Originally from the United Kingdom, Mr Lisseman's experience includes a stint at Le Pont De La Tour restaurant in London, under chef Tim Powell, a protege of Marco Pierre White.
Mr Lisseman and his wife, who have lived in Kingston for the past six years, have a "soft spot" for the Kingston Flyer and the cafe was perfectly positioned to provide a memorable experience to visitors and residents, he said.
"Just like you would travel to a vineyard restaurant, a visit to the Flyer Cafe for good-quality food alongside one of New Zealand's most iconic steam trains has got to be a superb day out."
His new-look menu would feature home-made artisan breads, chutneys and preserves with an emphasis on local produce.
"I've always been really impressed by the quality of local produce in this area, and I'm really looking forward to weaving it throughout the menu.
"I think it's some of the best in the world."
Included in the "stand-out dishes" was the Central Otago tasting platter featuring locally sourced products.
The platter had been developed for the "First Class Carriage" experience on the train, but he then decided to offer it on the cafe menu as well, Mr Lisseman said.
Terrine-making was another passion for Mr Lisseman, who expected his terrines, incorporating products like duck, pork and pistachios, to become a drawcard for diners.
Wine matches would also be offered, aided by Kingston Flyer owner David Bryce's background in vineyards, he said.
"We're lucky that ... Bryce is a wine man.
"He still holds a fantastic passion for wine, so he's sourced some impressive 'Kingston Flyer' wines to complement the new menu," Mr Lisseman said.
The Flyer Cafe had undergone a "good spruce-up" over winter in preparation for its opening on Monday, the "kitchen brigade" having been decided on.
The Kingston Flyer steam train officially opens for the season on Saturday.
