6 Kiwi Celebrity Chefs Making Waves in 2025
One thing we Kiwis never get tired of? A proper feed.
Give us something fresh off the farm, a good yarn behind it, and a dash of local pride, and we’ll be queuing up in no time. From reworking classic roasts to elevating everyday seafood, these six chefs have been firmly putting New Zealand firmly on the global foodie map—without losing that down-to-earth, “chuck some more on the barbie” attitude we’re all so fond of.
1. Peter Gordon
Born in Whanganui back , this legend by age four was already making little scrapbook cookbooks—yes, four! Of Ngāti Kahungunu and Ngāi Tahu descent, he moved to Melbourne at 18, studied at William Angliss, then wandered through Southeast Asia and India. That global detour shaped the “fusion” style he’s now famous for—mixing Eastern spices with Kiwi produce in ways that actually work.
HIGHLIGHTS
Turned heads in the ‘80s at Wellington’s original Sugar Club.
Opened The Sugar Club in Notting Hill (1995), then The Providores & Tapa Room (ran 18 years!).
Dine by Peter Gordon, Bellota tapas bar, and The Sugar Club perched in SkyCity’s tower.
Co-founded Crosstown Doughnuts in London, designs Air NZ menus, published eight cookbooks, conceived “Who’s Cooking Dinner?” for blood cancer research.
Made ONZM in 2009, plus a stack of Time Out & Evening Standard awards in London.
Peter took “fusion cuisine” from being a cringe buzzword to an art form with actual Kiwi soul. At 60+ years old, he’s still evolving, proving that local produce can star in anything from doughnuts to fine dining. If you’ve ever had a “Wait, this shouldn’t work but it’s delicious!” dish in NZ, odds are he paved the way.
EXPERIENCE HIS FOOD:
The Sugar Club (Auckland): High-altitude dining in the Sky Tower, showcasing Peter’s unique fusion style.
Bellota (Auckland): Spanish-inspired tapas bar in SkyCity, perfect for small plates and a glass of vino.
Air New Zealand (International Flights): If you’re flying overseas, you might sample Peter’s in-flight menu creations.
2. Josh Emett
Josh grew up on a farm near Hamilton, which might explain his obsession with pure, top-quality ingredients. After training at Te Pūkenga-WINTEC, he jumped to London to work under Gordon Ramsay—racking up Michelin stars like it was no big deal.
HIGHLIGHTS
Headed up the Savoy Grill, earning its first Michelin star in over a century, plus opened Ramsay outposts in NYC, LA, and Melbourne.
Launched Rata in Queenstown (2012), co-founded Madam Woo & Hawker & Roll, and took on the Food Director role at Ostro.
Opened Onslow in 2020 with wife Helen, plus recently unveiled Gilt Brasserie in Auckland’s Chancery Chambers.
Spent five seasons judging MasterChef NZ, penned three cookbooks (including The Recipe), and is an ambassador for BMW and Nespresso.
From farm-boy to Michelin-star maestro, Josh is that perfect blend of European polish and Kiwi heart. His restaurants highlight fresh local produce but never forget the notion of “special occasion.” After all, we do love spoiling ourselves every now and then.
EXPERIENCE HIS FOOD:
Rata (Queenstown): Modern Kiwi dishes spotlighting Central Otago’s best produce.
Onslow (Auckland): Classic technique meets local flavors in this refined brasserie.
Gilt Brasserie (Auckland): His latest venture, housed in the historic Chancery Chambers.
The Oyster Inn (Waiheke Island): Laid-back seaside vibes with top-notch oysters and fresh catch.
3. Al Brown
Al started as a dishwasher in Auckland, then shot up the ranks to become a Michelin Star Head Chef in London by his late 20s. He and partner Steve Logan launched Wellington’s Logan Brown, which quickly grabbed international acclaim.
HIGHLIGHTS
Moved north, opened Depot Eatery & Oyster Bar (won Metro’s Restaurant of the Year), plus Federal Delicatessen and Best Ugly Bagels.
Hosted Hunger for the Wild, Coasters, and multiple other TV shows.
Go Fish, Eat Up New Zealand, Get Fresh, and Stoked—all Kiwi bestsellers.
Became a Member of the NZ Order of Merit (2012), recognized for pushing NZ cuisine forward.
Al is that friendly voice who reminds us good food doesn’t have to be complicated or stiff. His entire brand screams “come as you are, eat like a king, and have a laugh while you’re at it.” No wonder we keep showing up in droves.
EXPERIENCE HIS FOOD:
Depot Eatery & Oyster Bar (Auckland): Bustling spot for local seafood, famous sliders, and casual Kiwi fare.
