With the new year upon us it is time to announce the finalists in the search for the next
Beef + Lamb Ambassador Chefs. Fifteen talented chefs have been shortlisted for the prestigious title and will go on to have their beef and lamb dishes assessed in their restaurant over the next few weeks.
It was inspiring to see some impressive entries coming through in such a challenging time for the hospitality industry. With chefs under a lot of pressure it is heartening to see kiwi chefs striving for recognition and taking the next steps to elevate their career.
The new Ambassador Chefs will be announced in late March, and we are looking forward to revealing the next group of chefs to grace the Beef + Lamb Hall of Fame.
Meet the Finalists:
Auckland
Mark Gillespie, Botswana Butchery
Located in the historic Ferry Building on Quay Street, Botswana Butchery Auckland brings a taste of the deep South to the heart of Auckland city. The restaurant offers lunch, dinner, and bar menus in gorgeous surroundings.
A huge steak fan, Mark Gillespie has been cooking professionally for more than 16 years. With international experience throughout Australasia, the master of meats prides himself on running a tight and efficient kitchen.
Paul Patterson, Va Bene, Auckland
Paul was born and raised in Auckland City, in a household where food was for celebrating and providing comfort. His earliest memories are shaped by his Aunties’ laughter in the kitchen as they prepared meals.
Paul’s eclectic career in hospitality has spanned the globe and led to international awards, performances in Omnivore and restaurant consultation in Paris. Paul’s passion for food has led him to explore the best that both Europe and North American cuisine has to offer, and this is what he has brought home to New Zealand.
BJ Sebastian, Archive Bistro, Mudbrick, Waiheke Island
BJ was born and brought up in India. He first started cooking when young by helping his mother in the kitchen. He watched his grandmother foraging and incorporating lots of native ingredients while she cooked, while his mother taught him the basics of how to extract flavours from spices.
BJ came to New Zealand in 2013 and has since experienced working at luxury lodges, hatted restaurants, upmarket restaurants and working with previous Beef + Lamb Ambassadors.
He is currently head chef at The Archive Bistro which is the more casual side of Mudbrick.
Central North Island
Dwaynne Blackett, Nero Restaurant, Palmerston North
For as long as Dwaynne can remember he has had an interest in cooking. From helping his mum in the kitchen at home, to working with his dad at his fruit and vegetable shop. He has dedicated the past ten years to his cooking career with one of his earlier highlights being winning the Manawatū Restaurant of the year at Aberdeen On Broadway.
Dwaynne is now head chef at Nero Restaurant in Palmerston North, located on the Broadway end of Amesbury street in one of Palmerston North’s original historic buildings set on 1/4 acre of landscaped grounds. Nero is the ultimate venue for fine dining, corporate entertaining; or a relaxed social occasion with a stunning outdoor fully landscaped courtyard, perfect for summer outdoor dining.
Prue Campbell, Brantry Eatery, Taupo
Prue is a passionate foodie, who owns and operates both Brantry Eatery and Yum Food Company in Taupo. She has spent the past 25 years following her culinary menu from teaching Culinary Arts as a chef lecturer, creating memories for many clients from private cook schools to chef services to weddings to large scale events. Prue is a well-seasoned chef with many great stories to tell.
Andrew May, Amayjen The Restaurant, Palmerston North
Andrew is from the Manawatu and has been in the hospitality industry for over 25 years. He travelled extensively throughout Europe and Zimbabwe where he extended his repertoire whilst discovering new ingredients and techniques.
Andrew started Amayjen the Restaurant (pronounced Imagine) with his wife Jenni in 2014, beginning another culinary story. Their main goals were to be one of Manawatu’s finest eating establishments by providing the locals with a modern and innovative approach to cooking fresh local ingredients.
Dylan Riggs, Shining Peak Brewery, New Plymouth
Dylan grew up on a small farm in the UK with a small amount of livestock including cows, sheep, pigs, chickens, turkeys and ducks. He was well educated on the circle of life and the way it worked. Dylan says his dad was his biggest inspiration around food, cooking whatever they had on the farm that was in season.
Dylan knew he wanted to be a chef by the age of 6. His first job in the kitchen at the age of 14 was washing dishes that turned into peeling potatoes and podding peas. Thirteen years later he now has the pleasure and challenge of running his own kitchen at Shining Peak Brewing in New Plymouth. He always remembers the journey it has taken to get where he is and the incredible chefs he has learnt from along the way.
Dylan Wilson, Ember, New Plymouth
Dylan knew he wanted to be a chef from the age of 15. He jumped at the first chance he had to gain experience by scrubbing dishes in a local café, unpaid, to fulfil his early passion to become a chef.
