Chaîne des Rôtisseurs

I first joined the Chaine in Seoul, Korea where I was managing a hotel and went on to become the Bailli Delegue for Korea. The hotel industry, by nature, tends to be transient and we had the very good fortune of working throughout Asia where we attended many Chaine events. I have also been a member of the Bailliage in Bangkok and more recently, of course, here in New Zealand.
Outside my Chaine work, I am heavily involved in Rotary as well as Business Mentors New Zealand. Having been in the hospitality industry all my life, the Chaine offers the opportunity to enjoy the pleasures of great food, wine and friendships.

I have been a member of the Chaine for 5-6 years and Bailli of Wellington for 4 years. I became a member because of my love of good food and wine and the Chaine’s purpose very much aligns with my own. I have been an olive grower producing top quality extra virgin and innovative infused olive oils in Martinborough for the past 22 years so the fit is obvious. Allied to good fellowship, and having fun at lovely events, the Chaine supports what my husband John and I like to do. The other advantage is that we travel frequently and have enjoyed Chaine events elsewhere in the world with like-minded people. Our wine village of Martinborough is a very caring community and I am heavily involved in our Meals on Wheels programme for older people. When time allows, I love to garden my five acres of an English style garden and with a son currently living in South Africa, travel is very much a focus.

I have been a member of the Chaine des Rotisseurs since the 2012 , representing Le Cordon Bleu New Zealand as the Technical Director, and Head Patisserie Chef. Our involvement with Jeunes Chefs des Rotisseurs is important to bring New Zealand hospitality industry talent to the world podium as we did several times in the past. Le Cordon bleu facility always welcome the competition with our state-of-the-art kitchen facilities.Working with the committee towards the best outcome to help the future generation is a must. One of my favourite past times outside of the kitchen is to forage on land and at sea to bring “Kai” on the table and share with family and friend.

My interest in food and wine started as a 12 year old when I was lucky enough to be taken on a cruise in 1963, and was introduced to wine with meals. Subsequent holidays to the French Pacific Territories further developed my taste for interesting food and wine. I am a lawyer by training, and have spent over 35 years, until my retirement, working as legal advisor for a French family who have been involved in shipping, hotels, airlines and food manufacture throughout the Pacific as well as in France. I have been a member, as well as a past-President of the Auckland Branch of the International Wine and Food Society, an organisation similar to La Chaine, which started in London in 1934. Its founder, Andre Simon was also the one-time Bailli of the London Bailliage. I also serve as the Chancelier for the Auckland Branch of the Commanderie de Bordeaux, a wine order whose purpose is to promote the wines of Bordeaux. I speak French with native fluency, having studied French at university, as well as having lived and worked in France and its Pacific territories. I enjoy a wide range of wines, notwithstanding my role with the Commanderie, and am always on the look out for something new and different from both the old world as well as the new world, and even from places that you would not expect, as in my photo, enjoying a glass of made in India Sula Chenin Blanc at the Taj Mahal Palace in Mumbai. I am a keen cook and have even in my past life cooked professionally in a number of restaurants in Auckland. As part of my Chaine membership I am also a member of OMGD, the Chaine’s wine order.

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I am a Wellington based lawyer currently working in the public sector and a committed foodie.  As well as a member of the Chaine, im a long standing member of the Wellington Wine and Food Society, and Co-convenor of the Wellington Club’s Foodies interest group.

My governance experience includes serving as a trustee/director of a philanthropic charitable trust; and trustee of the C Art Trust which provides grants to contemporary New Zealand artists to further their art practice. Previous governance roles include serving as President of the Wellington Branch of the New Zealand Law Society (four terms), Board Member New Zealand Law Society (four terms), and Trustee of The City Gallery Wellington Foundation. 

My interests include food and wine, travel, the arts, heritage, classical music and walking.

I really enjoy the opportunity through the Chaine des Rôtisseurs to support our hospitality sector and to engage with fascinating people who share a passion for great food and wine.

I have been a member of the Chaine for just over ten years. My interests include hunting, cricket and spending time with my two children. Through the Chaine I enjoy the opportunity to support the hospitality industry and give back through the Jeune Chefs competitions. 

I have a passion for good kai, wine and the joy of sharing it with others. With a love for exploring new restaurants, i believe that great meals create lasting memories. When not diving into the latest culinary trends, you can find me on the golf course, exploring the outdoors, or connecting with whanau and friends.