Her complaints included his alleged conduct at a private staff party celebrating Amisfield being named among the world’s top 100 restaurants.
She also complained about a string of derogatory comments he allegedly made to staff.
The complaints formed part of a major HR investigation undertaken at Amisfield late last year, with Mabee being told he was not to be in the kitchen while it was being carried out, she said.
Vaughan Mabee has departed the restaurant Amisfield, where his signature dishes have resulted in global acclaim and awards.
The staff member said that despite the edict, Mabee was still visiting the kitchen.
The Herald has been told Mabee was given a final warning about his conduct.
Chef: ‘I badly let my team down’
Mabee told the Herald last Friday that he had resigned to “spend more time with my young family while also pursuing several overseas opportunities”.
He also took issue with his resignation being described as “sudden”.
In a statement to the Herald today, after being approached for comment on allegations about his conduct both in and away from the high-profile workplace, the celebrity chef offered an apology to staff he had offended.
“I unreservedly apologise to my former staff and colleagues at work for my inappropriate behaviour to them or any inconsiderate comments made,” he said.
“I love and respect all my team at the restaurant and meant no malice or harm with my actions.
Amisfield restaurant in Queenstown is regarded as one of the New Zealand’s best fine dining destinations.
“I badly let my team down last year by inappropriate drunken behaviour at a nightclub, that made me fully realise how unfair and unacceptable some of my behaviour had been and now want to strive to become that better person I know I once was and can be again.”
An incident at a Queenstown nightclub had occurred in the hours after a private staff party.
The Herald has been told Mabee was highly intoxicated and threw a bottle of champagne in the bar.
It is alleged staff who tried to help the chef – including by getting him a cab home – were abused by him.
The Herald has been told by the ex-Amisfield worker that a staff member was so upset at what they had seen and experienced, they resigned the next day.
“I’m stepping down to first focus on addressing my personal health issues, and being a present and loving father to my family,” Mabee said today.
Top chef Vaughan Mabee was also a MasterChef New Zealand judge.
“Again I am truly sorry for any harm or offence that may [have] impacted my fellow staff and colleagues. I respect you all and wish you well, Chef Vaughan.”
In response to the complaints, Mabee’s apology and comments from his former employer, TVNZ told the Herald this afternoon it was considering whether it was appropriate for the cooking show Mabee co-hosted – A Taste of Art – to remain on its online library.
The show was produced by an independent production company and aired on TVNZ 1 and TVNZ+ in February and March of this year.
The final episode was broadcast a month ago.
“The show is in TVNZ+’s catalogue and we will consider what steps we take here in light of reporting,” a TVNZ spokeswoman said.
Claim that management tried to protect Mabee
Amisfield owner John Darby confirmed Mabee had received two previous written warnings; in 2016 and 2022.
“At those times, the issues were investigated and resulted in formal written warnings. We clearly outlined that any further breach would result in dismissal,” he said.
More complaints were received late last year.
“Following more recent complaints regarding Vaughan’s conduct, he was immediately removed from the workplace while an independent investigation was conducted,” Darby said.
“Following the conclusion of that investigation, Amisfield accepted Vaughan’s resignation in February, ending our professional relationship with him.
“We do not tolerate inappropriate behaviour of any kind, and all matters raised by staff are always fully investigated and followed up with appropriate action. While we operate in a high-pressure environment, we categorically reject outdated ideas that justify a toxic culture.”
The Duchess of Cambridge visits Amisfield Winery in Queenstown during the royal tour of New Zealand in 2014. Picture / Fiona Goodall
But while both Darby and Mabee said the resignation was made in February, Mabee’s biography and a link to him as head chef remained on Amisfield’s website until it was removed mid last week.
Darby said the restaurant’s “focus is now entirely on supporting our staff and ensuring a safe, inclusive environment”.
“We are deeply grateful to the staff members who came forward; their courage is essential to the positive transformation of our workplace.”
But a former staff member claimed Mabee had been protected for too long, putting numerous young staff members in harm’s way.
A king crab offering at Amisfield Restaurant and Cellar Door.
“Why did you protect him instead of the people you knew he harmed?” she said.
“That’s not leadership. That’s cowardice.
“And your words mean nothing because your actions have already said everything.”
Mabee’s gastronomic creations last year took Amisfield Restaurant to a third-place finish in Food & Wine’s Global Tastemasters Awards.
The prestigious awards mine the expertise of more than 400 travel experts, chefs, food and wine writers and other hospitality industry specialists from around the world to nominate their most notable culinary experiences.
The awards state only the “most extraordinary” restaurants feature in the international category.
Given the global acclaim that Mabee and Amisfield have received, the venue is considered one of the leading contenders for New Zealand’s first Michelin stars, due to be announced next month.
Tourism New Zealand confirmed last November it was spending $6.3 million to bring the Michelin Guide – the world’s most famous restaurant ranking system – to Auckland, Wellington, Christchurch and Queenstown
Amisfield’s squid ink tagliatelle with paua, crayfish bisque and candied tomato.
On the morning of that announcement, Mabee told the Herald that over his 15 years with the restaurant, he’d set out to tell a “unique story of Aotearoa through wine and food” – but he was also working towards personal goals.
“… To be able to buy a house, have a beautiful family, keep this family sustainable – because being a chef is not exactly the easiest thing in the world.”
But the former staff member said while Mabee and Amisfield were getting international plaudits, the reality of life working under the star chef was anything but wonderful.
“It needs to be voiced how … it felt to be an employee and customers would come in and be like, ‘Isn’t Vaughan amazing?’ And we would be like, ‘Meh’.”
Neil Reid is a Napier-based senior reporter who covers general news,featuresand sport. He joined the Herald in 2014 and has 34 years of newsroom experience.
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Dining and Cooking