Federal Delicatessen (Auckland): An NYC-inspired deli with bottomless filter coffee and a classic pastrami fix.
Best Ugly Bagels (Multiple Locations): Montreal-style bagels fired in a custom-built stone oven.
4. Ben Bayly
A proud AUT grad, Ben Bayly sharpened his skills in Michelin-starred restaurants overseas, then wowed Auckland with his creative spin at The Grove. As a longtime MasterChef NZ judge, he’s also shaped how plenty of home cooks see fine dining.
HIGHLIGHTS
Executive Chef at The Grove, guiding it to multiple awards, then heading Ahi in Commercial Bay.
Known for his encouraging-yet-honest presence on MasterChef NZ, plus other cooking shows.
Obsessed with supporting local farmers and seasonal produce.
At Ahi, dishes are fresh, modern Kiwi with a respectful nod to tradition—like sous vide lamb or next-level seafood creations.
WHY HE MATTERS
Ben’s the perfect example of Kiwi farmland meets high-end technique. He’s not shy about messing with classics, but always with genuine respect for the produce. Bonus points for championing young chefs and building up the next generation.
5. Michael Meredith
Born in Samoa, Michael dove into Auckland’s culinary scene at just 19 (starting at Vinnies). He’s since opened and led big-name spots like The Grove and Meredith’s, and now helms Mr Morris in Britomart and Metita at SkyCity.
HIGHLIGHTS
Mr Morris scored a rare 10/10 review from critic Jesse Mulligan, cementing Michael’s place among NZ’s culinary elite.
Emphasizes local, ethical sourcing, weaving Samoan influences into polished plates (think coconut cream meets modern Kiwi produce).
Famous for hosting charity dinners, turning his success into a platform for giving back.
Blends the heartfelt warmth of Polynesian cooking with refined technique, proving that “Pacific cuisine” can stand with the best in the world.
Michael proves that Kiwi fine dining can celebrate Pasifika culture wholeheartedly—not just as a novelty garnish. His philanthropic side also underlines how our hospitality scene can be a force for good.
EXPERIENCE HIS FOOD:
Mr Morris (Auckland): Thoughtful, Pacific-influenced fine dining in Britomart, lauded by local critics.
Metita (Auckland): Michael’s newest tribute to his mother, showcasing Samoan flavours and refined techniques at SkyCity.
6. Nadia Lim
Nadia shot to stardom after winning MasterChef NZ in 2011, but she’s no TV gimmick—she’s got a legit nutrition and dietetics degree from Otago, and a laser focus on “nude food”: real, unprocessed ingredients.
HIGHLIGHTS:
Co-founded the wildly popular meal-kit service in 2013, making “fresh cooking” easy for Kiwi households.
Has written multiple cookbooks, launched NADIA magazine, and returned to MasterChef NZ as a judge.
Shares her day-to-day on a farm in Arrowtown, turning viewers into fans of ethical, sustainable living.
Her recipes often cater to busy families, showing that healthy, delicious meals are doable—even if you’re juggling kids and a job.
Nadia introduced a new generation of Kiwis to the concept of “food that’s good for you, and tastes epic, too.” She’s living proof that local produce, clever flavor combos, and a dash of nutritional savvy can break the cycle of boring weekday dinners.
EXPERIENCE HER FOOD:
My Food Bag: Meal kits designed by Nadia, making fresh home cooking a breeze.
Nadia Lim’s Official Website: Explore her cookbooks, find recipes, and learn more about “Nude Food.”
Collectively, these seven chefs smash old clichés about what New Zealand food “should” be. They draw on Māori and Pasifika heritage, fold in global travels, and champion the Kiwi farms, coastlines, and producers we’re proud of. It’s the perfect recipe for an ever-evolving food culture that stands up to the world’s best.
Oh, and in case you or your media team want to chat with any of these legends—or line up some epic collaboration—Hospo HR can make it happen. Our recruiters are known for connecting the right people at the right time. We’ve quietly become NZ’s most effective and successful recruitment agency in hospitality. Think of us as the friendly middleman bridging the gap between you and your culinary crush.
Final Thoughts
And there you have it: six culinary pros who prove Aotearoa isn’t just about fish and chips or pavlovas.
They’re riffing on Māori and Pasifika traditions, refining classic Kiwi staples, and turning local produce into something the rest of the world envies.
If you’re keen to reach out—maybe book an interview, plan a collab, or just nab a spot on their waitlist—hit us up at Hospo HR. We’re not just New Zealand’s top hospitality recruiters - we welcome any opportunity to connect you with the right chef or restaurant.
At the end of the day, these chefs remind us why we love living—and eating—in New Zealand. Whose menu are you checking out first?
