Chef Rob Cullen said food plays a role in creating connection, memory and a strong sense of place at the new NZICC.
The New Zealand International Convention Centre (NZICC) has launched its culinary menu, setting a new benchmark for thoughtfully produced dining at scale while showcasing the very best of Aotearoa New Zealand’s people, producers and landscapes. Led by Michelin-star-trained Executive Chef Rob Cullen, grounded in seasonality, sustainability and provenance, the menu delivers world-class dining at scale, without ever losing its sense of place.
With three decades of global experience, Chef Cullen brings a deep respect for simplicity and ethical sourcing to NZICC’s culinary approach. Guided by a farm-to-table philosophy, the menu prioritises locally sourced, fully traceable ingredients, from sustainably caught South Island Kingfish by OceanSpeared, to high country lamb from family-run Middlehurst Station, and wild Fiordland wapiti venison harvested by WithWild. Each dish tells a story of New Zealand, its land, waters, and people
“At NZICC, food plays a role in creating connection, memory and a strong sense of place,” said Chef Cullen.
“This menu sets the foundation for everything that follows a locally driven, seasonal, inclusive and carefully executed philosophy at any scale."
With highly configurable spaces across all levels, NZICC can accommodate a wide range of events, offering pre-function capacity for up to 2,700 people, convention capacity for 3,150 and one-off events for up to 4,000 guests. For Chef Cullen, every menu will continue to showcase the very best of New Zealand while delivering a world-class experience rooted in care and manaakitanga and setting the standard against which all future culinary decisions will be measured.
Maintaining the integrity of each dish at scale was central to the menu’s development. Every dish had to look, taste and feel considered, while remaining achievable at scale and consistently delivered by our suppliers. With a strong international audience attending events at NZICC, the menu showcases New Zealand ingredients with clarity and confidence. Signature engagement stations form a core part of the experience, allowing guests to connect with the craftsmanship, provenance and stories behind each dish.
Seasonality is central to the menu, ensuring exceptional flavour while reducing environmental impact and strengthening relationships with local growers and producers.
“Seasonality keeps food honest and connected to the land and water around us. It delivers greater flavour, supports local growers and producers, and ensures the menu reflects what is genuinely happening in Aotearoa in that moment, rather than relying on ingredients that could come from anywhere in the world. Our ethos is rooted in reducing food waste and minimising our environmental impact. He tāngata, he kai, he mana, it is the people, the food, and the spirit that creates,” added Cullen.
NZICC has partnered with Rescued Kitchen to drive upcycled food initiatives and promote a circular economy as a sustainable, scalable solution to food loss.
The team will also partner with KiwiHarvest to distribute surplus food to those in need. By adopting these practices, NZICC ensures that no good food goes to waste, supports the community, and upholds the principle of Kaitiakitanga, reflecting our ongoing commitments to environmental stewardship and the responsible guardianship of resources for community and future generations.
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