NEW ZEALAND’S TOP BEEF AND LAMB CHEFS ANNOUNCED

For 26 years, Beef + Lamb New Zealand has been recognising and rewarding a wealth of talented chefs and building a ’Hall of Fame’ who’s who of culinary rock stars including the likes of Phil Clark, Peter Gordon, Kate Fay, and Rex Morgan to name just a few. The time has now come to reveal four new talented chefs who will join the Beef + Lamb family for the next two years, as Ambassadors.

The 2022 – 2023 Beef + Lamb Ambassador Chefs are:

When applications opened, we were in the middle of a Delta outbreak with Auckland under lockdown, so weren’t quite sure what kind of response we would get. We wanted to support the chef community and give them something to look forward to whether they were open for business or in lockdown. So we pushed ahead with opening applications, not really knowing what lay ahead and it was heartening to see the response and to know that kiwi chefs were still striving for recognition despite being under immense pressure.

Applicants put together well-thought-out beef and lamb dishes with interesting flavour combinations. We looked for chefs who were plating up beef and lamb as the hero on the plate as well as who had the inspiration and knowledge to create a compelling story behind their dish. Fifteen talented chefs were listed as finalists and went on to have their dishes assessed in their own restaurants by culinary trained restaurant assessors.

Assessors found a high standard of execution and it was a tough decision whittling it down to the four chosen chefs. Ultimately, we were looking for chefs to be the voices of Beef + Lamb New Zealand in the hospitality space who can inspire other chefs and help to shape our country’s food story.

Due to the rise of Omicron in the community, we were unable to bring our four new chefs together for our traditional photoshoot, but I got the pleasure of being able to chat with each of them and find out how they felt about receiving this accolade.

BJ Sebastian is executive head chef at Mudbrick Vineyard on Waiheke Island and oversees Archive Bistro and Mudbrick Restaurant and Rooftop Bar. He said he was quite overwhelmed to be chosen as an Ambassador Chef, especially given he first studied to be an accountant before changing career paths to become a chef.

 “I would describe myself as an ambitious chef, so to receive this accolade is an amazing reward for all my hard work.  I am quite experimental with my dishes, especially when it comes to fermentation, and I think this opens new and interesting flavour pathways when working with New Zealand beef and lamb.”

Chef and owner Andrew May runs Palmerston North-based restaurant, Amayjen with his wife Jenni.  Andrew is back for his second term as a Beef + Lamb Ambassador Chef after first achieving the accolade back in 2019.

 “I really enjoyed being part of the Beet + Lamb team in 2019 and am honoured to be chosen again.  As a chef, it really showcases my commitment to using the best products our farmers grow which gives me the confidence to deliver consistently high-quality meals to every customer. It’s an incredible achievement and to have the support of Beef + Lamb again to highlight what I am doing is invaluable in the current hospitality climate.”

 Wellington-based chef, MacLean Fraser is executive chef of Artisan at Bolton Hotel, and says being named as an Ambassador Chef has been on his career bucket list for a long time.

 “I was really stoked to hear the news – I have had many career highlights, but this would have to be up there as one of the best. Looking at the line-up of finalists it’s amazing to get to this level with my peers and then to go on to be selected by Beef + Lamb New Zealand to represent the industry and showcase the amazing products grown here, is just incredible.”

 Chef Cameron Davies owns and runs The Fat Duck in Te Anau, with his fiancé, Selina. He is immensely proud to receive the accolade and get the recognition, not just for himself, but for the whole team. 

 “I feel really privileged to be in this situation and am excited about the future and the opportunities that will unfold as an Ambassador Chef. There have been chefs I have looked up to over the years who have been Ambassadors for Beef + Lamb NZ and now to be on their level is very special.”

These chefs will be important voices in the foodservice space, but we also want to introduce them to foodies around the country and encourage kiwis to get excited about dining out again. As we move to a new normal learning to live with Covid-19 and with borders opening up, we are hoping to bring back the Ambassador Series dinners. These are a series of dinners where each chef has the opportunity to show off their skill and creativity to their customers by hosting a dinner in their own restaurant during their term as an Ambassador Chef.

Lisa Moloneyandrew may, bj sebastian, cameron davies, maclean fraster, Ambassador Chef