Reon Hobson

In 1995, New Zealand born Chef Reon Hobson began his career at the well known Christchurch restaurant Saggio Di Vino. Over the next four and a half years he had progressed through the kitchen ranks to the position of Sous Chef. Reon then became the Executive Chef at the boutique hotel, The Charlotte Jane, where he learnt at a young age to run and control a kitchen operating in the genre of fine dining. During his time at Charlotte Jane its restaurant, Alexander Lawrence, won several awards.

Keen to further his experience internationally, Reon embraced the opportunity in 2002 to work for the internationally acclaimed Chef Dietmar Sawyere, in his signature restaurant Level 41 in Sydney. Reon spent the next three years working under the experienced hand of Chef Sawyere gaining the position of Sous Chef. During his time at level 41, Reon worked along side Thierry Marx of Cordeillan-Bages.

With a wealth of knowledge and skill behind him and bursting with enthusiasm for his craft, Reon set off to London in 2005 where due to his talent and passion for his craft he secured a position at Gordon Ramsay´s world renowned restaurant, Restaurant Gordon Ramsay. Whilst working for Gordon Ramsey, Reon had the chance to cater a New Year’s Eve dinner at Gordon’s Wandsworth residence for a host of celebrities such as the likes of David and Victoria Beckham.

Reon realised the incredible opportunities available in London and chose to leave Restaurant Gordon Ramsey to work as a sous chef at Michelin star restaurant "the Picasso Room" in Soho under Ramsey’s mentor, Marco Pierre White. During his time in London he also spent a period in Jason Atherton’s Michelin star restaurant, Maze.

In 2008 Reon returned to his home country, New Zealand, where he accepted the position of the Chef de Cuisine at The George’s award winning signature restaurant, Pescatore. Here Reon has the freedom to be at his most creative, drawing on his vast experience to design engaging menus using the finest local produce.

Since commencing his position at Pescatore, Reon´s creative expertise and leadership skills have seen the already successful restaurant evolve, making it a driving force at the forefront of modern cuisine and dining in New Zealand. Recently Pescatore has become one of only two Christchurch restaurants to be awarded 1 Hat in the Cuisine NZ Good Food Awards 2014, an accolade that it has not held in the past.

While Reon is delighted with the recognition he has received, he is determined to continue to explore his craft ever honing his skills in his aim to continue to surprise and delight Pescatore diners.