The Rees chef presents Central Otago on a plate

Trent Watson Has Redefined Dining at The Rees Queenstown

Trent Watson, the executive chef at True South Dining Room at The Rees – included in the first MICHELIN Guide for New Zealand – presents Central Otago on a plate. The exciting selection announcement was made at the eagerly awaited inaugural MICHELIN Guide Aotearoa restaurant ceremony event held in Auckland in late June. Watson attended the event to hear the news. It is a well-deserved inclusion, as Watson has created a menu at True South Dining Room that tells the story of New Zealand, from native ingredients and local farmers to global influences that reflect the country’s evolving identity.

Few restaurants enjoy a setting as spectacular as True South Dining Room at The Rees Hotel Queenstown. Framed by the shimmering waters of Lake Wakatipu and the dramatic peaks of the Remarkables, it’s a place where the landscape is as memorable as the meal.

With Executive Chef Trent Watson at the helm, the award-winning True South Dining Room embarked on an exciting culinary chapter – one that’s deeply rooted in Central Otago while embracing the diverse flavours shaping modern New Zealand cuisine.

After more than 27 years in professional kitchens, Watson arrived at The Rees Queenstown with an impressive résumé, a passion for local produce and a simple philosophy: cook food that genuinely belongs here.

 

From kitchen hand to cooking for music legends

Watson’s career began almost by accident.

Fresh out of school, a year off before university never eventuated after his father encouraged him to take a job as a kitchen hand instead.

That gap year became a lifelong profession.

One of his earliest career milestones came at The Woodbox in Waikato, then regarded as one of New Zealand’s finest restaurants, where he discovered the discipline and creativity of fine dining.

Snowboarding later led him to travel extensively before another chance encounter saw him catering backstage for international touring artists.

“It started with Meat Loaf,” Watson recalls, laughing. The Bat Out of Hell Meat Loaf that is.

That single event grew into a five-year career catering for musicians throughout Australia and New Zealand.

Among the stars he cooked for, one remains unforgettable.

“Dolly Parton was my absolute favourite. She was incredibly generous with her time and simply wonderful to everyone around her.”

Finding home in Queenstown

Ten years ago, Watson and his American wife settled permanently in Queenstown, drawn by their shared love of skiing, mountains and the outdoors.

Although he’d long admired True South Dining Room from afar, he admits he’d never actually eaten there.

“It always had an incredible reputation and fantastic chefs, but it somehow felt like one of those beautiful hotel restaurants that locals admired from a distance.”

Now he’s been leading the kitchen himself for a few years, he’s changing that perception.

“I wanted to maintain the exceptional standards the restaurant is known for, while also making it somewhere locals feel comfortable coming to enjoy.”

A menu inspired by Central Otago

Locality sits at the heart of Watson’s cooking.

Much of his produce travels only minutes to reach the kitchen.

Lamb comes from nearby Royalburn Station. Vegetables arrive from growers in neighbouring Garston. Wherever possible, ingredients are sourced within Central Otago.

Even native harakeke (New Zealand flax), growing around the hotel itself, finds its way onto the plate.

The chefs spend weeks harvesting the flax seeds before toasting and grinding them into flour for handmade pasta.

“The flavour is wonderfully nutty, with almost a cocoa-like bitterness,” Watson explains.

It’s an ingredient few diners would expect – but perfectly captures his commitment to showcasing authentic New Zealand flavours.

Foraging adds another layer

Seasonality extends well beyond local farms.

Watson regularly forages for elderflowers and elderberries, transforming them into syrups and vinegars that appear throughout the dessert menu.

He’s also exploring the region’s wild mushrooms, although with understandable caution.

“It takes plenty of research,” he laughs.

That balance between creativity and respect for nature defines much of his cooking.

 

A modern expression of New Zealand cuisine

Rather than recreating traditional dishes, Watson wants his menu to reflect New Zealand’s evolving cultural identity.

He sees the country’s cuisine as a story told in layers.

It begins with Māori ingredients and cooking traditions, including native herbs such as horopito and kawakawa, before embracing European farming heritage and the diverse culinary influences brought by more recent immigration.

“My goal was and still is to create a menu that reflects not only where we are geographically, but who we are as a society.”

Instead of chasing culinary trends or “fusion” for its own sake, every ingredient has a purpose.

The result is food that feels contemporary while remaining unmistakably New Zealand.

Standout dishes with a story

Every dish on Watson’s menu begins with an idea – or often a memory.

His slow-cooked “cow tucker tart” transforms an old-fashioned squash once considered fit only for livestock into something unexpectedly elegant.

Cooked gently for hours, the vegetable caramelises naturally into a sweet, richly flavoured filling.

“It was something everyone dismissed,” Watson says. “I wanted to show just how good it could be.”

Life beyond the kitchen

Outside work, Watson heads for the mountains.

Winter means splitboarding into the backcountry in search of untouched snow and solitude.

Summer is reserved for mountain biking, hiking and tending his home vegetable garden.

Although the long hours of professional kitchens leave little spare time, he wouldn’t have it any other way.

“This isn’t really a job,” he says.

“It’s pure passion.”

And that passion is evident in every dish emerging from the kitchen at True South Dining Room – where local ingredients, thoughtful technique and the landscapes of Central Otago combine to tell a uniquely New Zealand story.

The Rees named in the Michelin Guide, New Zealand

The Rees has officially been accepted into the Michelin Guide – an outstanding achievement and a significant milestone for both the restaurant and The Rees Hotel. This recognition is a testament to the passion, creativity, and dedication that Executive Chef Trent and the talented kitchen brigade bring to every service. Their unwavering commitment to excellence has truly earned this remarkable honour.