Meet our people: Desmond Davies

Desmond Davies has been part of the Te Pae Christchurch Convention Centre team since 2019, joining as a member of the opening team and now leading the culinary operation as Executive Chef. Originally from Durban, South Africa, Des completed a three-year apprenticeship at the Royal Hotel before building an international career that took him across Africa, the Channel Islands, Poland, South Africa and Malaysia. Along the way, he developed his passion for large-scale hospitality and convention centre catering before making the move to Christchurch to help bring Te Pae Christchurch to life.

What inspired you to become a chef?

I've wanted to be a chef since I was about 16. I was always interested in art and creative subjects at school, and I loved the idea of making something from nothing. Being able to take individual ingredients and turn them into something special is still one of the most rewarding parts of the job.

What do you like most about your job and working at Te Pae Christchurch?

The people. We've built a really strong kitchen team, and many of the team members who helped open Te Pae Christchurch are still here today. I also love the ingredients and products we get to work with every day. New Zealand has incredible produce, and it's a privilege to create menus using local ingredients.

How is working at Te Pae Christchurch different from other organisations?

I've worked in convention centres for many years, but Te Pae Christchurch is unique because of the balance between working with large suppliers and smaller local producers. You can meet suppliers at local markets, source produce directly from growers and build those relationships, while still having the support of larger suppliers when needed. That connection to local producers makes a real difference.

What project or event are you most proud of?

Rather than a particular event, I'm most proud of opening the kitchen at Te Pae Christchurch and everything that came after it. It wasn't an easy journey, especially with the challenges of opening and navigating the uncertainty of the pandemic years. Coming out the other side with the kitchen thriving and most of the original team still together is something I'm incredibly proud of.

What keeps your role exciting?

I enjoy creating menus for large events, especially when clients want something a little different. One upcoming event is bringing together more than 1,000 people and embracing a playful theme, including nostalgic favourites like fairy bread and lolly cake. Finding creative ways to deliver those ideas on a large scale is always exciting.

Any hobbies or interests?

Outside of work, I've recently become passionate about fly fishing. Over the past year I've spent more time learning the craft, including tying my own flies. It's a great way to switch off, get outdoors and enjoy some of New Zealand's incredible scenery.

What's next for Des?

Now that Te Pae Christchurch is firmly established, I'm focused on giving back to the wider hospitality community. I'd like to become more involved with NZ Chefs, collaborate with other chefs across Christchurch and continue building relationships with the talented food producers and hospitality professionals in our region. For me, the next step is sharing knowledge, learning from others and helping strengthen Canterbury's food community.