The KaiNiue Food & Wine Festival will have world class chefs preparing and cooking throughout the event. 

MARTIN BOSLEY Martin Bosley is one of New Zealand's finest chefs. Living by the philosophy that we should eat what’s in season, what’s local, and what’s fresh, he has been bestowed with every major food award in the country.  With a career spanning more than three decades, Martin has opened world-class restaurants; contributed monthly and weekly food columns to publications such as Air New Zealand’s in-flight magazine Kia Ora, and The Listener; released two beautiful cookbooks to critical acclaim; produces a range of sauces, dressings, kitchenware, and comestibles known as Bosley’s Pantry; appears regularly on television and at food festivals around the world; and has been commissioned by New Zealand Trade and Enterprise as a Chef Ambassador to Japan and San Francisco. Unequivocally committed to New Zealand’s food culture, Martin is one of the co-founders of Wellington’s iconic City Market, a weekly food and wine market showcasing Wellington’s artisan and bespoke producers. Martin embraces, and champions the epic efforts of our winemakers, farmers, fishermen, and artisans. As such, he is a leading contributor to the development of a broad, rich and exciting New Zealand cuisine. A cuisine that reflects a country of diverse multicultural tastes and stellar produce.

MARTIN BOSLEY

Martin Bosley is one of New Zealand's finest chefs. Living by the philosophy that we should eat what’s in season, what’s local, and what’s fresh, he has been bestowed with every major food award in the country.  With a career spanning more than three decades, Martin has opened world-class restaurants; contributed monthly and weekly food columns to publications such as Air New Zealand’s in-flight magazine Kia Ora, and The Listener; released two beautiful cookbooks to critical acclaim; produces a range of sauces, dressings, kitchenware, and comestibles known as Bosley’s Pantry; appears regularly on television and at food festivals around the world; and has been commissioned by New Zealand Trade and Enterprise as a Chef Ambassador to Japan and San Francisco.

Unequivocally committed to New Zealand’s food culture, Martin is one of the co-founders of Wellington’s iconic City Market, a weekly food and wine market showcasing Wellington’s artisan and bespoke producers.

Martin embraces, and champions the epic efforts of our winemakers, farmers, fishermen, and artisans. As such, he is a leading contributor to the development of a broad, rich and exciting New Zealand cuisine. A cuisine that reflects a country of diverse multicultural tastes and stellar produce.

LOU AND ANT BENTLEY The Akaroa Cooking School opened in 2009 and since then have been named by Lonely Planet as one of the top 10 places in the world to learn to cook local cuisine. Ant and Lou have had thousands of guests from all over the world attend their school and recently had their first cookbook published.  Lou Bentley was brought up on a farm in rural North Canterbury, New Zealand. She studied at the NZ School of Food and Wine and after working in the restaurant and catering industries both in NZ and overseas decided that it was time to start her own venture along with husband Ant in the gorgeous seaside village of Akaroa, Banks Peninsula. Ant Bentley grew up in Auckland and spent much of his childhood on Waiheke Island where he developed a love of fresh seafood as well as cooking. Holidays were also spent on cousins farms in the Wairarapa were he developed a good understanding of the paddock to plate approach of eating.

LOU AND ANT BENTLEY

The Akaroa Cooking School opened in 2009 and since then have been named by Lonely Planet as one of the top 10 places in the world to learn to cook local cuisine. Ant and Lou have had thousands of guests from all over the world attend their school and recently had their first cookbook published. 

Lou Bentley was brought up on a farm in rural North Canterbury, New Zealand. She studied at the NZ School of Food and Wine and after working in the restaurant and catering industries both in NZ and overseas decided that it was time to start her own venture along with husband Ant in the gorgeous seaside village of Akaroa, Banks Peninsula.

Ant Bentley grew up in Auckland and spent much of his childhood on Waiheke Island where he developed a love of fresh seafood as well as cooking. Holidays were also spent on cousins farms in the Wairarapa were he developed a good understanding of the paddock to plate approach of eating.

