Fifteen talented chefs have been shortlisted for the prestigious four titles of Beef + Lamb Ambassadors, and will go on to have their beef and lamb dishes assessed over the next few weeks.
The finalists are:
Dean Thompson, Schnappa Rock, Tutukaka
Nick Rogers, Cibo, Auckland
Mrinal Ghosal, Mudbrick Restaurant, Waiheke
Dominic Dsouza, Te Karaka Station Lodge, Waikato
Andrew Clarke, Furnace Steakhouse, Hamilton
Tejas Nikam, The Cut Restaurant, Rydges Auckland
Dylan Wilson, Frederic’s Restaurant & Bar, New Plymouth
Chris Coughey, The Strong Room, Feilding
Andrew May, Amayjen restaurant, Palmerston North
Punit D’souza, York Bistro, Martinborough
Chetan Pangam, One80 Restaurant, Wellington
Robert Cullen, Kaikoura Fine Foods
Cameron Davies, The Fat Duck, Te Anau
Marc Soper, The Panorama Room, The Hermitage, Mt Cook
Logan Wilson, No 7 Balmac, Dunedin
More details regarding each of the finalists can be found at thechefskitchen.co.nz
For 28 years, Beef + Lamb New Zealand has sought and recognised New Zealand’s top chefs, and the accolade remains prestigious and relevant in today’s hospitality scene.
Foodservice Manager, Lisa Moloney, says,” We are looking for chefs who value and celebrate grass-fed New Zealand beef and lamb as part of our national cuisine.”
“Applicants impressively showcased their innovation and creativity to tell the paddock to plate story through their beef and lamb dishes. Our farmers can feel confident their product is being showcased to a high standard on restaurant menus.”
Once all the finalists have had their beef and lamb dishes assessed in their restaurants, four chefs will be selected as the new Beef + Lamb Ambassadors and will be announced in April 2024, commencing a two year term.
