Tony began working in the hospitality industry aged 10, at his parents pub in the UK. He has been working for Otago Polytechnic since 1997. His role as programme manager involves making sure that the school is a safe place to study and giving the students every opportunity to succeed.

Tony was involved with the development of the ground breaking Bachelor of Culinary Arts programme at Otago Polytechnic, it mixes practical cooking with a host of other food-related subjects.

Currently Tony teaches, assists, and is involved in the further development and promotion of the Bachelor of Culinary Arts programme. 

225x105-op-logo.pnghttps://www.op.ac.nz/

Cook, consultant and tour guide; Judith Cullen is well known for her food expertise, and the wonderful cooking classes she held at her St Clair home from 1996-2016.

Judith has been involved with a wide range of culinary and restaurant projects. From recipe development and food styling for major New Zealand companies to the complete refurbishment of the celebrated Chalet Restaurant at Glenfalloch on the Otago Peninsula. 

Judith has a love for simple, seasonal, regional food with big flavours. Judith is also an accomplished gardener and keen traveller. Currently she splits her time between Dunedin and boutique tours that she runs every year to; Italy, France, Turkey, Scotland and Normandy. Her tours bring like-minded people together to enjoy the food, wine, history and cultural traditions of their destinations.

http://judith-cullen.com

Greg Piner has worked for many leading restaurants and luxury lodges around New Zealand, including; Blanket Bay, Hotel Saint Moritz, Mikano and Millbrook Resort.

Greg is currently group executive chef for Dunedin Restaurants Vault 21 and Prohibition Smokehouse. Prior to this he spent 5 years as head chef at Pier 24 Restaurant at Hotel St Clair. Starting his career in Greymouth, he has worked and trained with chefs like; Warwick Brown, Richard Cross and Michael Coughlin at Pier 24.

Since 2011 Greg has been an advisor for DB Breweries. This role has included helping establish the flagship restaurant for Monteith’s Brewery on the West Coast. Greg regularly competes in chef competitions internationally, is a member of NZChef’s High Performance Squad, and an ambassador for Chef Works.

https://www.vault21.co.nz

 Chef, restauranteur, author of three cookbooks and father of two.

In 2011 The first book Riverstone Kitchen – Recipes from a Chef’s Garden  was published by HarperCollins, 2012 the second book Riverstone Kitchen – Simple  was launched, and in 2015 the third book Riverstone Kitchen - Another Helping  was Launched. 

Bevan Smith is the owner of the renowned Riverstone Kitchen, located on SH1, 15km north of Oamaru.

In 2010, Riverstone Kitchen was the supreme winner of Cuisine magazine’s coveted Restaurant of the Year  award.

Bevan Smith’s life revolves around food and showcasing the best that New Zealand has to offer and is a strong advocate of sustainability and locally sourced produce.

www.riverstonekitchen.co.nz/

Tony began working in the hospitality industry aged 10, at his parents pub in the UK. He has been working for Otago Polytechnic since 1997. His role as programme manager involves making sure that the school is a safe place to study and giving the students every opportunity to succeed.

Tony was involved with the development of the ground breaking Bachelor of Culinary Arts programme at Otago Polytechnic, it mixes practical cooking with a host of other food-related subjects.

Currently Tony teaches, assists, and is involved in the further development and promotion of the Bachelor of Culinary Arts programme. 

225x105-op-logo.pnghttps://www.op.ac.nz/

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