Congratulations to Hospitality Business’ top chefs for 2022 who featured in our publication this year.
We’re always on the lookout for great chefs to profile in our Chef of The Month column, so if you think you fit the bill or know of a talented culinary whiz, get in touch with our Editor, Kimberley Dixon at kdixon@intermedianz.co.nz.
Lesley Chandra – Owner/Chef Siddart
Lesley Chandra, owner and executive Chef of Sidart has taken over the reins at the Three Hatted Ponsonby restaurant from Sid and Chand Sahrawat. Lesley became a chef because he fell in love with kitchen culture. “My first job was at a Mexican restaurant, after school washing dishes. I watched chefs cook and plate hundreds of dishes in the space of a few hours and the intensity of service got me hooked.”
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Matt Lambert – Executive Chef, The Lodge Bars
When internationally celebrated, Michelin star Kiwi Chef, Matt Lambert gets an urge to follow his passion, pretty much nothing can stand in his way. The America’s Rising Star recipient brought his talent home after 15 years in the United States, seven of them owning his own Māori-inspired restaurant in New York. Matt has always been a man on a mission.
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Tom Williamson – Executive Chef, Northcote Tavern
Talented young Auckland Chef, Tom Williamson has joined the history books of a major local landmark as its latest culinary curator. Auckland’s iconic Northcote Tavern has stood proudly on Queen St, Northcote Pt for over 172 years – and Williamson has brought more than just a splash of culinary flair to the tavern’s tiny kitchen!
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James Wheeler – Head Chef, Fantail & Turner
There is something rather down to earth about Fantail & Turtle Head Chef, James Wheeler – not only is he focused on creating a stress-free kitchen – he can also be found foraging for his own wild herbs to complement wild meat dishes. James likes to develop his recipe ideas organically, working together with team members.
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James Laird – Executive Chef Esther, QT Auckland
If you head down to Esther, Sean Connolly’s Mediterranean inspired restaurant nestled in the QT Auckland hotel, chances are you will see Executive Chef James Laird in the open plan, country style kitchen. James developed his love for Italian cuisine at Ponsonby favourite, Prego. With an easy-going nature there is not much that can rattle this Chef’s temperament – unless you touch his knives!
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Vicky Shah – Head Chef – KOL
After studying at NSIA in Symonds Street (now called The Culinary Collective Cooking and Hospitality school), Vicky Shah was introduced to Chef Sid Sahrawat and spent some time working at his fine dining restaurants, before the Sahrawats offered him the head chef role and profit share in their new venture, KOL.
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