CHEF CHE BARRINGTON
Barrington first fell in love with the light and vibrant flavours of modern Asian food while working at Martin Boetz’s Sydney restaurant, Longrain. It wasn’t long before he was backpacking through Thailand, boarding with families and learning alongside ‘the Mammas’ in their simple kitchens.
In 2011, Che opened MooChowChow, Auckland’s first modern Thai restaurant, celebrated for its innovative take on traditional Thai flavours and techniques. And now, at The Blue Breeze Inn, Che is bringing that same combination of Kiwi innovation and ancient tradition to Chinese food.