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NZ Bocuse d'Or Commis Chefs

Bocuse d'Or Global Chef Competition

Sam Lindstrom wins Bocuse d'Or Commis Chef Competition  

At the competition with Judges

A sudden visit from Simon Mercer from TVNZ to interview Sam in our kitchens.

Chef Will Mordido with Bocuse d'Or with team members Ken O'Connell and Brett McGregor

Meanwhile - Our students complete an assessment.

Kristina Sani with her Pates & Terrines Platter Assessment

Helena with her Pates & Terrines Platter Assessment

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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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Recent Articles

Keep up to date with the latest from the New Zealand School of Food and Wine.

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1. hospo group

Hospitality Luncheon

Franck Laurelle and our Level 4 Hospitality students hosted a luncheon for their families and some leaders of Auckland's hospitality scene.

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3 Finn makes sausages

Hand-made Sausages

Level 5 Diploma Cookery students learn how to make artisan sausages from Chorizo to Marguez to emulsified pork Wieners for hot dogs.

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J'aime les Macrons - Commercial Bay

Congratulations to Bridget O’Sullivan, co-owner and General Manager of J’aime les Macarons and graduate of the New Zealand School of Food and Wine Cookery and Restaurant and Cafe Management qualifications from the early Christchurch days.

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Bocuse d’Or 2025

Bocuse d'Or is a prestigious chef championship held in Lyon every two years. In January, the NZ team travelled to France to compete with the best chefs in the world.

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