Our Culinary Mentors
Nick Honeyman
Nick Honeyman, a South African native, left his home country at 18 to pursue his dream of becoming a world-class chef driven by an unwavering passion for cooking. After completing an accelerated culinary course in Sydney, he gained experience at renowned five-star hotels. His culinary journey continued in Tokyo, working at Iron Chef Sakai Hirotia's restaurant La Rochelle, and in Paris, under Michelin-starred chefs Pascal Barbot and Alain Passard. Upon arriving in New Zealand, he honed his skills at esteemed establishments like The French Café and Sofitel. Currently, Nick is excited to collaborate with the Bocuse d'Or Team New Zealand while managing his successful restaurants, Paris Butter and Le Petit Léon. He also stars in the television series, "The Best of New Zealand with Nick Honeyman."
Are you interested in becoming a mentor and giving back to the next generation?
Are you passionate about sharing your knowledge and experiences? Are you eager to make a positive impact on the next generation? Take a minute to write an introduction that is short, sweet, and to the point. Join us as a mentor and help shape the future of aspiring individuals in the culinary arts. Let’s show the world what Aotearoa, New Zealand, has to offer.
