By Sue Fea

When Kiwi Chris Whiting was a little bloke, he wanted to be a builder. His best mate wanted to be a chef. Somehow his mate ended up with the hammer and he ended up with the knife – the rest is history.

Wellington-based chef Marc Soper has just added Chef of the Capital to a long list of accolades so Kathy Ombler set out to discover why this chef is such a champion.

This head chef makes everything from scratch using the food he sources from his onsite garden and the hills and rivers nearby, proving resourcefulness is the key to creating truly New Zealand cuisine.

This executive chef’s new interactive dining experience proves a city’s gastronomic hot spots can be found in the walls of its hotel dining rooms as well as its restaurants and cafes. As a young boy at home in Germany, executive chef Volker Marecek loved to cook and bake.

Our new national pizza champion reveals some expert pizza making tips as he talks about the winning pizza he named after his dad.
The stage is set, the camera ready to roll. Two pizza makers step up to face the audience.

French chef Laurent Loudeac reveals how the laidback Kiwi way has influenced him in the kitchen of this quirky, fine-dining restaurant.

With so many interesting eateries within easy walking distance in downtown Wellington, city hotels struggle to hold their guests in-house or to lure locals through their restaurant doors. Bucking

A blend of cooking theory and practice has helped executive chef Nitin Kumar rise swiftly through the ranks.

By Veronica Johnston