5 Rising Stars Defining Kiwi Cuisine: New Zealand’s Next Generation of Chefs

New Zealand’s food culture has never been static - it one that thrives on evolution, local pride, and a willingness to try something new.

Lately, a fresh wave of young chefs has been shaking up the scene. Everything from globally inspired fusion dishes to hyper-local, sustainable cooking practices. and stories reflecting our country’s rich cultural tapestry and the hard realities of an industry still finding its feet after some rocky years.

Here’s a closer look at five standout names - each pushing the boundaries of Kiwi cuisine in their own inventive way.

Joshua Ross

Growing up in Wellington, Joshua Ross was drawn early to the bustling vibe of a professional kitchen. He interned at Logan Brown, one of the capital’s iconic fine dining spots, before deciding to formally hone his skills at Le Cordon Bleu New Zealand.

That classical training, paired with hands-on experience, propelled him through the ranks at Logan Brown until he became Sous Chef in 2017. By 2018, he’d taken the reins at Bellamys by Logan Brown, located inside New Zealand’s Parliament—a setting that demands not just exceptional cooking but also the poise to serve politicians, dignitaries, and VIPs on a daily basis.

Ross’s menus speak to a commitment to local, seasonal ingredients. He’s known to forage for sea succulents and wild porcini mushrooms, weaving them into dishes that manage to taste both classic and forward-thinking. His award winning dish, “terakihi, lime, and coconut ceviche with salt and pepper squid”,(in the image above) encapsulates that balance—clean, bright flavours with a distinctly Kiwi twist.

The accolades haven’t been slow to follow: in 2022, he nabbed third place at the International Jeunes Chefs Rotisseurs and scored the 2023 Visa New Zealand Hospitality Scholarship, a $30,000 award that opened doors to international placements and mentorships.

While most people know him for his fine-dining finesse in Parliament, Ross is also an entrepreneur—he runs a café called Twenty Eight in Lower Hutt, proving that great cooking doesn’t always need white tablecloths or a city-centre location. As he puts it, “For me, it’s about letting New Zealand’s ingredients speak for themselves,” a philosophy that resonates throughout all his endeavours.

William Mordido

If there’s anyone injecting new life into Filipino cuisine in New Zealand, it’s undoubtedly William Mordido. Born in the Philippines and brought to Auckland as a five-year-old, he grew up in a bustling household—second youngest of seven—and found early inspiration in his mother’s kitchen. While still in high school, he’d secured an apprenticeship at SkyCity, wowing mentors with his passion and natural flair. T

But for Mordido, it’s not enough to simply fuse tastes from two worlds; his pop-up venture Buko (named after the Tagalog word for “young coconut”) is designed to share the full spectrum of Filipino flavours—adobo, sisig, you name it—in fresh, often surprising ways. One night he might be serving an “umami consommé” spiked with jack mackerel and mushroom-laced Filipino broth; another time, he’s plating up an avocado mousse hidden inside an edible chocolate shell. He’s taken Buko on the road to Melbourne, the Cook Islands, even Chicago—sometimes funding it through spirited crowdfunding campaigns—and has a knack for turning these pop-ups into adventurous degustations. Foraging local herbs and embracing New Zealand’s seasonal produce are also a big part of his repertoire, bridging the bold tang of Filipino cooking with a distinctly Kiwi respect for sustainability and local sourcing.

Mordido’s hustle has earned him a formidable list of accolades. He was the first New Zealander in two decades to land on the podium at the La Chaîne des Rôtisseurs young chef finals in Manchester, earning a silver medal in 2016. He also reached the semi-finals of S.Pellegrino Young Chef 2018, showcasing a delicately balanced dish that layered Filipino-savvy ingredients with the refined plating demanded by international competitions. “I would like to be that person,” he says, referring to his dream of becoming the first globally recognised Filipino chef from Aotearoa—an ambition he’s brought to roles like Culinary Standards Manager at Air New Zealand, where he continues to refine his craft for an even broader audience.

Given his trail of unforgettable pop-ups—and the spark he’s lit under the local dining scene—it’s safe to say we haven’t seen the last of his adventurous twists on Filipino-Kiwi cuisine.

Jason Kim

Born in Korea, Jason Kim arrived in Auckland at age 13 and initially cut his teeth in his family’s restaurant in Birkenhead. Formal culinary studies at AUT led to stints in some of the city’s top kitchens, including Jervois Steak House, Euro, and under Chef Sid Sahrawat at The Grove and Sidart. That deep dive into fine dining laid the groundwork for Kim’s current passion: blending Korean techniques and flavours with fresh, local Kiwi produce.

