New Zealand Chefs
Peter Gordon
Internationally renowned chef Peter Gordon has had an extensive involvement in fine New Zealand dining since he opened a kitchen at The Sugar Club in 1986.
Born in Wanganui, Peter has travelled and cooked all around the world, and his travels around South East Asia inspired the 'fusion' food movement.
With his knack of making unlikely ingredients work, his Auckland restaurant dine, was awarded 'Best New Restaurant' and 'Best Dining Room' in the 2006 Metro Restaurant Awards. He says it's a great reason to come home more regularly.
Currently the co-owner of The Providores restaurant in London with Michael McGrath, he is a consultant for both Public in New York, and Changa in Turkey.
A well-known personality on British television, he has also written numerous cookbooks such as Cook at Home with Peter Gordon, The Sugar Club Cookbook and A World in My Kitchen.
Partners Peter and Michael have also invested in a vineyard called Waitaki Braids in North Otago. Wines are available from their restaurants and direct from Waitaki Braids.
Kate Fay
New Zealand chef Kate Fay has just finished compiling her first cookbook Food with Attitude while simultaneously managing two popular Auckland restaurants Cibo and Rice.
She says writing the book meant losing many weekends but was a great experience.
Kate and business partner Jeremy Turner currently manage 14 chefs between the two restaurants, six of which are young women.
Winner of the Lewisham Outstanding Chef Award in 2004, Kate's dishes are largely inspired by her travels throughout South East Asia. Kate was also named a Beef and Lamb Ambassador for 2005.
Geoff Scott
Despite working with internationally renowned chefs from all over Europe, the most influential chef Geoff has worked with was his Kiwi tutor at AIT, Gordon Roberts.
He says Gordon taught him the number one lesson 'to ask why'. As everything a chef does is for the customer's enjoyment.
Geoff, a sixth generation New Zealander, began his apprenticeship with Chef Serafin Bueno-Sanz at The Old Regent Hotel. His recent roles in New Zealand include Chef de Cuisine at the Hunting Lodge and Executive Chef at the Hilton Hotel and White restaurant.
The new owner and chef of Vinnies restaurant in Herne Bay and one of Air New Zealand's consultant chefs, Geoff is passionate about cooking with 20 years of traditional and modern techniques to bring to the restaurant.
Geoff plays the trumpet with the Auckland Symphony Orchestra and enjoys windsurfing. Geoff is married with a two year old son.
Al Brown and Steve Logan
With 40 years joint experience in the restaurant industry, Al Brown and Steve Logan are perfectionists. Their restaurant Logan Brown was runner up in Cuisine's 2006 Best Metropolitan Restaurant of the Year.
More recently, Al and Steve have finished shooting a television series featuring unique New Zealanders and interesting ways of hunting and gathering food. The series, to be screened in New Zealand around the middle of this year, shares the stories and scenery behind New Zealand's wild foods.
Al says the best part about filming the show was finding out about New Zealand food history.
Al Brown seafood extraordinaire, is a diver and fisherman. As a result, Al understands the complexities of cooking fish, scampi, scallops and crayfish. Al's 'paua ravioli' is his signature dish at Logan Brown.
Simon Gault
Simon is dedicated to everything food. Identified as one of New Zealand's most outstanding chefs, Simon has appeared and lectured internationally. His travels have taught him that there's still a lot more food to discover.
One of his most prestigious contracts was working as a personal chef onboard software billionaire Larry Ellison's mega yacht.
Simon currently consults for Euro, Green Room, PASHA, Felice and Shed 5 and has his own cooking website.
However, food is not the only passion in Simon's life, he flies gliders and ex-military and military replica aircraft.
Trained in New Zealand, Simon went to England at 19 to work with Prue Leith of Leith's Restaurant. Upon his return to New Zealand, he opened The Bell House kitchen followed by Gault’s on Quay at the Viaduct.
Michael Meredith
Innovative Chef Michael Meredith began his early career with Tony Astle in Antoine's kitchen. Leaving Vinnies to become head chef at The Grove has certainly been a fantastic move for his career, as well as American owners Michael and Annette Dearth.
