About Pip Wylie

About Pip Wylie

Being brought up on a sheep and cattle farm in the Wairarapa has led me on a culinary journey and ingrained a deep respect for honouring New Zealand’s agriculture,  its seasons and its incredible artisans.  My culinary adventure started more than two decades ago at The Sugar Club in Wellington.

I started out washing dishes (which lasted all-of two days!) before Peter Gordon took me under his wing and introduced me to the world of Chefing. The rest,  as they say,  is history!  Through Pete’s mentoring and knowledge I found my passion for food and cooking,  and continued chasing my culinary dream.

To this day,  I feel every day I cook is living that dream.   I have worked all over the world (including at iconic restaurants like The River Cafe,  First Floor and French House Dining Rooms in London) and eventually opened my own place, Tabac, in Notting-hill Gate.  It’s been a blast,  but working in high end “hospo” takes all you’ve got and leaves little time for “life” – which is where Pip Wylie Catering comes in, balancing my life-long passion for food, with having an actual LIFE.