His latest venture is Tokki in Milford, where he’s co-owner and head chef. Known for “Korean flavour infused into Western cuisine,” Tokki serves up a menu that can feature anything from tangy raw fish with hot Korean mustard to a coal-kissed pork ssam that cleverly updates a traditional favourite.

Prior to Tokki, Kim led the kitchen at Gochu—another Auckland spot that made waves for inventive takes on Korean staples like milk buns. His creative approach caught international attention when he became a semifinalist in the S.Pellegrino Young Chef competition, presenting an intricate dish of chicken, apple, and kimchi consommés. Despite juggling the demands of running a busy restaurant, Kim thrives on the chance to show off his dual heritage, saying that bridging these two worlds is sometimes challenging but always rewarding.

As he likes to explain, “Being a Korean chef trained in a Western culture kitchen hasn’t always been easy, but I enjoy showing the community what Korean cuisine can be.”

Jackson Mehlhopt

Jackson Mehlhopt is a name you’ll soon hear echoing around Christchurch’s culinary circles—and beyond. Rising to the challenge at just 21 when he became Head Chef at Gin Gin, Jackson honed his craft under the watchful eyes of Kiwi legends like Giulio Sturla and Vaughan Mabee before taking a transformative stint at Relæ in Copenhagen. That international experience taught him modern European techniques and the value of sustainable, local sourcing, lessons he’s put to work every day.

At Tussock Hill Cellar Door and Restaurant on the Port Hills, Jackson’s menus are a love letter to Canterbury’s natural bounty. He’s renowned for his resourcefulness—transforming ingredients that many overlook. His award-winning dish, “The Southern Kiwi Deer and Its Surroundings,” turns invasive wapiti deer into a gourmet celebration, embodying his commitment to ethical sourcing and zero-waste cooking. Whether it’s a crispy Tora Collective pāua sando paired with organic wines or his thoughtful use of local foraged greens, Jackson’s approach is both innovative and grounded in the land.

Now working at 10 Minutes By Tractor on Australia’s Mornington Peninsula, he continues to refine his craft in a prestigious winery restaurant setting, proving that sustainable practices can be both delicious and globally appealing. Jackson’s own words capture his ethos perfectly: “People are always trying to influence you, so saying no and following your own path is so important.” His journey is one of resilience, creativity, and a deep respect for New Zealand’s natural resources.

Lyall Minhinnick

In Auckland’s vibrant dining scene, Lyall Minhinnick is steadily carving out his niche as a chef who truly understands the art of contemporary New Zealand cuisine. As the Head Chef at The Grove on Ponsonby Road, Lyall brings a wealth of international experience to the table, having trained at Le Cordon Bleu in Paris and worked in some of Europe’s top kitchens before returning home. This global exposure has enriched his cooking style, enabling him to blend classic French techniques with a passionate commitment to local, seasonal ingredients.

Lyall’s menus at The Grove are a modern reinterpretation of Kiwi classics. He creates dishes that highlight New Zealand’s rich produce—think perfectly cooked venison paired with foraged wild greens or snapper served with native herbs that capture the essence of our coastlines. His approach is all about storytelling through food: every plate is a celebration of local ingredients, prepared with an eye for sustainability and ethical sourcing.

Recognized as a finalist in NZ Chef of the Year 2019 and part of the New Zealand Bocuse d’Or team in 2017, Lyall’s work has garnered praise from both critics and diners. Beyond the restaurant, he’s also passionate about giving back—teaching cooking to disadvantaged youth and sharing his expertise in community events. “Cooking is about storytelling,” he says, “and I want to tell the story of New Zealand through my dishes.”

In every plate he serves, Lyall Minhinnick proves that contemporary Kiwi cuisine can be both innovative and deeply connected to its roots.

The Future

In just a few years, these rising stars—from Joshua Ross’s refined Parliament plates to Lyall Minhinnick’s contemporary reinterpretations—are redefining what it means to eat in New Zealand. Their passion, innovation, and commitment to local, sustainable ingredients ensure that Kiwi cuisine remains as vibrant and evolving as the land itself.

Whether you’re a seasoned foodie or simply curious about the next big thing in dining, their work invites you to taste the future of New Zealand on a plate.

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About the Author
Joshua Thomas is the founder of Hospo HR, an experienced hotelier, and an advocate for New Zealand's vibrant hospitality sector. Always immersed in the latest hospitality trends, news, and updates, his passion stems from his lifelong love as a devoted foodie. Connect with Joshua and join his community of over 9,600 hospitality professionals.