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November 28th, 2019 Posted by Team 0 comments on “Geoff SCOTT”

Acclaimed chef Geoff Scott has been delighting diners with his unique style of cuisine, melding the finest European style of cooking with fresh New Zealand produce for over two decades.

Geoff trained under the famous Roux brothers, Alain Ducasse, Michel Rostang and in restaurants across Europe, before returning to New Zealand in 2005 and taking ownership of his own highly successful restaurant Vinnies in Herne Bay, Auckland.

Currently Geoff is consulting, writing, lecturing, working on charity events and judging food competitions across the country.

And from Geoff himself….

“I have been involved in the hospitality profession for almost 40 years now and certainly one of my highlights was being Chef-Patron of my restaurant Vinnies.

During these exciting 11 years it was a time of learning, experimentation and artistic creation.  Going to visit farmers and setting out on foraging adventures with my staff was really living the dream.  My list of suppliers was longer than both my arms and we were all on first name terms! My passion for food and cooking with only the finest New Zealand produce perhaps was instilled from my time in Europe – but actually the most satisfying thing was serving my “haute kiwi cuisine” each night to guests.

I have become increasingly passionate about food, where and how it is sourced and the impact on our environment. I am constantly searching for great quality ingredients but more importantly where they came from.  Much of my time is spent speaking with farmers, suppliers, growers and producers who share my passion and commitment to quality, sustainability and stewardship of our land here in New Zealand and of the planet.”


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.

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.


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.


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.


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.