About Us

With more than a quarter century of experience in food, hospitality and hosting the best BBQ, Raymond van Rijk, a graduate of The Maastricht, School of Hotel Management, The Netherlands, has decided it's time to pass on his knowledge.

The Restaurateur of Peak House Restaurant, Havelock North, has lived in Indonesia, The Netherlands & France, but settled in New Zealand's premium wine-growing region of Hawke's Bay 30 years ago.

Raymond was keen to put his years of grilling and spit-roasting experience to good use: "I love sharing the knowledge I've gathered, and seeing people gain confidence. The pleasure they get from their own abilities, tasting food they've cooked and it tastes great, and knowing that they can do it again because they have the techniques and they can be creative with that, not just following a recipe."

What Raymond understood was that the BBQ Gourmet course - the first of its kind in New Zealand - had to be structured and specific: "I didn't want to create a course that just gave a few recipes - I really want people to learn everything they can: the how and why."

Also on the team are Noel, John & Kirsty - an enthusiastic group of chefs and food specialists who teach, work in product development and test & devise new equipment. "We love to get out of the kitchen, but still indulge our love of cookery."

And Raymond's BBQ Gourmet is on the move, not just business wise - although Raymond's BBQ Gourmet is certainly busy, with courses pre-booked months in advance - but globally. He's already teaching all over New Zealand with courses scheduled in Auckland, Taupo, Hawke's Bay, Wairarapa, Christchurch & Wellington.