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Telecom_MasterClassRestaurant Association of New Zealand

Telecom MasterClass with Fernando Peire

The NZ Restaurant Association has scored a culinary coup, with Fernando Peire, director of London’s famous The Ivy Restaurant, headlining this year’s three Telecom MasterClasses.

Renowned for reviving London’s most-loved and enduring theatre restaurant not once, but twice, Peire will share his experience of creating world-renowned restaurant businesses with New Zealand’s hospitality industry.

And for the first time, restaurateurs in the lower North Island will have a chance to learn from some of the world’s hospitality greats, as the Restaurant Association takes its Telecom MasterClasses to Wellington.

“Fernando Peire has an unrivalled understanding of the restaurant business, and an instinctive feel for how to create a broad and loyal customer base – crucial to any successful restaurant,” says Steve McKenzie, chief executive of the Restaurant Association.

“Not only has he built the legendary The Ivy up twice, he has also rescued and relaunched many other renowned restaurants and hotels. Any restaurateur would relish the chance to learn from his knowledge and understanding.”

Peire began in the restaurant trade while putting himself through a degree in law and French at Manchester University. After graduating, he moved into the industry fulltime, first managing, and becoming a shareholder in, Manchester’s S&K Restaurant, and then operating The Left Bank restaurant with a business partner in London’s Chelsea.

In 1990 he joined the newly re-opened The Ivy restaurant as senior Maitre d’, eventually becoming a shareholder and board member. When The Ivy’s parent company was bought by the Belgo chain, he left to become a consultant, turning around some of the world’s once grand, but now struggling, restaurants and hotels, and launching others.

Soho’s Quo Vadis, Holland Park’s The Halcyon, Morton’s Berkeley Square, Villa Nova in Barbados and Paddington’s The Frontline Club and Restaurant all benefited from Peire’s attention.

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