Tania and Matt Bouterey. Our story so far…

Matt is Michelin trained, has worked with chefs such as Anthony Demetre, Bruno Loubert, Gary Holihead and Gary Rhodes and while in London he ran Sugar Reef, a restaurant owned by Marco Pierre White & Mark Fuller.  His passion to surpass the standard of cooking he achieved in London continues unabated.

During our time in London, we frequently dined at some of the famous restaurants picking up tips for great service, wine matching and amazing food along the way. We did a combi tour together around Europe and while having heaps of fun, also participated in plenty of wining & dining!  While travelling we would discuss for hours the kind of restaurant we would like to operate once we came home to New Zealand. On returning home, we came to Nelson for a holiday – fell in love with it, found a house… and here we are. 

Creating Bouterey’s was a wonderful challenge for us.  When we purchased the restaurant it was operating as an indian restaurant.  We completely gutted the space and started again.  We have tried to create a sophisticated “lounge” feel where you instantly feel comfortable with soft lighting and sultry jazz playing.  Special panels have been hung from the ceiling and placed on the walls so you can enjoy your meal without hearing the people next door or the clatter of knives and forks.  Oh one other thing we don’t cramp you in like sardines, we give you space to really enjoy your dining experience.