Our Board
Bocuse d'Or New Zealand is part of The New Zealand Culinary Arts Academy — an organisation devoted to inspiring culinary excellence and ensuring that the traditions, standards, and prestige of the world's greatest cooking competition are upheld in this country. The board brings together voluntary expertise across hospitality, business, governance, and brand strategy, united by a shared belief in the potential of New Zealand's chefs and the global stage they deserve.
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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.
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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.)
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Ken is a highly accomplished chef with over 40 years of experience and a long-standing
influence on New Zealand’s culinary landscape. Originally from Cork, Ireland and now based
in Auckland, he has built a distinguished career shaped by international culinary teams,
global competitions, and a commitment to excellence.
His competitive achievements span both team and individual events, earning more than 90
awards. He is a twotime New Zealand Chef of the Year and was named the 2024 Culinarian
of the Year. His restaurant concepts have garnered multiple New Zealand hat awards,
reflecting his distinctive blend of modern European technique with New Zealand’s
ingredients and identity.
Ken is a passionate advocate for young chef development, mentoring emerging talent and
helping shape the next generation of New Zealand hospitality leaders. His leadership extends
to the world stage through his extensive involvement with international culinary teams,
including serving as Team NZ Coach for APAC 2022 and 2024, as well as the Bocuse d’Or
2023 and 2025 Finals.
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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 as 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.
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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.
