Multi-award winning chef Mark Sycamore will assume responsibility for all culinary operations at Blanket Bay, New Zealand’s luxury resort near Queenstown from 1 December.

The 29-year-old has been named executive chef after four years working alongside previous Blanket Bay chef, Jason Dell.

Sycamore accepted his promotion on his recent return from a Restaurant Association of New Zealand-funded trip to the American Culinary School in New York.

He brings more than 14 years of culinary experience to his new role and a string of award wins.

Two months ago he won the New Zealand final of the WACS (World Association Chefs Society) Global Chefs Challenge 2010 which will take him to Sydney next year to represent New Zealand in the Asia Pacific finals. The winner will go on to compete against the winners of the other six continents for the title of world’s best chef.

Other 2008 accolades include winning the Southern Lights Open Chef of the Region for the third time in three attempts, and coaching the Central Otago Polytechnic team to double gold at the Nestlé Toque d’Or, New Zealand’s student culinary and restaurant service competition.

Sycamore immigrated to New Zealand from England 10 years ago after completing his catering qualifications.

“My first job cooking in a traditional English pub was an excellent learning experience. I was studying at the time so was able to experiment with techniques I was learning but also had to develop the skills to cope with producing lots of meals from scratch in a very tight timeframe,” he said.

Once in New Zealand, Mr Sycamore worked in Christchurch for six years including stints at Espresso 124 and Clearwater Resort but fell in love with the Central Otago food, wine and lifestyle. He moved to Queenstown to work at Blanket Bay in 2004 where he has been encouraged develop the careers of the entire culinary team.