Before joining Amisfield, Vaughan honed his skills at renowned establishments such as Martin Berasategui in Spain and the legendary Noma in Copenhagen, where he contributed to its rise as a global culinary leader. At Amisfield, Vaughan creates innovative dishes using the freshest local ingredients, showcasing New Zealand’s diverse produce in every dish.

His culinary approach is rooted in a deep respect for the land, with each creation expertly paired with the estate’s exceptional wines. The restaurant’s unique design, crafted by architect Kerry Mason, reflects the stunning surroundings of Lake Hayes and invites guests to experience New Zealand’s warm hospitality in a breathtaking setting.

Vaughan’s dedication to innovation and sustainability in the kitchen has made him a respected figure in the culinary world, continuing to inspire both his team and guests at Amisfield, where the dining experience is both memorable and rooted in the landscape’s natural beauty.