Geoff Ngan started life out as a commis chef at Shed 5 in 1997 under the original owners.

He has travelled the world extensively cooking and experiencing international cuisine in Western Australia, Asia (from the Singaporean Peninsula to Beijing and everything in between), the West Coast and Central US, Canada, South America and Europe.

It’s a pleasure to work with the lamb from Silver Fern Farms. In a nutshell it’s all about quality and consistency. So when I can access a product as good as this it gives my team of chefs confidence and pride in every plate we present to our diners.

In 2005 he returned to Wellington and spent three years at Shed 5, this time as the Senior Sous Chef under Simon Gault.

In 2008 he got the travel bug again and headed to the UK and took up a cooking role at ‘The Kitchin’ under Thomas Kitchin (1 Michelin Star). Geoff then joined the ex-sous chef of ‘The Glass House’ London (a 1 Michelin Star) to run a small boutique restaurant called ‘Le Marche Noir’ (also in Edinburgh) where he and his business partner achieved a Michelin Bib Gourmand. After he left ‘Le Marche Noir’ he was head chef in London for an independent film / theatre studio. In this role he catered for film, music and television celebrities.

In late 2010 he returned home again and was shoulder tapped by Simon to Return to Shed 5 (for the third time!) . Geoff took up the role as Head Chef and hung up his traveling boots to raise a family in Lyall Bay. In 2012 he also became head chef for sister restaurant in The Nourish Group, The Crab Shack, on the southern end of the Shed 5 building.