A focus on the New Zealand hospitality industry and a look inwards at food systems will be on the agenda for this year’s food and hospitality hui.
The two day event at the Christchurch Town Hall is scheduled for November 1 and 2, and will be hosted jointly by the Restaurant Association of New Zealand and Eat New Zealand. The organisers say this will bring together ‘the best local and international leaders in food and hospitality, to share ideas, tools and stories; to educate and inspire.’
Day one will focus on the hospitality sector with Michelin starred chef Matt Lambert appearing as keynote speaker.
Matt Lambert will talk about his experience and journey from Aotearoa to New York and back again.
“Matt is one of our most recognised chefs and received a Michelin star for his kiwi-inspired restaurant, The Musket Room, in New York. He returned to New Zealand last year to run The Lodge Bar & Restaurant in Auckland’s Commercial Bay, and will be joining us to talk about his journey as world-renowned chef and restaurateur,” says Marisa Bidois, CEO of the Restaurant Association of New Zealand.
Day one will also see a line up of food professionals as panellists, including foresight practitioner and professional director Melissa Clark-Reynolds. Melissa brings with her 25 plus years’ experience as an entrepreneur and CEO of a number of technology companies.
Melissa will be joined by Professor of Clinical Psychology at the University of Canterbury, Julia Rucklidge and award-winning, National President of the NZ Chefs Association, Grant Kitchen.
“As we look to the future of the hospitality industry, our panelists will consider what our workforce will look like in 20 years.
“Our leaders and innovators panel, will take a look at what operating strategies will take us into the future.
“As we enter the age of automation, our panelists will consider how our industry can get ready for the age of automation,” says Bidois.
