General Manager - Andrew Meyers

Andrew Meyers had been Head Chef at LBR for two years. He has vast culinary experience from around the globe and has brought an exciting array of his biggest influences to the kitchen at Long Bay. Since being here Andrew has been awarded the Beef & Lamb Hallmark of excellence two years running and played the vital role in LBR achieving the Corban's Perfect Match Food & Wine Competition Copper Ladel Award.

Andrew has now stepped out of the kitchen to manage the restaurant. 

Andrew's Seared Salmon with marinated Turkish slaw will be featured this November in a new cuisine book - Coastal Kitchen 

Head Chef - Richard Hall

Richard trained as a chef more than 10 years ago in his native Otago before a move to Westland's World Heritage Hotel. Since then Richard has worked in and run some famous award winning London restaurants before a move back home saw him the Chef of the Island Passage super yacht. Richard's talent in the kitchen maintains a strong focus on freshness and flavours, and will see you coming back for more.

Sous Chef - Alistair Hubbard. 

 Alastair joined us in winter 2009. Alastair trained in the Bay of Plenty at places such as Astrolabe and Bella Vista Lodge before a stint in Melbourne. On his return he has worked in some top Auckland restaurants including Euro under Simon Gault. He brings a wealth of experience to our kitchen and is constantly passing on his knowledge to our apprentice chefs

Commie Chefs

 - Greg Brown

Greg has Joined the LBR Team as an apprentice through the Hospitality Standards Institute of New Zealand. He's learning fast so you might see an idea or two of his on the menu in the next year.

 -  Byron 'Buzz' Raubenheimer 

Buzz has been with us for three years in various roles and we are pleased to say he has now joined the Hospitality Standards Institute apprenticship program with us. Buzz and Greg will be learning all the techniques and secrets of their mentors over the next few years