In 2019 Dylan became head chef of Meat and Liquor, a high-end steakhouse, that focused on the best quality dry aged NZ beef accompanied by local, seasonal produce. Dylan has recently made the move to open his own restaurant in New Plymouth alongside two local cafes. Ember, opened with one goal in mind - to serve the highest quality produce with the respect it deserves. From local NZ beef, dry aged for 30 days and grilled over our open wood fire place, to serving the freshest seafood caught right from our coast.
Wellington
MacLean Fraser, Artisan at the Bolton Hotel, Wellington
MacLean grew up in Taranaki surrounded by dairy farms and enjoying hunting and the outdoors. He did his chef training at Massey Wellington campus and was lucky enough to have worked in some of the capital’s best establishments with amazing chefs, who inspired him to be the best cook he can be.
MacLean has been Executive Chef at Artisan Restaurant at the Bolton Hotel in Wellington since January 2014. During this time, he has collected multiple accolades including the NZ Chefs Association, Chef of the Year in 2018 and is a World Chefs accredited chef judge.
Shweta Ghate, Oak & Vine Restaurant, Wellington
Shweta grew up in the bustling city of Mumbai and after getting married moved to New Zealand in 2012. Before coming to New Zealand, she worked for many 5-star hotels and found working in a male dominated career drove her towards the strong and resilient female Executive Chef that she is today.
In her career span, Shweta has worked with some great chefs who helped her hone her skills and become strong minded in a dynamic kitchen environment. Some of the highlights in her journey have been accolades such as receiving the Beef + Lamb Excellence Award in 2019 in her last place of work under her leadership, twice being awarded 2nd place at the 'Chef of Capital' competition in 2014 & 2015, and being nominated as a finalist of the HM awards in 2020 in the 'Hotel Chef' Category.
Chetan Pangam, One80° Restaurant, Wellington
Inspired by his mother’s incredible cooking skills, Chef Chetan Pangam has always been passionate about food. Since he started his career, he prides himself on providing guests with an amazing experience they will always remember.
Chetan and his family now live in Wellington, where he currently works as Executive Chef for One80° Restaurant at Copthorne Hotel Oriental Bay, Wellington.
Chetan believes in sourcing only the finest seasonal ingredients and freshest local market produce from boutique purveyors to create indigenous flavours of New Zealand with international tastes of the world.
Shantanu Saraf, Noble Rot Wine Bar, Wellington
Shantanu hails from the southwestern part of India and he has worked in kitchens in India and New Zealand since he was a teenager.
In New Zealand, Shantanu attended Le Cordon Bleu School of Culinary Arts to further hone his skills and learn about French techniques with New Zealand produce.
He has been working as Head Chef for three years at Noble Rot Wine Bar, starting off as Sous Chef in 2018. In that time, they have gained Best Wine Experience in New Zealand multiple times, and made it to the 50-Best Discoveries list and gained 2 Chefs Hat for 2018 and 1 Chefs Hat for 2019.
South Island
Cameron Davies, The Fat Duck, Te Anau
Cameron has been cooking since the age of 10 saying that what was his Nana's passion soon became his life-long love and career.
Cameron heads an outstanding team of 17 that makes The Fat Duck one of the best restaurants in Southland. He is very proud of what the team achieves day in, day out, and the reputation they have built in their community. He is also proud to have received three Beef + Lamb Excellence Awards in their first three years being in business.
Greg Piner, NO. 7 Balmac, Dunedin
Greg Piner is executive chef at No. 7 Balmac in Dunedin. He knew from a young age that he wanted to be a chef. From cooking on his parents fishing boat during school holidays to making family meals at home, the joy and satisfaction of seeing people enjoy your food was always a wonderful and fulfilling feeling.
Greg is proud of the career he has carved out and the achievements made over the years. A particular highlight was winning the ‘Battle of the Pacific’ teams event and training Cole McDonald to become the Junior Global Chef Australasia and New Zealand Commis Chef of the year.
Trent Watson, Podium at Sudima Hotel Five Mile, Queenstown
Trent is head chef at Podium Restaurant at the Sudima Queenstown Five Mile. He grew up in the Waikato and after graduating from cookery at Wintec, he soon found himself travelling and working across the globe, which he attributes to his curiosity and passion of fusing uniquely kiwi flavours with new techniques and cuisines.
He has worked for stars such as Pearl Jam and Dolly Parton, before returning to New Zealand and falling in love with the mountains and setting down in Queenstown. Trent has a passion to share and pass on knowledge to the next generation of chefs. He sees their fresh perspective and compassion as driving the industry to be more accountable and question the traditional processes, taking the industry in a more sustainable direction with their craft, and marrying new cultural takes on cuisine.
You can learn more about Beef + Lamb Ambassador Chefs here.
