Past Culinary Mentors
Ben Bayly
Ben Bayly was born and raised on a dairy farm in Waikato, New Zealand, began his culinary journey with notable accolades, such as winning Commis Chef of the Year in 1999 and National Youth Skills 2000. After gaining the prestigious Bill Gallagher scholarship, he honed his skills in renowned restaurants worldwide, including Fenix in Melbourne, Le Cirque in Las Vegas, and The Square & the Ledbury in the U.K. Returning to New Zealand, Ben became the executive chef of the acclaimed 3 Hat restaurant, The Grove, and opened the celebrated Italian eatery, Baduzzi. He has received numerous awards, including Metro Supreme Restaurant of the Year and Cuisine Good Food Guide Chef of the Year.
Matt Lambert
Inspiration is everywhere with Chef Matt Lambert, an internationally acclaimed chef who has recently returned to his native New Zealand. Taking the helm as Executive Chef at Rodd and Gunn's The Lodge Bar in Queenstown and Auckland, Lambert's Kiwi upbringing and passion for incredible produce shine through his innovative cooking techniques. With a Michelin-starred restaurant, The Musket Room, to his credit, Lambert has garnered awards and international acclaim, including recognition from "The Best Chef" awards and Star Chefs. His culinary journey includes exciting projects, pop-ups, TV appearances, and consulting for renowned brands. Proud father and husband, Lambert brings his exceptional talent to the New Zealand Team.
Mark Gregory
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.
Geoff Scott
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.
Michael Meredith
Chef Michael Meredith, a highly regarded figure in New Zealand's culinary scene, embraces the concept of simplicity and innovation in his sourcing of ingredients. His content series, "Homegrown with Michael Meredith," emphasizes the importance of honoring simple ingredients and evoking personal food memories. As the head chef and owner of Mr. Morris in Auckland, Michael showcases his Pasifika heritage through a modern and approachable menu, utilizing local produce. Having earned a scholarship to the Culinary Institute of America, Michael's culinary journey includes prestigious establishments in New York and Auckland. His restaurant, Merediths, has garnered multiple awards, solidifying his reputation as an exceptional talent and a significant contributor to New Zealand cuisine.
Michael Coughlin
Michael Coughlin’s career spans 36 years of exploration and challenges. In early 2017, the decision to venture solo was made after years of front-line cooking in restaurant kitchens. Embracing freelance work, the focus shifted to kitchen setups, costings, administration, and brand ambassadorship. Influences from esteemed chefs like Robuchon, Vergé, and Mark Miller shaped their cooking style, yet childhood memories and values remain the foundation. Creating dishes with layered textures and flavours, the goal is to leave a lasting impression on diners. As an ambassador for Beef & Lamb New Zealand, opportunities abound, from cooking for world leaders to designing "Taste New Zealand" dinners. With multiple business ventures and openings, this chef's passion, enthusiasm, and problem-solving abilities shine through in every kitchen and menu created.
Corey Hume
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.
