"Treating top quality produce with the utmost integrity is my approach to my culinary art. simplicity and respect for the ingredients are reflected in each dish."
—Meet the Chef—
— Dominic Dsouza —
Savour fresh, local ingredients
Dominic's culinary philosophy centres on seasonality, sustainability, and storytelling and each dish contains a reflection of his Indian heritage, European training, and deep appreciation for New Zealand's natural bounty.
At Coronet Ridge, he continues to craft dining experiences that are as memorable as the alpine landscape that surrounds them.
Our Story
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Born and raised in India, Executive Chef Dominic Dsouza's culinary journey began in a household where spices and bold flavours were woven into the fabric of daily life. This early immersion in aromatic, vibrant cooking ignited a passion that would take him from the spice markets of his homeland to some of the world's most celebrated kitchens.
Seeking to master the foundations of fine dining, Dominic trained at the prestigious Alain Ducasse school, where he honed classical French techniques and developed the precision that has become a hallmark of his cooking. His education extended far beyond the classroom, as he pursued stages at several Michelin-starred establishments that rank among the world's finest: Geranium in Denmark, which is on the World's 50 Best Restaurants list; the acclaimed Sidart and Sid at the French Café in New Zealand; and the innovative Gaggan in Bangkok and Alma by Juan Amador in Singapore. Each experience added new dimensions to his culinary repertoire, blending European refinement with progressive global techniques.
Since establishing his career in New Zealand, Dominic has become known for his ability to marry international fine-dining expertise with the country's exceptional local ingredients.
Now, as Executive Chef of Coronet Ridge Resort in Queenstown, Dominic brings his distinctive culinary voice to one of New Zealand's most spectacular destinations. His menus respect tradition while embracing creativity; dishes like Wild Alpine Venison with ricotta, seasonal berry, and pearl onion, or Mt Cook Salmon with pickled beets, wasabi emulsion, and tomato nectar demonstrate his skill in elevating premium New Zealand ingredients through refined technique and unexpected flavour combinations. His truffle-inspired offerings and careful attention to vegetarian and vegan options reflect both technical mastery and an inclusive approach to fine dining.
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