Mark Gregory is the first New Zealand chef awarded the “Master of Culinary Arts” by the Royal Academy and the French “Meilleur Ouvrier” ( Master Craftsman ) status, after enjoying a career spanning two decades in top European kitchens, television and books. Following 19 year working in Europe Mark returned home to New Zealand with his family in 2007.

His daughter Analiese also a chef spending four year as head chef to Peter Gilmore at Quay restaurant in Sydney which is listed in San Pellegrino Worlds “Top 50 Restaurants”

Today Mark, designs for his Chefs wear brand Le Chef, is a director of Denny’s, Eveve Software, RestaurantHub. Consults for leading New Zealand companies incl Lion, Cookie Time and Kenwood Delonghi as well as founding trustee of DineAid, the charity for the NZ restaurant industry.

Chef Corey Hume was born and raised in Christchurch, New Zealand. He trained at Christchurch Polytechnic and won a scholarship to further his training at Johnson & Wales University in Rhode Island, Providence, USA.

Throughout his career Corey has been a representative for New Zealand, Australia and Australasia (as a whole) numerous times and is currently on the New Zealand Fonterra Olympic Squad.

Corey is the Executive chef for one of the world’s most exclusive and well-regarded lodges, “Blanket Bay” in the Otago town of Glenorchy. There he and his team cater to some of the most discerning guests who all have the highest expectation in service, wine and of course cuisine.

Whilst running the day to day operations of the Blanket Bay kitchen, Corey still finds time to foster, train and mentor his team not only in their careers but also in the culinary competition arena where he has helped train New Zealand “Commis Chef of the Year” as well as New Zealand “Pastry Chef of the Year”. A true testament to his passion for cuisine, competitions and the hospitality industry.

Corey will bring his vast experience and driving passion for the industry and New Zealand produce to the roll of Board Member for Bocuse d’Or New Zealand. He will be adding another strong “string” of expertise and skill to the Bocuse d’Or New Zealand “bow”.

John started his career in fine dining at Number Five Restaurant in Auckland while studying at ATI (now AUT). He followed his passion to work for the Roux Brothers in London, and in 1988 was employed at Le Gavroche, then a three star Michelin restaurant. John lived in Japan for several years prior to opening a Japanese restaurant in Auckland. He started teaching at AUT in 2008 and in 2013 had progressed to Programme Leader of the Diploma in Culinary Arts and Diploma in Patisserie. John frequently travels overseas to ‘stage’ (to enrich ones industry experience) in leading restaurants, and is an active member of the New Zealand Chefs Association. He has led many AUT culinary teams to gold medal success at national competitions and has a level 5 judge’s qualification and was a member of the New Zealand Culinary Olympic Team that competed in the IKA Culinary Olympics 2016. John is also the president of Bocuse d’Or New Zealand. John currently holds a Post Graduate Diploma in International Hospitality Management qualification and is passionate in the field of food and menu development.

Ken is originally from Cork, Ireland and moved to New Zealand in January 2007 to take on the role as Executive Chef at Vidal’s Winery in February of that year.

He has been perfecting his approach to the craft for over 30 years in Ireland & European competitions where he has been recognized as a talented team & individual competitor.

Born in Cork, Ken completed culinary training at Cork Regional Polytechnic gaining City & Guilds with Irish equivalent qualification as an apprentice.

He Is Currently a member of the New Zealand Culinary Olympic Squad due to compete in Germany in October 2016 and has been a member of the Irish Culinary Team 2004 to 2007 and as part of the Irish Culinary Team he has competed in 2004 Culinary Olympics, Scot-Hot 2005 in Scotland, Catex 2005 Dublin, and Culinary World Cup 2006 in Luxemburg.

He holds over 80 awards to date, has been awarded 2008/2013 New Zealand Chef of the year. He has also been awarded the 2009 Restaurant association continuing education grant, which he used to travel and work at Quay restaurant with Peter Gilmore in Sydney.

Ken is also a Board member of ConversationNZ

His approach & style has had a positive impact on food and the hospitality business in New Zealand. His modern European and New Zealand influenced cuisine has been recognized with his selection for Cuisine restaurant of the year in 2009 and 2010 with Vidal Winery and Receiving His First Cuisine Chefs hat for Bracken this year.

He went to Distinction Hotels as the group executive chef from the Hermitage Hotel in Mount Cook National park where he was the Executive Chef from March 2011 with great personal and team success.

His accolades with his culinary team was winning New Zealand Regional Team of the Year 2012 at the Auckland culinary show,  and  2 of his chefs winning south island chef of the year and south island commis chef of the year in 2012 at Southern lights under his tutelage.

He is currently the chef/ owner of Bracken restaurant with his wife Fiona in Dunedin at 95 Filleul Street. The cuisine is Local, modern, seasonal and innovative using organic and free range ingredients offering a tasting menu only.

The approach to food is completely seasonal with the menu changing fortnightly where the importance is given to the source of the ingredients which are used at their best.

Bio coming soon.