WhatFinger


Focusing on the bounty of seafood that New Zealand’s southern ocean has to offer, her menu is based on the selection of seafood caught by the Moeraki Bay fishing boats every day

Discover New Zealand's Best Chefs



New Zealand’s boasts a thriving food scene due to the quality of the ingredients, the innovative cuisine, the presentation, and the style and design of the restaurants themselves. Below is a list of five New Zealand chefs worth seeking out.

Fleur Sullivan

Fleur’s Place, a small and affordable restaurant, café and bar on the Moeraki Wharf, has earned iconic status in New Zealand’s cuisine heritage. After 20 years working as the owner and host of the award-winning Central Otago establishment, Oliver’s, Sullivan felt a need to connect back with a simpler lifestyle.

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Focusing on the bounty of seafood that New Zealand’s southern ocean has to offer, her menu is based on the selection of seafood caught by the Moeraki Bay fishing boats every day. From John Dory, to blue cod and lobster, Fleur’s Place is the perfect place to go to with the seafood lover in your family.

Al Brown

Al Brown co-founded the iconic Wellington restaurant Logan Brown in 1996. Since then, Al's career has moved on to writing cookbooks, appearing on television cooking shows, producing food products and, most recently, creating new eateries and food outlets in Auckland. Brown has also acted as a New Zealand Trade & Enterprise ambassador chef, representing New Zealand internationally since 2003. Now based out of Auckland, he can be found working in any one of his three trendy restaurants – Depot Eatery, Best Ugly Bagels and Federal Delicatessen.

Leonardo and Lorenzo Bresolin

Born and raised in Wellington, the two brothers – Leonardo and Lorenzo – learned to cook from their father, Remiro Bresolin, who arrived with his dream to open “the greatest Italian restaurant,” from Venice, Italy in the 1960s. The Bresolin brothers’ passion for cooking was clear, as they began working for their father at a young age. After their father’s passing, the brothers spent time travelling and working in kitchens around Europe, before returning home to New Zealand to bring their father’s dream to life. Along with their three restaurants in Wellington – Scopa, Tommy Millions and The Bresolin – the brothers own their own coffee micro-roastery, Gentlemen’s Beans, and are judges of the New Zealand television show, The Great Food Race.

Peter Gordon

A New Zealand native, Peter Gordon has restaurants in both New Zealand and London and acts as the consulting Chef for Air New Zealand. Born in the coastal town of Wanganui, Gordon is of Maori descent. Known for his fusion style of cooking, he taps into both the background of his home country and his time spent in Asia to create interesting, beautiful and delicious dishes. He is widely recognized as a devoted promoter of the Kiwi food industry and is dedicated to contributing to his community. Often called the “father of fusion cuisine” – Gordon has two restaurants in Auckland: The Sugar Club and Bellota Tapas Bar.

Josh Emett

MasterChef New Zealand judge and Michelin star chef, Josh Emett has worked at some of the most famous and highly awarded eating establishments. He has worked with Gordon Ramsay, helping the Hell’s Kitchen star set up his Australian restaurants Maze and Maze Grill. After building his resume for more than a decade, Emett has opened up Rata and Madam Woo (with restaurateur Fleur Caulton), in Queenstown. A second Madam Woo restaurant will open in Auckland soon.


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