NZ Chefs has partnered with the International Culinary Studio to present Info Chef 2026, inspiring the next generation of chefs.
Bringing together young chefs, culinary students, industry leaders and suppliers, Info Chef 2026 will highlight innovation, learning and collaboration under the theme of “Think Global, Cook Local - Inspiring the Next Generation of Chefs”.
Led by the International Culinary Studio and NZ Chefs, Info Chef 2026 will take place at Te Pae Christchurch Convention Centre on Monday, 8th June.
Info Chef isn’t just an event; it has been designed to act as a catalyst for growth across the entire hospitality ecosystem.
Chef Andy Cordier, Co-Founder and Culinary Director at the International Culinary Studio, said, at its core, Info Chef aimed to bridge the gap between education and industry.
“It brings together students, emerging chefs, experienced professionals, and suppliers into one space where learning becomes practical, relevant, and immediately applicable,” he said.
“Another key goal is to elevate industry standards. By showcasing best practice, modern techniques, and professional expectations, Info Chef helps set a benchmark for what “good” looks like in today’s culinary world and pushes chefs to lift their game.”
Info Chef also exists to inspire and ignite passion. Chef Andy, who is also a NZ Chefs Board member, added that seeing top chefs in action, sharing and hearing real career journeys, and experiencing creativity firsthand can reignite why people in all cultures entered the industry in the first place, especially for young or developing chefs.
Info Chef will develop better bonds in the chef community and help chefs to become stronger industry professionals. It has an important role in building connections and community, and has a strong focus on education through exposure.
Chef Andy said that Info Chef can elevate a chef’s skills and understanding in a way that goes well beyond a traditional classroom or kitchen environment. He said it creates a concentrated, high-impact learning experience that blends inspiration, technical growth, industry insights, and what the future in this culinary world will look like and what to expect.
“It also deepens ingredient knowledge and product awareness. By engaging directly with suppliers, who will personally share their stories and passion behind their products and with chefs gaining a better understanding of provenance, seasonality, and how to maximise ingredients and something that directly improves menu development and cost control.”
He added that another key benefit is understanding current trends, innovations and sustainability.
“Events like this act as a snapshot of where the industry is heading, whether that’s sustainability, modern plating, global flavour influences, or new technology and the impact on the future. This awareness helps chefs stay relevant and competitive.”
Info Chef will help build confidence and a professional mindset, and develop networking and peer-learning opportunities across all facets of the industry. Chef Andy said many chefs find that these informal exchanges are just as valuable as the formal sessions.
The idea for Info Chef came while Chef Andy was attending the American Culinary Federation conference last year in Las Vegas. He said being surrounded by chefs from all over the world reminded him of something he hadn’t noticed was missing in New Zealand: the connectivity of the industry. He said it wasn’t just the scale of the event, it was also the energy.
“Chefs sharing ideas openly, learning from each other, telling their stories, and connecting across cultures and experiences. That sense of community was powerful.”
The exchange of knowledge stood out to him, and watching cooking demonstrations that focused on sustainability and grassroots practices, hearing suppliers speak passionately about where their products come from and gaining a deeper understanding of ingredients across different cultures, reignited a passion in him. He said it reminded him of why he does what he does.
“With the support of our incredible team at International Culinary Studio, alongside passionate chef colleagues and committed suppliers, we brought that vision to life. The first Info Chef was a huge success, not just because of the content, but because of the energy, the conversations, and the connections that were created.”
This year, Chef Andy said it will be building on last year’s momentum.
“Info Chef is going to be bigger, bolder, and even more impactful. I’m incredibly excited to be hosting it alongside the UCAP (United Chefs and Partners) committee, NZ Chefs and Te Pae Christchurch Convention Centre, to continue growing something that truly supports and connects our industry.”
This year’s topics reflect what chefs need right now in order to grow. Among a plethora of different subjects, attendees can expect discussions on modern culinary techniques and innovation, menu development and profitability, career pathways and personal development, and leadership, culture and kitchen management.
Chef Andy said Info Chef was a must-attend event because it offered real, relevant learning in one place.
“Instead of months of trial and error in the kitchen, chefs gain immediate insight from live demos, expert discussions, and direct interaction with industry leaders.”
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