For more than 16 years, Gavin Doyle has helped shape New Zealand’s modern dining landscape. Today he serves as Group Executive Chef for Foley Hospitality, overseeing a portfolio of restaurants that stretches from Auckland to Wellington and Queenstown. The role requires equal parts culinary leadership and logistical choreography, with Doyle moving between kitchens including SOUL Bar & Bistro, Andiamo, Jervois Steak House, Somm Wine Bar & Bistro, The Brit, Shed 5, Pravda Café & Grill, working closely with the chefs leading each venue.
Doyle’s culinary story began in Dublin, where hospitality was part of everyday life. His father spent more than forty years in the industry across hotels, restaurants and wine merchants, quietly instilling a fascination with food, wine and the way restaurants bring people together. Although he initially enrolled in a computer science degree, the pull of the kitchen proved stronger. Switching to professional cookery eventually led to a Culinary Arts degree with honours and a formative scholarship at Sydney’s famed Tetsuya.
Along the way, kitchens across the world left their mark. Time spent staging at Flour + Water sparked a deep fascination with pasta, later shaping the pasta programme at SOUL Bar & Bistro, where Doyle served as Executive Chef for many years. Travel through Europe and the United States further broadened his perspective, while early years working under Dylan McGrath in Dublin provided the discipline and standards that continue to underpin his culinary skills today.
After Hours — Gavin Doyle
Group Executive Chef, Foley Hospitality
“When I do manage to escape the kitchen, I try to eat everywhere I can, from new openings to long-standing favourites. In Auckland, Beabea’s is doing some of the best pastries and bread in town right now. I’m also a big fan of Lilian. It’s exactly what a neighbourhood restaurant should be, relaxed, confident and centred around excellent produce. I’m also keen to try Forest, everything coming out of that kitchen looks fantastic.
One restaurant that consistently impresses me is Craggy Range Restaurant. Casey and the team have the whole experience dialled in, exceptional food, thoughtful service and a wine programme that’s genuinely world class. Add the vineyard setting and it becomes something very special.
Back in Auckland, Hello Beasty is somewhere I return to regularly. The atmosphere, the service and the energy in the room are always fantastic, and the food never disappoints. It’s simply a fun place to spend an evening.
When I do get a proper break, I often head to Melbourne and make a point of visiting Gimlet at Cavendish House. It’s one of those restaurants that just gets everything right, from the room to the food to the drinks.”
Gavin’s Recommendations
