Greg Piner has an impressive career history as a chef, working for many leading restaurants around New Zealand. He is a three-time finalist in the Silver Fern Farms Restaurant Awards and won the Best Venison Dish in 2017.

He trained in Greymouth and over the years has steadily worked his way up the ladder. He has worked at many leading restaurants and luxury lodges alongside some of New Zealand’s best known chefs. These include Warwick Brown at Mikano, Richard Cross at Millbrook, Christchurch Casino and Michael Coughlin at Pier 24 in Dunedin. Greg regularly travels to China, gaining techniques from some of Beijing’s top restaurants.

He has been Group Chef at Vault 21 and Prohibition in Dunedin since February 2016. Prior to this he spent five years as head chef at Pier 24 Restaurant at Hotel St Clair.

Other restaurants and luxury lodges that Greg has worked at include:

  • Blanket Bay, Queenstown
  • Hotel Saint Moritz, Queenstown
  • Millbrook, Arrowtown
  • Mikano, Auckland

Since 2011 Greg has been an advisor for DB Breweries including the establishment of the flagship Restaurant for Monteiths Brewery on the West Coast.
He has also competed at an international level and won awards. In September 2016 he was part of the team along with Ken O'Connell (Bracken, Dunedin) and Fifi Leong (also of Vault 21) that was the first New Zealand team to win 'The Battle of the Pacific' title, beating 11 Australian and Pacific Island teams in the culinary challenge part of the competition. Greg is also on NZChefs’ new High Performance Squad.