Regnar began his career in kitchens at 16 as a kitchen hand in Hawke's Bay. He soon discovered his passion for cooking and at 17, moved to Wellington for a job cooking at Cafe Bastille, then considered one of New Zealand's best restaurants. Here he trained in classic French techniques and honed his skills.
At 18, he moved to the General Practitioner where he undertook his apprentice under top Wellington chef Len Baldwin and continued to learn classic European cooking with a big focus on cooking game. After completing his apprenticeship, he was awarded New Zealand apprentice of the year.
In 2010, he spent several months undertaking work experience in some of London's top restaurants including the two-hatted Le Gavaroche, two-hatted Marcus Waring at The Berkley, one-hatted St John and Peter Gordon's Providore.
Upon his return to New Zealand in 2011, Regnar took on the role of Head Chef at Mark Limachers Ortega Fish Shack. From here he went from strength to strength, gaining his first chef's hat at the age of 25. He continued to be awarded a hats for all of his seven years running Ortega, being awarded two hats in his final year.
After spending a couple of years in Auckland, Regnar has returned to his home town of Hawke's Bay to head Black Barn Bistro as Executive Chef.
Regnar loves the outdoors, hunting and fishing and his cooking and ethos are based around simple food done well using the best Hawke's Bay and New Zealand ingredients.