Ken, an accomplished chef with over 30 years of experience, has made a significant impact on the culinary scene in New Zealand. Originally from Cork, Ireland, he now resides in Auckland as the owner and chef of Copia. Throughout his career, Ken has excelled in both team and individual competitions, earning over 90 awards. His modern European and New Zealand-influenced cuisine has garnered recognition, including Cuisine Restaurant of the Year accolades. Ken's expertise and leadership extend beyond his own ventures, as he currently serves as the Team NZ Coach for APAC 2022 and the Bocuse d'Or 2023 final.

James is an accomplished leader in the hospitality and tourism sectors, with nearly 15 years of experience in executive and governance roles.

Proudly born and raised in Ōtautahi Christchurch, James is the Chief Executive of Pomeroy Group - an industry-leading business advisory, recruitment & staffing, HR Consulting & governance services firm that has set a benchmark for quality, innovation and creativity. He is a passionate advocate for showcasing hospitality as a respected and professional career path. 

James holds numerous governance roles across the motu, including Independent Chair of Bocuse d’Or New Zealand, Deputy Chair (Rainbow) NZ Labour Party, Trustee of Southern Ballet, NZBaroque, Pou Manaaki Taiohi ō Aotearoa, and is a Canterbury Branch Committee Member of the New Zealand Institute of Directors.

Jane Fitzpatrick is the Director of Retail & Supply Chain Solutions at Compass Group New Zealand. With over two decades of experience in operations and logistics, she plays a pivotal role in shaping the company's foodservice strategy nationwide. Jane is also a trustee of the New Zealand Culinary Arts Charitable Trust, where she actively supports the development of emerging culinary talent. Her leadership and commitment to excellence have been instrumental in advancing New Zealand’s presence on the global culinary stage, including initiatives like the Bocuse d’Or.

With 18 years of experience in the design realm, Alan Hughes has been instrumental in sculpting both global and grassroots brands. Not just a designer, Alan is also a passionate foodie whose culinary adventures span the globe, reflecting a palate as diverse as the brands he's helped cultivate. As the proud owner of a premium tea business, Alan is steeped in design and entrepreneurial prowess, bringing a unique blend of business acumen, design and structure to the board. His multifaceted expertise bridges creativity and commerce, making Alan Hughes an invaluable asset to any team.

(Plus he made a great driver in France for the team.)

Kevin Gilbert brings over 30 years of experience in food and hospitality, nearly 20 years as a business owner, and a strong governance background to his advocacy for New Zealand’s culinary and vocational training sectors.

Having qualified and worked as both a baker and chef, Kevin has spent time in kitchens locally and overseas before returning home to run his own business.

A passionate supporter of trades and skills, Kevin has championed higher training standards, greater recognition for high-performance teams, and the creation of a master-level culinary qualification. He’s represented the industry in Parliament, the media, and international arenas—including as the first New Zealander invited to the Coupe du Monde de la Boulangerie.

Kevin served on the board of the Baking Industry Association of New Zealand (BIANZ) for nine years, advocates for the hospitality industry on numerous advisory groups, and is currently a Dunedin City Councillor. He combines hands-on industry knowledge with strategic governance experience and is a vocal, credible advocate for raising the profile and performance of Aotearoa New Zealand’s culinary talent.

Angel is a seasoned business leader and award-winning culinary innovator with almost 20 years of experience across FMCG, hospitality, media, business development, and brand strategy. With experience as Managing Director, General Manager, and Entrepreneur, she blends sharp commercial insight with deep cultural and culinary knowledge.

Her leadership experience spans scaling sales, operations, and marketing initiatives in trades and construction, managing national grocery accounts for major FMCG firms, and driving brand growth for food startups, SMEs and community-led events. Angel is the Founder and Executive Chef of Luntian, a nationally acclaimed plant-based Filipino dining concept, and also the Founding Chair of the Filipino Food Movement of New Zealand. She is also a Sprout Agritech alumni, and has been mentored by the best in the industry to pitch investor-related interests in the food & foodtech sector.

She has worked with global brands, startups, and nonprofits, always bringing heart, clarity, and commercial acumen. Since joining Bocuse d’Or New Zealand, Angel has helped elevate its profile through content strategy and brand awareness campaigns, offering a unique mix of marketing expertise, operational leadership, and creative vision-- all fueled by a passion to showcase New Zealand’s food identity worldwide.