Beef and Lamb ambassadors come back for more

B+LNZ ambassadors
The 2013 Beef + Lamb New Zealand Ambassador chefs. Left to right, back row: Kate Fay, Cibo Parnell, Auckland; Shaun Clouston, Logan Brown, Wellington; Scott Kennedy, Nero Restaurant, Palmerston North. Front row: Grant Dicker, Mint Dining Room, Nelson; Darren Wright, Chillingworth Rd, Christchurch.

Achieving one of the country’s top culinary accolades is difficult enough, but for four out of five of the 2013 domestic Beef + Lamb New Zealand Ambassador Chefs it’s becoming rather a habit.

The B+LNZ Inc Ambassador Chefs are selected following rigorous assessment for the Beef and Lamb Excellence Awards, undertaken between September and November last year. Whilst more than 190 restaurants received the Excellence Award, only a select few chefs achieved the exceptional standard required to reach ambassador level.

“Being named an Ambassador once is an outstanding achievement in itself,” says Jennie Dean from B+LNZ. “But four of this year’s chefs have achieved this accolade at least once before, which reflects their excellent skills and consistency in a tough and competitive industry.”

This year’s Ambassadors are: Kate Fay, Cibo Parnell, Auckland; Scott Kennedy, Nero Restaurant, Palmerston North; Shaun Clouston, Logan Brown, Wellington; Grant Dicker, Mint Dining Room, Nelson; and Darren Wright, Chillingworth Road, Christchurch. For Kate Fay and Darren Wright, this is their third stint as B+LNZ Ambassador Chefs, while Grant Dicker and Shaun Clouston have each received the accolade once before.

During their year-long tenure as Ambassadors, the chefs will represent B+LNZ Inc at various promotional events around the country, including culinary fares, food shows and charity events.

“These Ambassadors are passionate about their love of preparing top quality food, and they enjoy sharing that passion and their expansive knowledge with other people,” says  Dean. “Beef + Lamb New Zealand is proud to be associated with such a talented group of chefs, and we look forward to working closely with them over the coming year.”

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