Meet our Chefs Bringing Serious Flavour to New Zealand

Food has a pretty brilliant way of bringing people together. It tells stories, sparks memories, starts conversations and, when it is done really well, becomes part of culture. At Collaborate Management, we are proud to represent a remarkable line-up of chefs, food creatives, restaurateurs, authors and culinary personalities who each bring something distinct to the table.

From fine dining to family-friendly food, television kitchens to international restaurant scenes, this is a group with serious range. They are not just chefs. They are storytellers, business owners, educators, innovators and trusted voices in food.

Henry Onesemo is the executive chef and co-owner of Tala, the award-winning restaurant in Parnell, alongside his wife Debbie Onesemo. Henry has helped bring contemporary Samoan cuisine into a bold and beautifully refined dining space, earning national and international attention along the way. He also became the first Samoan chef to receive the One Knife distinction at The Best Chef Awards in Milan, a huge moment not only for Henry, but for Pacific food representation on the world stage.

Nick Honeyman brings French cuisine together with a distinctly Kiwi perspective. As co-owner of Paris Butter with Zennon Wijlens, Nick has helped shape one of Auckland’s most admired dining destinations. His experience includes time in France working in Michelin-starred restaurants, and that depth of craft shows in his food. Paris Butter has been recognised by Metro magazine’s Top 50 Restaurants and, more recently, by social blogger Zoe Bowker’s Worlds 50 Best Restaurants. Nick and his wife Sina also spend part of the year in the south of France, where they open their Michelin awarded Le Petit Léon, a French restaurant with fine dining elegance and rustic charm. Le Petit Léon has also earned international attention, including Michelin-star recognition.

Zennon Wijlens is the co-owner and head chef of Paris Butter, working alongside Nick Honeyman at the acclaimed Herne Bay fine-dining restaurant. Zennon was named Cuisine NZ Chef of the Year 2023/24, recognising his dedication to local produce, sustainability and culinary imagination. Under his leadership, Paris Butter earned its third hat in Cuisine’s Good Food Guide, placing it among the top restaurants in Aotearoa. Zennon has also been recognised internationally through The Best Chef Awards.

Simon Gault is a chef, entrepreneur, educator and all-round maestro. He has long been one of New Zealand’s most recognisable and respected culinary figures, known for his passion, energy and ability to make food feel exciting and accessible. Simon has been inducted into the New Zealand Restaurant Association Hall of Fame and was awarded Entrepreneur of the Year by Ernst & Young in the Services Category. His international experience includes work at London’s Leiths restaurant and the prestigious Michelin-starred Thornbury Castle.

Anthony Hoy Fong brings an international culinary career with serious scale. He is the co-founder of Top Chef University, an innovative online culinary training platform based on the Emmy Award-winning Bravo series Top Chef. Together with his wife Kai, Anthony has opened restaurants across America with partners including Caesars, Harrah’s and Food Network chefs. He is also consulting chef and partner of The Twenty Bar in Williamsburg, Brooklyn, and has cooked at prestigious culinary events across the United States, including cooking for President Barack Obama at the White House.

Jane Rangiwahia brings deep experience across television, print, recipe development and food styling. Through her own work as a food creative, seen on the Jane Rangiwahia official website, she has built a strong reputation for practical, beautiful and accessible food content. Jane worked as a food producer on TVNZ’s Eat Well for Less New Zealand, developing and producing food content designed to help New Zealand families cook well on a budget. She has also appeared as a guest cook and stylist on Whānau Living, and her about page highlights her wider work across food styling, recipe development and screen content.

Chelsea Winter is one of New Zealand’s most celebrated food personalities. A bestselling author, chef, content creator and lifestyle voice, Chelsea has built a loyal audience through her approachable recipes, warm communication style and ability to make cooking feel generous, joyful and achievable. Her work spans her official website, extensive recipe collection and bestselling publishing career, including her Penguin New Zealand author profile.

Luke Hines is Australasia’s clean living expert, known for celebrating real food that tastes phenomenal. His work sits at the intersection of food, wellbeing and lifestyle, making him a natural fit for audiences who want practical, nourishing and flavour-packed inspiration. Through the Luke Hines official website, Cook with Luke and Daily with Luke, he continues to share food, wellness and clean-living ideas with a wide audience.

Together, these chefs and food creatives reflect the breadth of talent represented by Collaborate Management. They bring award-winning restaurant experience, television expertise, bestselling publishing credentials, global culinary knowledge and strong personal brands. Whether it is for events, campaigns, media, partnerships, content, presenting or brand collaborations, Collaborate’s chefs offer more than food. They bring credibility, personality and a genuine connection with audiences.

For brands, producers and organisations looking to work with leading culinary talent, Collaborate Management connects the right people with the right opportunities. And with this line-up, there is plenty to savour.