About Chef Carl
Leading and innovating all things culinary at InterContinental Wellington.
We are proud to announce that Carl Maunder has joined InterContinental Wellington as Executive Chef.
Carl Maunder has recently joined as Executive Chef at the capital’s iconic luxury hotel, InterContinental Wellington. Carl’s two decades of culinary experience has taken him on a global journey to some of the most highly acclaimed fine-dining restaurants by renowned celebrity chefs. Carl played fundamental roles in the successes of the restaurants that crossed his career path – from Singapore, where he re-designed the dining space at the prestigious and exclusive British Club, to the iconic Scott’s seafood Restaurant in Mayfair, which was voted best seafood restaurant in London at the time.
Chef Carl also worked closely with Kiwi legend Simon Gault for the Nourish Group New Zealand – a collection of multi award-winning restaurant brands. Carl’s career trajectory continued to soar as he later joined SkyCity Grand Hotel as Executive Chef, where The Grill Restaurant, by the affable Sean Connelly, was awarded Best New Restaurant and Restaurant of the Year plus 2 Hats. The Gusto at the Grand also scooped up 1 Hat under Carl’s guiding hand. Next, Carl joined the impressive and large-scale restaurant and bar Sean Connelly, at Dubai Opera, where it was soon awarded Best Newcomer by Time Out magazine.
Now back home, a new chapter begins for the Stratford-born chef at the heart of Wellington’s best known five-star hotel. He is enthusiastically welcomed by his new team at an important milestone for InterContinental Hotels & Resorts worldwide. The brand celebrates its Diamond Anniversary, where for the past 75 years it has represented the best of international and local culinary expertise. Drawing discerning diners from every corner of the globe, the restaurants and bars found at InterContinental Wellington have indulged the senses and expanded culinary horizons.
Chef Carl was attracted to the new challenge as a way of expressing the culmination of a 20-year point in his journey, revealing, ‘it’s now time to group it all together, harness different cooking styles and bring it all to my home country’.