About Abhi Dey

Abhijit (Abhi) Dey heads the brigade up at The Sugar Club kitchen with over a decade of experience in kitchens across the globe. Originally from Kolkata India, Abhi has honed his skills in some of the best kitchens in the world with appearances at 2-star Michelin and Asia’s former number 1 restaurant Gaggan Anand, 2-star Michelin Restaurant ANDRE, in Singapore, and back in New Zealand taking placement at Auckland’s renowned 3 Chef-Hatted restaurant Clooney. Post-closure of Clooney, Abhi then went onto Sous Chef roles at Orphans Kitchen and Harbour Society SO Hotel before reaching his new home here at The Sugar Club in 2020.

Abhi’s Culinary achievements include recently leading The Sugar Club to 1 Chef Hat at the 2021-2022 Cuisine Good Food Awards, being the recipient of the Fine Dining Lover’s Pacific Food for Thought award for 2019-2020, in the pacific final round competition in Sydney, and being selected as a San Pellegrino Young Chef in 2019-2021 – from a list of over 4,000 chefs globally.

Outside the kitchen, you might find Abhi surfing the waves at Piha, whilst foraging for native sea kelp.

His passion for cooking showcases polished techniques and experiences throughout different Southeast Asian and Nordic cuisines and is proud to develop culinary experiences with our kitchen team, that promote a unique use of locally sourced ingredients, combining flavours that offer a progressive taste of our landscape.