Check out the F.A.W.Cers that will be hard at work over Summer F.A.W.C! 2014.
Andy came out from the UK in 2006. His journey to Head Chef at The Old Church has been an interesting one .Andy had two years as Senior Sous to Jamie Oliver in London, head Chef at the Mission, a stint in his own business The Tuki Kitchen and other great places in between.
Ant Mackenzie was raised in the grape growing region of Gisborne. His early tastes of the viticulture industry came from working harvests in Hawke’s Bay, and then overseas in California, Spain, Australia and recently in China.
Arnault Vallee trained in France in a 2 Star Michelin restaurant before moving to London to work for the renowned Roux Brothers. He advanced to work at the internationally revered Ritz, and then London's leading party design company - The Admirable Crichton - cooking for the rich, the famous and the infamous.
For Sydney boy, Ash Jones, life as a chef began at the acclaimed Jaspers Restaurant under the guidance and inspiration of Head Chef, Carl Ellis.After moving to Hawke’s Bay in 2004, he was invited to take up the Senior Sous Chef position at Elephant Hill, and 18 months later was appointed Head Chef.
Bob Campbell is wine editor of Your Home & Garden, Taste magazine and the Air NZ In-flight magazine Kia Ora as well as being New Zealand editor for Gourmet Traveller Wine. Bob contributes to wine publications in seven countries.
As a country that loves food, we hold those who create it close to our hearts. Bestselling cookbook author and food writer, Chelsea Winter is happy to be an all-round food obsessed Kiwi.
Some would say it’s a very happy coincidence being a winemaker with a special interest in tasting the world’s best wines. But this is what drives Chris Scott in his quest to one day have his name attached to a New Zealand wine label that establishes a new global benchmark.
Corey Ryan is a self confessed Winemaking tragic who lives and breaths making wine. Having had a winemaking career that has taken him around the world making wine in seven different countries and working for many of the worlds top winemaking businesses. Corey also is co-owner and winemaker for Sons of Eden in the Barossa Valley of South Australia.
Dave has been involved in the Hawke’s Bay wine industry since 1991 when he took up his first position as Oenologist at Church Road while also managing his own vineyard.
Francky is a passionate chef and a perfectionist who has never been afraid to experiment with new techniques, textures and flavours. His international career has taken him all over the globe and earned him numerous accolades, including 45 medals and the New Zealand Chef of the Year title twice. He is also a member of the New Zealand Culinary Team.
Frankie has been working in the drinks and hospitality business for over half his life. Born and raised in the U.K, Frankie hails from the European city of romance, Birmingham. He is a dedicated, life-long Aston Villa fan as a result.
Gordon Russell has established himself as one of New Zealand's most recognised winemaking identities with his passionate approach to winemaking, and the enormous success he has achieved with his wines in tastings and competitions.
Hugh Crichton joined the Vidal Estate winemaking team in 2004 and became Winemaker in 2006.
Hugh studied viticulture and oenology in Europe and New Zealand before establishing an international career in winemaking, working 21 vintages around the world. His experience includes working vintages in Saint Emilion, Bordeaux, Central Otago and Sicily, Italy. Hugh also worked several vintages at Millton Vineyards in Gisborne where his inspiration for environmentally conscious and organic winemaking and viticulture was fostered.
James set up Taste Cornucopia in 2009, with the aim of bringing flavoursome, fresh & approachable organic food to Hastings. Prior to this he spent eight years cooking in top restaurants in Europe including the Savoy Hotel, Quiqui da Costa, Pastorale and Heston Blumenthal’s Fat Duck.
New Zealand born and bred James Honore began his training in Northland, New Zealand and completed his studies in Auckland, after this he moved to Sydney to gain hands-on cooking experience at the Park Hyatt.
Chef Jeremy Rameka of Pacifica Restaurant aims to bring New Zealand's best produce to his diners - delivered with fresh simplicity, creativity, aroha, and a deep cultural respect. Jeremy's kiwi approach means you enjoy Michelin quality food in a relaxed pacific-style atmosphere.
Advintage is one of New Zealands largest wine retailers and the operator of the multi award winning website advintage.co.nz
Julie is one of New Zealand’s best known and respected food personalities, with 16 cookbooks to her name, numerous appearances at food shows, on radio and TV and more than 30 years as a popular magazine food editor. She also runs a successful website www.juliebiuso.com with a food blog.
We are Karena & Kasey, sisters from the small coastal village of Maketu in the beautiful Bay of Plenty. While growing up in our little slice of paradise we always ate well with the people we loved. Being the first Masterchef NZ Duo winners has been a whirlwind! We love sharing our passion for food and look forward to being in Hawke's Bay to cook with the region's excellent produce.
Pask Winemaker and Managing Director Kate Radburnd is one of New Zealand's most acclaimed winemakers. She commands an international reputation for her extensive record of award winning wines and her vision and contribution to the industry.
Held in the highest regard by the wine industry, Kate has sat in the role of Deputy Chair of the Wine Institute of New Zealand, has been a Director of the Wine Institute of New Zealand as well as New Zealand Winegrowers and is also the Chair of Judges at New Zealand's oldest wine competition, the Easter Show Wine Awards.
Number Ten Twenty Four Pakowhai Road, Hastings, is not just an address on a rural thoroughfare that eventually leads you to Napier and beyond. It’s the restaurant, culinary school and spiritual home of Kent Baddeley, chef.
