BREAKING NEWS: Fifty high-achieving New Zealand women in the food-and-beverage industry were honoured on Friday March 7, at the 3rd annual Women in Food & Drink Aotearoa New Zealand (WIFD) Awards 2025, luncheon.
Held at the Park Hyatt Auckland hotel, six women took trophies in the categories: Supreme Woman, Hall of Fame, Global Ambassador, Evolving Woman and the new, Massey University Woman in Food Science and Technology award.
International Women’s Day
Announced ahead of International Women’s Day on March 8, high-profile executives, start-up leaders and creative thinkers were recognised for displaying the influence women hold in every aspect of the food and beverage industry, through their contributions to sustainability, growth, management and enhancement of New Zealand’s food.
The global theme for International Women’s Day 2025, ‘Accelerate Action’ was mirrored in this national initiative to showcase New Zealand’s leading lights and rising stars within the diverse food-and-drink industry.
In November last year members of the Women In Food & Drink Aotearoa New Zealand network nominated the women who have inspired them over the past year and those to watch in 2025, resulting in a comprehensive list of 50 achievers.
Each nomination was carefully considered by the selections committee comprising Cuisine magazine editor and WIFD founder, Kelli Brett, alongside food industry stalwarts Lauraine Jacobs and Sarah Miekle, with each nomination critically assessed on the how, what, where and who of each woman’s influence, and the overall impact of her contribution to the nation’s food-and-drink story.
2025 Winners
Today the Supreme Woman 2025 Award went to renowned restaurateur Judith Tabron, owner and operator of the recently opened marina restaurant First Mates Last Laugh in Westhaven, Auckland.
One of the first female apprentice chefs in New Zealand, Tabron, who began as a 16 year old in the fearsome male-dominated kitchens of the Logan Park Hotel, has risen to lead the success of the burgeoning New Zealand restaurant scene.
Her first restaurant Ramses broke new ground for Auckland, and as founder and former general manager of acclaimed restaurant Soul Bar and Bistro, she has played a key role in shaping the city’s vibrant waterfront dining culture. Judith Tabron is passionate about mentorship and training, dedicating her efforts to helping those entering the industry to build successful careers.
Hall Of Fame
Two remarkable women were also recognised to join the WIFD Hall of Fame.
- Wellington’s Ruth Pretty achieved perfection in numerous events with her suite of businesses that encompassed Catering, Weddings, Cook School and Café for almost forty years. She has entertained and fed royalty, government heads and created splendid and innovative feasts and occasions working from her property in Te Horo.
- Business woman Catherine Bell began with the delicatessen, La Moutardiere in Mt Eden, followed by the Epicurean Workshop and Cookery school, and founded the consumer dish magazine. Currently importing stylish cookware for Epicure Trading. Catherine is best known for her initiative in setting up the Garden to Table charitable trust in 2008, to empower children to grow, harvest, prepare, and share great food as part of their school curriculum. .
Global Ambassador
Flying in from London for the Awards event, Melanie Brown was named WIFD Global Ambassador. From her days working in the legendary Peter Gordon’s London kitchen and front of house, Mel has followed her passion for New Zealand wine.
She opened the New Zealand Wine Cellar, Specialist Cellars, at Brixton Pop and introduced New Zealand brands to Londoners, making it accessible to drink at home and in restaurants. Mel currently owns and presides over The Laundry in Brixton, a bustling restaurant, café with a unique Kiwi twist.
WIFD Evolving Woman award recognised Kaitlin Dawson, Executive Director of NZ Food Waste Champions 12.3. Kaitlin leads collaboration and action across New Zealand’s food system and is dedicated to bringing businesses, communities and government together to drive impactful, sustainable change. Recently she developed New Zealand’s first food waste-reduction ecosystem map, linking over 120 organisations, and providing a platform to foster a collaborative community around food-waste solutions.
New Category
A new category in this year’s recognition of innovative and influential women is the Massey University Woman in Food Science and Technology award. The new category has been designed to showcase the crucial work of so many women working in vital and often unrecognised roles within the sector, with the winner chosen by Massey University. This award will be open to nominations in 2026.
This year the honour went to Dr Christina Coker. A Senior Research Scientist and platform manager with nearly 40 years’ experience, Christina headed a multidisciplinary programme spanning a number of universities and research organisations nationally and internationally, at the Fonterra Research and Development Centre. This is a strategic research programme aimed at delivering world-leading science that enables successful and timely dairy product development.
Professor Joanne Hort, Fonterra-Riddet Chair in Consumer and Sensory Science at Massey University commented on the valuable opportunities the new Woman in Food Science and Technology award offers.
“Massey has a long history of supporting pioneering women in Food science and technology. Indeed, our flagship food technology degree was designed in part by an innovative product development engineer, Professor Mary Earle.
“Continuing this tradition Massey University is proud to join Cuisine and Women in Food & Drink New Zealand, to sponsor this new award. As a member of the judging panel, I am delighted to celebrate the contributions of these brilliant scientists and providing them with the recognition they deserve”.