Meredith won the Lewisham award for 'Outstanding Chef' in 2005, as voted by fellow hospitality professionals. His food is outstanding with flavours and combinations completely balanced.
Alongside his culinary flair, Meredith is a sommelier. His services are available at The Grove with his extensive list of 150 wines.
Peter Thornley
Peter Thornley's philosophy is simple - cooking is not a passion, it's an obsession.
Now based in Auckland as Bracu's executive chef, Peter won the award for the best museum restaurant in the world, while working as executive chef at Te Papa's iconic restaurant.
Other accolades include, former co-owner of the highly acclaimed Soul Bar & Bistro in Auckland and being named Singapore Chef of the Year, four years running. In 1987, Peter competed against 1200 European chefs in the Mandarin Napoleon Culinary Grand Prix, and won.
Peter's menu inspirations range from everyday objects like a trellise fence to the quirky, such as Donatella Versace’s handbag. Peter once served a first course in paper handbags using chopsticks as decorative handles.
Josh Hampton
Josh Hampton owns of Christchurch's newest chic restaurant Minx. The trendy car themed décor and delicious dishes resulted in the restaurant becoming a finalist for the 'Best Metropolitan Restaurant' in the 2006 Cuisine Magazine awards.
Prior to this, Josh successfully ran the award winning Lakes Restaurant at Clearwater Resort.
Josh shows a deep respect for the history of the ingredients in all cuisine. Josh's passion for food and eclectic style has been born out of 26 years spent living, working and eating throughout Australia, New Zealand, Asia, Europe and America. Josh spent 15 of these years running some of London's top eateries, working with celebrity clients including working as a personal chef to Sir Andrew Lloyd Webber.
Peta Mathias
A flamboyant chef, author and broadcaster, Peta Mathias is famous for her quirky personality and culinary contributions.
Her culinary love affair began in Paris with her restaurant Rose Blues. Peta returned to New Zealand ten years later to teach, cook and write her first book about life in Paris with recipes - 'Fête Accomplie'. Following this success, Peta has written eight gastronomic travel books about North Africa, France, New Zealand, Ireland and Vietnam. Her most recent book is 'A Cook's Tour of New Zealand'.
Born and bred in Auckland, Peta has presented the popular travel/food shows 'Taste New Zealand' and 'Taste Takes Off' for 10 years, and is set to start a new food segment on 'House & Garden'. The vibrant foodie says the best things about her job are eating, travelling and meeting adorable, interesting people.
Peta has also written a number of other cookbooks including Don't Get Saucy With Me Bearnaise, Sâlut!, Burnt Barley, Insatiable, Sirocco and Noodle Pillows.
Peta is currently running a cooking school in Uzès in the south of France. Vistors can attend the Fête Accomplie Cooking School and spend a week in the middle of the vineyards near the village of St Maurice. Guests at the school will learn evocative, traditional recipes, using seasonal produce.
Alex Mackay
Recently winning the British Guild of Food Writers Award for 'Cookery Journalist of the Year', New Zealand chef and writer Alex Mackay has a bright future ahead in food.
Currently based in London, Alex is working on a show to teach people how to cook for their lifestyle. He visits different characters at home, work or play and cooking an appropriate meal to match.
Fully qualified at 19, Alex left Wellington to work in Michelin restaurants in France. Since then he has run Raymond Blanc's cookery school at Le Manoir Aux Quat' Saison, worked at Four ways Inn in Bermuda and run his own cookery school Le Baou d'Infer, (his first book, Cooking in Provence, was based on his experience there). He is now based near Oxford with his family and divides his time between writing, television and teaching.
Alex's love of food, charisma, and easy manner have made him a regular contributor to television, appearing in numerous television programs including 'Food & Drink' on BBC2, 'Superchefs', 'Classic Dishes' and 'Livetime'. He has also appeared in and presented Granada's top rated cookery show 'Battle of the Chefs'.
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