Leyton earned his chef ’s stripes cooking in kitchens throughout New Zealand and Australia, and in Tahiti’s five star Hotel Bora Bora, before taking up a sous chef position at Craggy Range’s Terroir Restaurant in 2006.
Martin’s food philosophy is simple: Eat what’s in season, what’s local, and what’s fresh. Martin is a food TV personality, his recipes and food insights have featured regularly in various publications, and he has published two cookbooks, ‘Martin Bosley Cooks’ and ‘Martin Bosley’.
Matt Stevens is one of the founders and directors of ParrotDog Brewing Ltd, a Wellington-based craft brewery. In 2011 he joined up with his friends Matt Warner and Matt Kristofski to start ParrotDog. From humble beginnings in the back of their Aro Valley flat ParrotDog has continued to grow, now with a 2,500L brewery in central Wellington.
A regular face in the kitchens of Hawke’s Bay during the past 11 years, Mike has worked at Brookfields, Diva, Pacifica, Mangapapa and now at Salt in Ahuriri. Prior to this he spent two years working in London, at Tetsya’s Mju and the Roux Brothers Fine Dining @ Tower 42, as well as a year in France working in ski resorts.
Cookbook author and ‘food in the nude’ advocate Nadia Lim is the poster chef for healthy living with an inspiring, yet down to earth food philosophy. Nadia advocates eating your colours, snacking from nature (not the vending machine), having a glass of wine, and having everything in moderation; including moderation! She is a fully qualified dietitian and the ambassador for diabetes. Her cooking is easy, fresh, bright and tasty with a love for what’s in season.
Her business card reads ‘Nici Wickes – food writer, cook, TV personality, author and snowboarder’ and this is the sort of all-roundedness and cheekiness that sums up Nici’s approach to cooking and all things food.
Nick is Villa Maria's Senior Winemaker at the Auckland winery.
Nick was honoured with The Wine Society Young Winemaker of the Year title in 2012 which is awarded to Australasia's top young winemaker. He was the first New Zealander to receive this prestigious accolade
Paolo began his career in Italy’s first three Michelin Star restaurant, then cooked his way through the best kitchens in Tuscany before adventuring off shore to work in kitchens throughout Asia, the USA and Australia.
Pauline’s world revolves around food. She is a qualified dietician, whose experience includes working as a nutritionist here and overseas.
Peter Gough is the senior winemaker and viticulturist at Ngatarawa. His passion, knowledge and style make the ‘winemaker tastings’ a must-do.
Pete’s culinary career started in 1998 at the Stunned Mullet in Napier, now called Pacifica. He continued to further his craft working both at Vidal’s and Clifton Bay Café before moving to Western Australia for three years. Returning to NZ Pete settled at Corstorphine House Luxury Lodge in Dunedin for two years then doing a four year stint in Wellington working at Martin Bossley’s, KPR Catering and Liquidate. Then finally to Hawkes Bay in 2008 having secured a job as Sous Chef at Clearview Estate with Kerry MacKay, taking over as Head Chef in 2011.
Ray McVinnie has been a foodwriter and advisor at Cuisine magazine since 1992. Now Cuisine Magazine Food Editor, he also writes a weekly food column in the Sunday Star Times, Sunday magazine. Ray is simply synonomous with food in New Zealand and Hawke's Bay is delighted he is our first F.A.W.C! Ambassador.
Rod established himself as one of Hawke’s Bay’s leading winemakers during his nine years at Vidal Estate, where he earned the title of New Zealand Winemaker of the Year in 2006.
Simon Gault restaurants include Euro and Jervois Steak House in Auckland, Pravda and Shed 5 in Wellington, Bistro Lago in Taupo and recently Jervois Steak house in Queenstown. He is a judge of MasterChef New Zealand and in demand for regular live cooking demonstrations.
Stephen Tindall creates dishes with wow factor - the kind of food that not only looks great, but is just as pleasing to the palate.
His culinary skills have been expertly crafted by years working both in New Zealand and internationally. His career begun with formal training at Auckland Institute of Technology (now AUT) and has gone from strength to strength.
Since Black Barn Bistro opened in 2003, Terry Lowe and his team have firmly established its place on the menu of places to go for the food
loving traveller. The appeal of Black Barn is a combination of vineyard ambience, enhanced by a dining courtyard canopied with grapes, fantastic service and a menu focussed on the freshest Hawke’s Bay has to offer.
Old surfers never die, they buy up a coastal paddock and plant grapes on it. It wasn’t really that straight forward for Tim Turvey. After years of hard graft in various pursuits, he let his interest in wine get the better of him when he and partner Helma van den Berg bought a block of land on the coast at Te Awanga.
“Sheer delicious drinkability”. That’s the aim for Tony Bish as he works with the winemaking team to craft the textural style and soft mouth feel that make Sacred Hill wines so sought after. The key to this is nurturing the special vineyard sites and protecting the integrity of the fruit. The final blending delivers the layers, textures and flavours that make Sacred Hill wines so distinct.
Chief Winemaker Warren Gibson joined the team at Trinity Hill in 1997 when the winery was being established. He began his career in 1987. After completing his studies at Massey University and Roseworthy College in South Australia, he travelled the world, initially working as a flying winemaker in Italy and Hungary, then moving on to vintages in Australia, France and California.
Warren was voted New Zealand Winemaker of the Year by Winestate Magazine in 2005, and Winemaker of the Year at the Mercedes Benz Hawkes Bay Wine Show in 2006.