A recently retired Patisserie Chef Lecturer from AUT University boasts an illustrious 25-year teaching career that beautifully complements his extensive culinary background. Born in Wellington, Renny's journey in the culinary world started as an apprentice at Le Normandie Restaurant under the tutelage of 'Madame Louise.' He later expanded his skills at Bellamy’s at Parliament Buildings and Hotel Intercontinental Auckland, among other specialist establishments. Eventually, Renny transitioned to the "dark side," specializing in patisserie, a shift that ultimately led him to teaching.

Renny has lent his expertise to domestic and international culinary and patisserie competitions as an educator and a seasoned judge. His judging resume includes renowned contests like Toque D'Or, Bocuse D'Or, Trans-Tasman Tertiary Competitions, World Junior Pastry Chef, and the prestigious Chocolate Masters in Italy.

A self-proclaimed aficionado of ice cream, chocolate, and bread, Renny has made three educational sojourns to Italy. He has further honed his palate and skills there, judging chocolate competitions and collaborating with his friends Antonio and Stefano on crafting fine chocolates, gelato, and bread. This wide-ranging experience makes him a particularly discerning judge, especially when ice cream—and especially chocolate ice cream—is on the table.

Ken, an accomplished chef with over 30 years of experience, has made a significant impact on the culinary scene in New Zealand. Originally from Cork, Ireland, he now resides in Auckland as the owner and chef of Copia. Throughout his career, Ken has excelled in both team and individual competitions, earning over 90 awards. His modern European and New Zealand-influenced cuisine has garnered recognition, including Cuisine Restaurant of the Year accolades. Ken's expertise and leadership extend beyond his own ventures, as he currently serves as the Team NZ Coach for APAC 2022 and the Bocuse d'Or 2023 final.

Angie Wilson plays a crucial role as the Sponsorship Manager for Bocuse d'Or. She has been instrumental in securing financial assistance and sponsorships, including products and services, for the recent Bocuse d'Or Asia Pacific Selection and the Bocuse d’Or World Finals in Lyon, France. Angie's extensive media and PR connections have effectively raised awareness of the competition and the Team within New Zealand. Notably, Angie was the former hospitality teacher at Onehunga High School and then moved to Head Of Department for over 22. She dedicated her time to raising funds for participation in many international competitions. In the 2016 International Jeunes Chefs Rôtisseurs Competition, she was able to support one of her students to achieve an outstanding 2nd place, a first for any New Zealand competitor in over 25 years.

Brett McGregor's remarkable culinary journey has taken him from Masterchef NZ to becoming an acclaimed author of three cookbooks. His passion for food is fueled by his love for travel and people, continuously refining his craft in some of the world's best kitchens. As the Compass NZ Brand Ambassador and Executive Chef of the Strata Lounge, Brett showcases his internationally acclaimed culinary skills, serving over 1000 people daily. Beyond work, he remains grounded, fostering friendships with organizations like MND New Zealand, Blue September, and Cure Kids. Brett's dedication to culinary excellence and supporting the industry's future shines through his consultancy work and role in the Compass NZ Culinary Council.

With 18 years of experience in the design realm, Alan Hughes has been instrumental in sculpting both global and grassroots brands. Not just a designer, Alan is also a passionate foodie whose culinary adventures span the globe, reflecting a palate as diverse as the brands he's helped cultivate. As the proud owner of a premium tea business, Alan is steeped in design and entrepreneurial prowess, bringing a unique blend of business acumen, design and structure to the board. His multifaceted expertise bridges creativity and commerce, making Alan Hughes an invaluable asset to any team.

(Plus he made a great driver in France for the team.)

Anton Tyers, MBA (Distinction) and Advanced Diploma in Occupational Health and Safety, brings extensive experience in operations, strategy, and safety management across diverse sectors. As General Manager at Nexus Logistics, he spearheaded transformative initiatives leading to substantial safety improvements. Previous roles at Griffins Food and Goodman Fielder showcased his leadership and performance improvement skills. Currently pursuing a Masters in Business (Human Resources), Anton's blend of academic excellence and practical expertise makes him a valuable asset to the Bocuse d'Or organization in New Zealand, where his strategic thinking and communication abilities will drive organizational excellence and growth.

A seasoned business and governance professional, brings extensive leadership experience to his roles in the not-for-profit sector. As Deputy Chair of the Labour Party's LGBTQIA+ Affairs, he advocates for marginalized communities' rights and increased political representation. Serving as a Board Member and Trustee for organizations like NZBarok and Scope Aotearoa, James ensures strategic oversight and mission fulfilment. As Director and CEO of Pomeroy Group Ltd, he drives success in hospitality advisory and management, providing top-tier services across Canterbury. His community involvement includes sponsorship and advisory roles for events like Christchurch Pride and Toi Toi Opera. With a solid educational background and professional memberships, James is poised to contribute effectively to governance and business endeavours, leveraging his expertise and passion for positive change.