christchurch restaurants: The Club Restaurant where he trained under Rick Rutledge Manning, Piko Piko Restaurant at the Millennium Hotel, Sign of the Takahe at Cashmere Hills, Beachcomber Inn and The Pegasus Arms.

A native New Zealander, Chef Dell began his formal training in 1989 at Christchurch Polytechnic.  Over the next two years he completed a formal trade certificate in cookery qualifications while working in various Christchurch city restaurants.  His culinary recognitions include: 1996 NZ Chef of Year - NZ Culinary Fare in a triathlon cooking event held in Auckland; 1995 NZ Culinary Fare - Gold Medal 'Innovative Beef Dish'; 1997 NZ Culinary Fare - Gold and Silver Medals 'Chef of the Year' class; 1997, 1998, 1999 and 2000 NZ Beef and Lamb 'Hallmark of Excellence' award; 1997 and 2000 Guest Chef 'Famous Chefs Dinner' - Auckland. 

Chef Dell brings a fresh new perspective to dining at Blanket Bay.  He says, "I endeavor on a daily basis to source produce and ingredients that best reflect the changing seasons.  Our clientele have very high expectations for their dining experience at Blanket Bay and hence I only procure commodities and produce of the very highest standard." Some examples include: 

• Export NZ lamb from Canterbury 
• Wetfish from Canterbury and Southland waters - including Hapuku, Snapper, Blue Cod, 
• Terekahi, Gurnard, Bluenose, Flounder, Monkfish 
• Greenshell Mussels from Marlborough 
• Salmon from Akaroa, Banks Peninsula 
• Olive oils from Blenheim, Marlborough world renowned Sauvignon Blanc
• Cheeses from Central Otago 
• Scallops from Nelson and Marlborough 
• Whitebait from the West Coast of New Zealand 
• Potatoes from Oamaru 
• Maori Potatoes from the North Island
• Crayfish from Stewart Island and Kaikoura 

Additional menu highlights from Blanket Bay include: saffron soup (bell pepper, cilantro and red onion); ravioli of fresh crab and sweet corn with toasted pinenuts, shaved parmesan, tea soaked raisins and burnt butter; cumin crusted New Zealand lamb loin, creamed parsnip, chargrilled asparagus, pickled garlic and balsamic essence; pan roast monkfish, steamed zucchini, tartar sauce and chill lime tomato vinaigrette

A special feature of Blanket Bay is the Wine Room and Wine Cave.  On request, wine tastings give guests the opportunity to sample and experience the local New Zealand wines. 

About Blanket Bay 
A member of Small Luxury Hotels of the World, Blanket Bay was recently named to Andrew Harper's Hideaway "World's Best Hotels" awards earning top ranking in two separate categories as well as a 'Rising Star' commendation.  In 2000, Blanket Bay was named to Conde Nast Traveler's "Hot List" and received Andrew Harper's Hideaway Report Grand Award.  Located on the northern end of Lake Wakatipu, five intimate, lakeside rooms have a balcony or terrace, king-sized beds and sitting area.  Three 700-square foot suites offer bedroom and sitting areas along with stone fireplaces, bathrooms with steam shower and separate tub.  Each suite comes with a 400-square foot private terrace.  The chalet bedrooms have spectacular lake views, king-sized beds, stone fireplaces, and bathrooms with steam showers, separate tubs and double vanities.  Each has a private courtyard entrance and separate terrace.