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foodie celebrity blog

Steve Logan - 'Restaurateur Logan Brown'


You'll know him from the TV series "Hunger for the Wild" with his good mate and business partner Al Brown, or enjoyed his hospitality whilst dining at Logan Brown, a Wellington Icon since 1996.    A wealth of knowledge from over 30 years in the Wellington restaurant business, Steve has seen his career take him from the fast paced life of restaurant service to tramping the back country all in the pursuit of food excellence.   Deservedly earning the title of Cuisine 2009 Restaurant of the year means we can all get an insight into a foodie at the top of his game.

In 2009 Steve was recognised jointly with Al Brown as Wellingtonian of the year. In 2010 Steve was inducted into the Restaurant Association Hall of Fame.

Blog Posts

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All On In April

It’s our own fault for agreeing to cook the feature dinner during the Kaipara Kai festival in Dargaville in early April. more>

 12/05/2011 09:45 a.m.

News From Logan Brown

March was a full on month for the team. We have been intensely training the latest recruits for the year and are delighted with the talent emerging from our own team and those whom we have recruited. A team of great individuals is important but the getting of them into a great team is essential for us to attain our goal of consistently delivering an outstanding dining experience for our guests. more>

 19/04/2011 10:20 a.m.

E’ Sensual Pinot Adventure Otago (comments 2)

Bear with me while I have a rave about my recent Central Otago wine region visit. I was hosted by Central Otago Pinot Noir Ltd alongside a few NZ wine professionals and restaurateurs, some Aussie sommeliers from flash Sydney restaurants such as Aria, Flying Fish and Est plus buyers from Hong Kong, Singapore and Los Angeles. A great bunch, whom became close great mates after enduring 4 days of intense hospitality. more>

 16/08/2010 12:38 p.m.

Leadership at LB and The ABs (comments 4)

Managing the dining room or kitchen through any busy service at Logan Brown is a massive task. With high guest expectations and eight to ten team in each department to supervise it’s a huge responsibility and being such a human orientated process there is so much that can go wrong. more>

 13/07/2010 09:57 a.m.

Choosing a Good Fish (comments 11)

For us, it is not just a matter of choosing a fish that has bright clear eyes and is free of odour. We now look to buy fish that is responsibly caught; that is, from a sustainable resource and caught using methods that do not harm the ocean floor or other marine animals such as birds and mammals. more>

 19/05/2010 06:14 p.m.

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