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Posts by Jenny

Ben BAYLY

April 14th, 2017 Posted by Culinary 0 comments on “Ben BAYLY”

Born and raised on a dairy farm in Waikato, New Zealand. Ben as a young chef won Commis Chef of the Year 1999, National Youth Skills 2000 and the Bill Gallagher scholarship at Johnson and Wales University of Culinary Arts in Providence, Rhode Island, USA.

Bayly then spent the next 8 years working in famed restaurants around the world. Fenix in Melbourne, Le Crique in Las Vegas, The Square & the Ledbury in the U.K, Restaurant Jean-Paul Jeunet and Atelier de Joel Robuchon in France.

In 2009 Bayly returned home to New Zealand and is the executive chef of the 3 Hat restaurant-The Grove. In 2013 Bayly opened the Italian Baduzzi in the North Wharf, immediately gaining 2 Hats in the Cuisine Good Food Guide.

Other Awards include Metro Supreme Restaurant of the Year award 2010 & 2011, and Best Cuisine Metropolitan restaurant 2012, Best speciality restaurant 2014 & Cuisine Good Food Guide Chef of the Year 2014.

Mark GREGORY

April 14th, 2017 Posted by Team 0 comments on “Mark GREGORY”

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.

Matt LAMBERT

April 14th, 2017 Posted by Culinary 0 comments on “Matt LAMBERT”

Executive Chef & Co-Owner, The Musket Room – Chef Matt Lambert marries his New Zealand heritage with a modern, innovative culinary technique at The Musket Room, where he is the Executive Chef and Co-owner, in partnership with restaurateur Jennifer Vitagliano and Manager Barbara, his wife.

Lambert’s menu draws inspiration from his Kiwi upbringing, experience working in New York City’s best kitchens and passion for locally sourced produce. Under his leadership, The Musket Room received a highly coveted Michelin Star, just four months after opening in May of 2013. Born and raised in Auckland, New Zealand, Lambert knew from a young age that he wanted to be a chef.

After applying for his first job at age 11 (the chef told him to come back when he was of age), Matt first found himself in a kitchen at 14, washing dishes and getting to know the industry that would become his life. At 16, he was granted an apprenticeship with New Zealand restaurateur Garry Bates, an experience which lead to his acceptance into the Culinary Program at Auckland University of Technology.

In 1999, Lambert relocated to Wellington, New Zealand, where he worked in various restaurants while completing his degree at Whitireia Community Polytechnic.

Shortly after graduating, Lambert and his mother opened a café called Sun Seair. Realizing that he still had a lot to learn about the business, Lambert returned to Auckland to work at Mediterranean mainstay, Red, and alongside Chef Michael Meredith at The Grove, where he met his future wife Barbara.

There, Lambert honed his craft and developed a passion for combining classical techniques with Asian flavors. Meredith impressed Lambert with his ability to stay current on global culinary trends, and it was, in part, with his encouragement that Lambert went to the United States.

Soon after relocating with Barbara to her home state, Lambert was hired as a sous chef at John’s Café in Woodbury, CT. Lambert loved working with local farmers to create his seasonal menus, while combining various American ingredients with those of New Zealand.

After two years at John’s Café, Lambert secured a position at PUBLIC, a one star Michelin-rated restaurant owned by the AvroKO group. There, he was quickly promoted to Sous Chef at their sister restaurant Double Crown and eventually worked his way up to Chef de Cuisine of PUBLIC and Saxon + Parole, which opened in 2011.

In his time with AvroKO, Lambert had the opportunity to compete on “Chopped” on the Food Network, taking home first place at the end of the episode.

When not in the kitchen, Lambert enjoys spending time with his son, traveling and playing the drums. Follow him on Twitter and Instagram @MusketMatt.

Michael COUGHLIN

April 14th, 2017 Posted by Culinary 0 comments on “Michael COUGHLIN”

Michael left school at 16 to pursue a cooking career in the Royal New Zealand Army, things didn’t go according to plan and after a severe knee injury, Michael found himself back in his home town of Dunedin, looking to continue where he left off.

Michael completed his training as a chef at the Otago Polytechnic, whilst filling a multitude of kitchen positions in Central Otago and Dunedin , gleaning as much knowledge and skill that he could.

Of the 33 years Michael has been cooking he has spent 28 of these self employed in various operations in Alexandra and Clyde to his 18 years as Chef / Patron at the celebrated Bell Pepper Blues Restaurant in Dunedin.

Michael’s passion for food and especially his enthusiasm for meat is reflected in his success of winning many cooking competitions including Southern Venison Plate, the Nation Cervena Plates, he has been a four time selected Ambassador for Beef & Lamb New Zealand and current life time Platinum Ambassador with 3 fellow chefs that hold this very exclusive title.

