Past Board Members
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John embarked on his culinary journey at Number Five Restaurant in Auckland while studying at ATI (now AUT). His passion for fine dining led him to work for the renowned Roux Brothers in London, including at the prestigious three-star Michelin restaurant Le Gavroche. After living in Japan and opening a Japanese restaurant in Auckland, John joined AUT in 2008 as a culinary teacher. He became the Programme Leader and has led AUT culinary teams.
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The first Kiwi chef awarded both the "Master of Culinary Arts" and France's "Meilleur Ouvrier" status, boasts a career spanning nearly three decades in European kitchens, TV, and writing. Returning to New Zealand in 2007, Mark's daughter, Analiese, carries on the culinary lineage as the former head chef of Quay, a San Pellegrino "Top 50 Restaurant," and now owner of Bar Brose in Sydney. Alongside designing for his brand Le Chef, Mark serves as a director of Denny's, Eveve Software, and RestaurantHub, consulting for prominent New Zealand companies. He's also a founding trustee of DineAid and previously coached Team New Zealand in the Asia Pacific selection.
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Chef Corey Hume, hailing from Christchurch, New Zealand, is an esteemed culinary professional. Trained at Christchurch Polytechnic and Johnson & Wales University in Rhode Island, USA, Corey has represented New Zealand, Australia, and Australasia on multiple occasions. As the Executive Chef at Blanket Bay Lodge in Glenorchy, he caters to discerning guests with exceptional cuisine, earning numerous international awards. Alongside his kitchen responsibilities, Corey dedicates himself to mentoring and training his team, nurturing their culinary careers and guiding them to victory in competitions. As a former Trustee and Coach for Bocuse d'Or Team New Zealand, Corey is committed to excellence in the hospitality industry.
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With over 40 years of experience in the culinary industry, Martin Harrap has established himself as a highly accomplished chef in the UK and New Zealand. His impressive career includes executive chef positions, as well as roles as the Senior Chef Lecturer at AUT and MIT, President of the New Zealand Chef's Association, and Coordinator of Sky City Auckland's chef apprenticeship program. Harrap's expertise shines through in his involvement with Northland's Salon Culinaire competition, hosted in Whangarei's state-of-the-art kitchen facilities. This prestigious event attracts talented chefs who compete for regional titles, showcasing their skills under the discerning eyes of renowned judges.
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Renowned chef Geoff Scott has enchanted diners for over two decades with his unique culinary style, fusing European cooking techniques with fresh New Zealand produce. Trained under prestigious chefs such as the Roux brothers, Alain Ducasse, and Michel Rostang, Geoff returned to New Zealand in 2005 to establish his highly successful restaurant, Vinnies. Currently, Geoff is involved in consultancy, writing, lecturing, charity events, and judging food competitions nationwide. With almost 40 years in the hospitality profession, Geoff's passion for food, sourcing quality ingredients, and promoting sustainability resonates throughout his work, as he collaborates with local farmers, growers, and producers who share his commitment to the land and the planet.
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Berno holds a BA with honours in psychology from Vassar College, an MA in psychology from the University of Canterbury, and a PhD in psychology completed in 1995. She is also a recipient of a postgraduate tertiary teaching certificate from the University of the South Pacific. Berno's career includes positions as a Planning Director and tourism lecturer at Lincoln University, where she received an Excellence in Teaching award for her ability to make quantitative social science research methods enjoyable for students. Currently a full professor at Auckland University of Technology, she is recognized for her research on sustainable food systems and socially and economically sustainable development through a "food-lab approach." Berno is the founder of Pacific Food Lab-Aotearoa (PFL-A) and has co-authored three acclaimed books on agriculture, culture, cuisine, and tourism development in the South Pacific and Asia. Notably, her contributions to Me'a Kai: The Food and Flavours of the South Pacific, Hiakai: Modern Māori Cuisine, and Mea´Ai Samoa have garnered prestigious awards in the culinary world.
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Having spent nearly a decade in Dubai, Randall relocated to New Zealand amidst the pandemic. During his time in Dubai, he held various positions at Yum! Brands, including Managing Director of Pizza Hut for the Middle East and Africa regions, overseeing a network of 1,000 stores across 25 countries. With a rich history of living and working in Japan, South Africa, the United Kingdom, and the United States, Randall has developed a deep understanding of different cultures and markets. He serves as President of the Stanford University Alumni Club New Zealand, and engages with Business Mentors New Zealand. Randall is eager to connect with each member and learn about their aspirations and collaborate effectively.
Keen to get involved?
Join the Bocuse d'Or New Zealand board and become part of an exciting culinary journey! We're seeking passionate individuals to contribute their expertise and help shape the future of New Zealand's culinary excellence. Get involved, share your insights, and support our talented chefs as they compete on the world stage. Sign up now and make a difference!
