Beef + Lamb New Zealand is once again searching for the country’s most inspiring culinary talent, with applications now open for the next Beef + Lamb Ambassador Chefs.
For almost 30 years, Beef + Lamb New Zealand has celebrated chefs who create exceptional dishes that champion the very best of New Zealand’s grass-fed beef and lamb. The Ambassador Chef title is one of the most respected honours in the culinary space, recognising chefs who not only elevate the plate but also embody the passion, provenance, and innovation that define New Zealand’s food story.
This year, Beef + Lamb New Zealand will be selecting two outstanding chefs to represent the brand for 2026/2027. The refined programme will place a stronger focus on connecting chefs directly with New Zealanders, sharing their expertise and creativity through engaging digital content across the Beef + Lamb New Zealand channels.
“The Ambassador Chef programme has always been about celebrating the people behind the plate,” said Lisa Moloney, Beef + Lamb New Zealand Foodservice Manager.
“This next chapter is about bringing those chefs even closer to home cooks and translating professional inspiration into everyday creativity and confidence with New Zealand beef and lamb.”
The Ambassador Chefs will also have opportunities to collaborate on special dining events, represent Beef + Lamb New Zealand at industry functions, and contribute to media features as culinary thought leaders. In return, Beef + Lamb New Zealand will actively promote their restaurants and menus through its consumer channels, encouraging Kiwis to experience their food firsthand.
Chetan Pangam, owner-operator of Bellbird Eatery in Wellington and 2024/25 Ambassador Chef, said the experience was both personally and professionally rewarding.
“One of the greatest benefits was building connections with farmers and suppliers - strengthening those bonds really took things to the next level. Being named a Beef + Lamb Ambassador Chef felt like a real validation, a stamp of approval that recognised your skill and passion,” said Pangam.
“Beyond that, it was about friendships and connection. Meeting chefs from all kinds of backgrounds, from hotels to wineries to independent restaurants, which gave me a whole new perspective and a network I’ll have for life.”
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