ROB BAXTER Rob joined Villa Maria as Executive Chef in May 2010 with a wealth of knowledge and experience with food and the hospitality industry. Rob is well known in the Auckland food industry for his roles at Dawson’s Catering, Sky City’s Planet Hollywood and leading restaurant Cibo. Rob’s career as a chef started 28 years ago at Clichy Bar and Bistro in Auckand’s Britomart. After spending several years in Australia, Rob returned to New Zealand to work at Sails Restaurant and Killarney Street. He then traveled to London and attended Slough College where he gained City and Guilds Level Three in pastry, all whilst working for some of the most high profile establishments in and around London. On returning to New Zealand Rob oversaw the opening at Cibo, then spent several years with The G.P.K chain before taking on the challenge of Executive Chef for Dawson’s Catering for 6 years.

ROB BAXTER

Rob joined Villa Maria as Executive Chef in May 2010 with a wealth of knowledge and experience with food and the hospitality industry. Rob is well known in the Auckland food industry for his roles at Dawson’s Catering, Sky City’s Planet Hollywood and leading restaurant Cibo.

Rob’s career as a chef started 28 years ago at Clichy Bar and Bistro in Auckand’s Britomart. After spending several years in Australia, Rob returned to New Zealand to work at Sails Restaurant and Killarney Street. He then traveled to London and attended Slough College where he gained City and Guilds Level Three in pastry, all whilst working for some of the most high profile establishments in and around London. On returning to New Zealand Rob oversaw the opening at Cibo, then spent several years with The G.P.K chain before taking on the challenge of Executive Chef for Dawson’s Catering for 6 years.

 
YAEL SHOCHAT Yael Shochat, the inspirational owner of Ima Restaurant and Delicatessen in Auckland's CBD. She will demonstrate a menu of classic dishes from her Israeli/Mediterranean restaurant, tailored for the home cook. With just 14 guests per evening, you'll have the chance to get up close and personal as you sit at the chef's table, asking any questions that come to mind before enjoying a three course meal matched with wine.  Originally from Israel, Yael has cooked since her early teens, and it wasn't until she studied in the UK that she began to appreciate the importance of food in her life, "Great food can lift your spirit and make you happy, and bad food can bring you down." She arrived in New Zealand from Israel in 1997 with her two young daughters and pregnant with a third. She struggled to find the food she loved to eat, so set about opening her own restaurant. Ima (meaning 'mother' in Hebrew) is her second venture in Auckland, and is a home as much as it is a restaurant. Yael's warmth radiates throughout the entire place and you'll always be welcomed as though you're part of the family, ready to enjoy a meal full of interesting flavours and plates typically unheard of in this spot of the globe.  Her food is simple, honest, healthy and nuturing - she calls it "Mum's Food (provided Mum is a good cook!)"

YAEL SHOCHAT

Yael Shochat, the inspirational owner of Ima Restaurant and Delicatessen in Auckland's CBD. She will demonstrate a menu of classic dishes from her Israeli/Mediterranean restaurant, tailored for the home cook. With just 14 guests per evening, you'll have the chance to get up close and personal as you sit at the chef's table, asking any questions that come to mind before enjoying a three course meal matched with wine. 

Originally from Israel, Yael has cooked since her early teens, and it wasn't until she studied in the UK that she began to appreciate the importance of food in her life, "Great food can lift your spirit and make you happy, and bad food can bring you down." She arrived in New Zealand from Israel in 1997 with her two young daughters and pregnant with a third. She struggled to find the food she loved to eat, so set about opening her own restaurant. Ima (meaning 'mother' in Hebrew) is her second venture in Auckland, and is a home as much as it is a restaurant. Yael's warmth radiates throughout the entire place and you'll always be welcomed as though you're part of the family, ready to enjoy a meal full of interesting flavours and plates typically unheard of in this spot of the globe. 

Her food is simple, honest, healthy and nuturing - she calls it "Mum's Food (provided Mum is a good cook!)"

We want to thank all our chefs for supporting our inaugural KaiNiue Food Festival. 

Fakaaue lahi!