Chef Karisa Cheque

An innovative and globally accomplished chef, I bring over 18 years of culinary experience that spans continents and cultures. My journey began in Brazil and has taken me to the Caribbean, Asia, and now to the heart of New Zealand — beautiful Taupō — where I continue to evolve and share my love for food.

In Brazil, I trained under and worked alongside some of the country's most respected culinary figures, including Chef Vivi, Alex Atala, and Vinicius Rojo. My passion for flavour and creativity led me to launch and run a successful personal catering business for six years, establishing a loyal following before expanding my career internationally.

In 2019, I moved to Hong Kong and joined Uma Nota, a Japanese-Brazilian concept where I brought my native flair to the menu. Soon after, I was appointed Head Chef at Club Rangoon during its exciting launch, and later promoted to Group Executive Chef of Common Abode, leading the opening and culinary direction of their second concept, Candour. I also honed my fine dining skills working alongside acclaimed Chef Agustin Balbi at the Michelin-starred Andō.

My most recent role in Hong Kong was as Head Chef at Bar Leone — a standout venue that debuted on Asia’s 50 Best Bars list, earning the prestigious 50 Best award as the number one bar in Asia and number two in the world in 2024, along with the Disaronno Highest New Entry accolade.

My work has received industry recognition, including Hong Kong Living’s Best New Restaurant (2020) and Tatler Dining’s Best New Restaurant (2021) for Club Rangoon.

Now based in Taupō, I’m bringing my international perspective, refined technique, and passion for excellence to new culinary adventures — from private dining to consulting and beyond. Whether in a Michelin-starred kitchen or an intimate event, my goal remains the same: to create unforgettable experiences through food that is soulful, innovative, and crafted with care.