The Technique Functions Facility is open for business with refurbished facilities and an elite team of hospitality professionals.
Dunedin diners are likely to recognise Mark from his ten years as owner and head chef of High Tide Restaurant and before that, a stint at Bell Pepper Blues. Having taken the reins of Otago Polytechnic Functions and Catering, Mark is dedicated to providing his patrons with wholesome, delicious cuisine and exceptional service.
Wibke moved from Central Otago where she was Cellar Door Manager for Chard Farm Wines to take up the key front-of-house position with Otago Polytechnic Functions and Catering. A hospitality management graduate from Hamburg, Germany, her experience includes work in several luxury lodges around Queenstown over the course of 16 years in the industry.