Michael has currently focused his skills and passion to the opening up and running of the Pier24 kitchen at Newly built Hotel on St Clair Beach “Hotel St Clair” that was built and opened 5 years ago.

Alongside this busy operation, Michael spends a great deal of his time consulting and working with the Product Development & Marketing team from Silver Fern Farms up and down the Country, which is why he is here today to help us share with you our ‘Plate to Pasture Story”

Michael MEREDITH

April 14th, 2017 Posted by Culinary 0 comments on “Michael MEREDITH”

Chef Michael Meredith was born in Samoa, and moved to New Zealand when he was 13. His passion for food and cooking was born when he enrolled at Auckland University of Technology.

After that he left to study at The Culinary Institute of America for several months and then staged at several top-notch Manhattan restaurants, including Montrachet, March, and Gramercy Tavern.

Upon his return to New Zealand, Meredith worked his way through the best of Auckland’s kitchens: Antoine’s, Vinnies, and then as the founding chef of The Grove.

In September of 2007 Meredith opened his eponymous restaurant in Mt. Eden, Auckland. Since its opening, Merediths has received numerous accolades, including the Metro Audi Restaurant Award of Supreme Winner and also the Cuisine Restaurant of the year 2012 and recently Michael won Metro Audi Ward of Best Chef 2012.

Corey HUME

April 14th, 2017 Posted by Team 0 comments on “Corey HUME”

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 was a member of the Fonterra New Zealand Olympic Squad that competed at the Culinary Olympics in 2016.

Corey is the Executive chef for one of the world’s most exclusive and well-regarded lodges, Blanket Bay Lodge 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. The lodge, has won numerous International awards. Most recently for its Spa and Food and Beverage, as the only NZ establishment awarded the NZ Winner of the World Luxury Restaurant and Spa Awards for 2017.

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 is a Trustee of The New Zealand Culinary Arts Academy and the current Coach of the Bocuse d’Or Team New Zealand 2018, a role which he is eager to enable our Candidate and Commis competitors to be their absolute best during the Bocuse d’Or Asia Pacific 2018 Selection.

John KELLEHER

April 14th, 2017 Posted by Team 0 comments on “John KELLEHER”

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. he holds a level 6 judge’s qualification and was a member of the New Zealand Culinary Olympic Team that competed in the IKA Culinary Olympics 2016.

John is the president of Bocuse d’Or New Zealand, and currently holds a Post Graduate Diploma in International Hospitality Management qualification from AUT University. He remains passionate in the field of food and menu development.

Ken O’CONNELL

April 14th, 2017 Posted by Team 0 comments on “Ken O’CONNELL”

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 also holds a Bachelor’s degree in Culinary Arts with Distinction.

He was a member of the New Zealand Culinary Squad 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 90 awards to date, has been awarded 2008/2013 New Zealand Chef of the Year, with the most recent success being team captain for Team Otago in 2016 at the Battle of the Pacific in Melbourne Australia, attaining Gold and winning the battle against 11 other teams. 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.

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.

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 two 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.

Ken was the chef/owner of Bracken restaurant with his wife Fiona in Dunedin for 5 years. Bracken gained 1 Hat in its first year and received 2 Hats in 2017. The cuisine is local, modern New Zealand, seasonal and innovative using organic and free range ingredients offering a tasting menu only format.

Martin HARRAP

April 14th, 2017 Posted by Team 0 comments on “Martin HARRAP”

Martin Harrap has spent many years in Hospitality, since his Indentured Apprenticeship. He has always maintained learning can take place in everything you do. From early beginnings as a young apprentice through to his work in all front of house areas of the business. He moved though, his advanced exams to work in all aspects of cookery, from small restaurants, large establishments and out catering. Before moving to New Zealand, he was a Principal lecturer at a Catering college in the UK.

On bringing his skills to Auckland in 1988, he moved from the teaching field at two major polytechnics back into his executive chef’s position at a large theatre serving over two thousand people. His worked over the past twenty years has seen him work as a consultant for large and small operations, in Australia, Hong Kong, Singapore, Niue, Rarotonga along with work on Cruise liners and work for the New Zealand Government. His own company has been asked to assist with both large and small operations in both back and front of house operations and he ran a successful restaurant for a number of years.

He was President of the National Chefs body the New Zealand Chefs Association and along with his organisational skills has managed the National Cookery competitions for ten years. He is also involved with WACS on the Committee for the Young Chefs Global Development Team.

Mentoring those hospitality who care, he is now based at the sunny and tranquil McLeod Bay, Whāngārei, Northland New Zealand, where he enjoys the peace and quiet by the sea as he reflects on life.