The Bailliage held its National Final on Sunday, August 6th at Le Cordon Bleu in the country’s capital city, Wellington.

New Zealand hosts a competition every other year to select the national representative to compete at the International Final the following year.

After months of preparation under the direction of Conseiller Culinaire Marc Soper, New Zealand Chef of the Year in 2016, seven young chefs gathered to compete at the spacious and well-equipped facilities of Le Cordon Bleu who most generously made their premises available.

The jury members were impressed with the quality of the culinary skills displayed.

When the marks were totted up, Third Place went to Douglas Anderson of the Bolton Hotel in Wellington, and Danial Baird of Wharekauhau Country Estate was the Runner-up.

However, the winner was Zachariah Meads of UCOL, Palmerston North. He showed innovation and creativity with his dishes. Furthermore his cooking techniques and presentation were of a high standard.

The prize-giving took place at a cocktail reception hosted at The Wellington Club prior to a celebratory Gala dinner.

During the dinner Bailli Délégué Ian Pharaoh took the opportunity to present Bailli Délégué Honoraire Ian Hull-Brown with his 20-year Commandeur Award.

Ian Pharaoh
Bailli Délégué