Despite having emailed our food sensitivities months in advance, over our entire 5 day stay, the chef was too lazy to provide us with adequate replacements for items in their food service (example, instead of a creamy vegetable soup we were served raw grated cucumber/zucchini in a bowl). Also, we were made very ill following breakfast on Jan 1. My wife had emailed in advance asking for gluten free toast and/or cereal with almond milk as her breakfast. Sadly, the chef wasn't able to provide it until the last morning. How sad is it that a proper chef couldn't be bothered to order what had been asked and paid for, in advance.We couldn't get them to stop serving gluten cookies in our room during turndown service until the last night when we were offered a simple strawberry on a plate (ouch!) as a replacement. One single, small, lonely, solitary, sad strawberry with dirty greens still attached. We are fortunate enough to have traveled the world, and this was by far our worst experience ever. The good news is that all the servers we encountered were amazing! Lindsey, Mikaela, Florian, Paulina, and Stephanie!!! Bottom Line, I think the chef is burnt out and doesn't care, or maybe he is a sous chef and has been thrust into the role of executive chef. If you don't have any food allergies, you might be safe to stay here, but I'm guessing his attitude will spill over into regular food prep and "safe handling will become an issue". For $2,500NZ a night, would you want to stay here?