Next month, a delegation of New Zealand chefs will travel to Shanghai to compete at the prestigious FHC China International Culinary Arts Competition.
The New Zealand Culinary Team travelling to Shanghai is led by Touvai Poloniati, an accomplished chef with an extensive competitive career throughout the early 2000s. During this time, he earned numerous national awards over multiple years since his career began at the age of 17 and competing for his high school culinary team. He has represented New Zealand internationally in Hong Kong and Macau, where he achieved gold medals.
Chef Touvai has held several prestigious roles both internationally and globally, headed the opening of Horizon by Skycity and now serves as the Executive Chef for Ovation Hospitality.
Supporting him is Daniel Na, the Executive Sous Chef of SkyCity Precinct, where he oversees a portfolio of more than 20 restaurants. A Korean-born Kiwi, Chef Dan takes immense pride in his craft, bringing an Eastern philosophy and discipline to the team while seamlessly integrating it with New Zealand’s culinary identity.
Completing the trio is Chef Noufal, a talented Pastry Chef at SkyCity Auckland, who has recently earned silver and bronze medals for the New Zealand Pastry Chef of the Year competition. Young, energetic, and full of innovative ideas, Chef Noufal also brings international experience spanning New Zealand, the Middle East, and India, adding creativity and balance to the team’s dynamic.
Team mentor Patrick Ikinofo said these events are incredibly important for all chefs, but especially younger generations, as they provide opportunities to explore the world and compete alongside other like-minded individuals.
“Since Covid, New Zealand’s culinary scene has undergone a noticeable shift and, unfortunately, the profession is no longer seen by many as a career of choice,” said Ikinofo.
“Local and international competitions like these play a vital role in reigniting passion for the craft. They help the industry reconnect with the next generation of culinary talent, laying a strong foundation for the future and inspiring chefs to broaden their horizons globally.
One of the biggest challenges the team faced was its small window of opportunity to prepare for the competition. The team was formed just two months out from the competition due date, due to unforeseen circumstances with the previous lineup.
Ikinofo said the biggest challenge so far has been finalising the dishes within two weeks to allow the team to submit the application and market list to the judges.
“It’s certainly been a push to get to where we are now. However, the fact that many of us have worked together before has made the process a little easier. Our next focus is ensuring we have enough dedicated training time to put forward a well-prepared performance. We don’t want to enter the competition without that being front of mind.”
For Ikinofo, balancing creativity and discipline in a competition setting is about trusting the groundwork the team has put into its preparation. He said discipline comes first, as it’s what keeps the team consistent, sharp and focused under pressure. Once that structure is in place, the team’s creativity is able to flow freely and with purpose.
“I see discipline as the framework that supports innovation; it allows us to take calculated risks without losing control of execution. In the heat of competition, I encourage the team to stay composed, stick to the plan, but also to let their individuality shine through the food. That balance between structure and creative expression is what brings the best out of us collectively.”
For this competition, there are several ground rules that all teams must adhere to. The starter must feature ocean trout as the star ingredient, the main course must highlight the lamb rack as the hero, and the dessert must incorporate a frozen, hot, and chilled element on the plate.
Ikinofo said each dish has been carefully conceived by the respective chef, but ensuring unity and harmony across all three courses required ongoing refinement. The starter focuses on showcasing the trout while emphasising sustainability and the thoughtful use of the whole fish. The main course takes a more classic and traditional approach to the lamb rack, while also incorporating innovative, new-school ideas and techniques to elevate the dish. For dessert, the team aimed for a fresh and vibrant experience, introducing unique touches to surprise the palate and leave a memorable impression.
“This experience pushes young chefs beyond their comfort zones, testing creativity, skill, and teamwork under pressure. It builds resilience, sharpens technique, and reinforces discipline, all while showing them the impact of their ideas on a plate,” added Ikinofo.
“Receiving feedback from esteemed judges and collaborating with peers boosts self-belief and pride, empowering them to trust their abilities, take ownership of their craft, and approach future challenges with confidence and courage.”
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