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About Us

    Bryan Gault explains the history of Sous Chef and what makes us who we are today


When Simon Gault returned to New Zealand after working for extended periods in Italy and France, his greatest frustration was not having access to the high quality products he had taken for granted in Europe.


So Sous Chef was born out of a need to source and establish a network of suppliers producing premium quality cheeses, Balsamic vinegars and canned goods to supply Simon's restaurants and the New Zealand market. 


As a result of all the international networking over the years we have been fortunate to establish strong and lasting relationships with several long established family-run producers who continue to supply us today.  In many cases the relationship is now more as part of the family rather than one of supplier and customer. 


'Figli di Bruno Cantarelli' in Reggio Emilia falls very much into this category and it is now unthinkable to not spend time socially with the family when we are in Italy.  ‘Cantarelli’ continue to supply us with the very best Parmigiano Reggiano and more recently their high quality Grana Padano.


In Modena there is the Balsamic vinegar producer 'Acetaia Malpighi'.  Now under the direction of Alessandro Malpighi, they have been producing fine Balsamic vinegar for five generations. 


Not far away, still in Modena, there is 'Italian Food and Cheese' where Professore Nerina Aldini introduced us to their fine Scamorza... mmmmm we digress.


There are many more for whom family plays an important role in their business - as it does for Sous Chef.