Stuart has been with Good Group Hospitality since 2012 in his role as Group Executive Chef. He is responsible for the managing the menus at Botswana Butchery in Auckland and Queenstown, Harbourside Ocean Bar Grill and the brand new White + Wong’s restaurant. At White + Wong’s he has worked closely with his Head Chef, Tu Fearn, to develop the bold and fresh flavours of the Southeast Asian ‘east meets west cuisine’.
Classically trained in England, Stuart has been living and working in New Zealand since 1999. He is passionate about all aspects of cooking and the restaurant business. He considers the art of cooking an on-going learning experience and is extremely committed to his trade.
In February 2016 Stuart won Silver Fern Farms Premier Master of Fine Cuisine for his dish of Reserve beef eye fillet, braised short rib with parsley, mustard and horseradish crust, carrot puree, asparagus, whipped garlic with cep jus. Head judge Kerry Tyack described Rogan’s dish as ‘consistent and faultless’.