Meet the team
Guiding them is Ken O'Connell — president of Bocuse d'Or New Zealand — who brings the experience and insight of someone who knows this competition inside out. Four very different backgrounds, one shared goal.
Congratulations to Kenji and Sam — selected to carry the Silver Fern at APAC 2026 and, if all goes to plan, onto the world stage in Lyon in 2027.
Alongside coach Jean Wang and second commis Olly Papaconstantinou, they represent some of the most exciting culinary talent New Zealand has produced.
Kenji Yoshitsuka
Candidate
Trained in classical Japanese culinary techniques from the age of 17, Kenji Yoshitsuka is of Filipino-Japanese descent and one of New Zealand’s most distinctive pastry and fine dining talents.
His works blend precision, artistry, emotion, and cultural influences from Japan, the Philippines, and Aotearoa.
As the Head Pastry Chef, he leads pastry programmes at InterContinental Auckland and Advieh.
Sam Gradowski-Smith
Commis
Sam Gradowski-Smith is one of New Zealand’s most promising rising chefs.
Currently cooking at Bossi in Auckland, he was named New Zealand Emerging Chef of the Year 2023 and New Zealand Chef of the Year 2025.
Driven by precision, discipline, and ambition, Sam represents the next generation of culinary talent poised to take New Zealand onto the World stage.
Olly Papaconstantinou
Second Commis
Olly Papaconstantinou is a young culinarian whose Greek, Irish, and Māori heritage informs his approach to food.
A Bachelor of Culinary Arts student at AUT, he trained as a commis chef at Luntian, a Filipino vegan restaurant, developing strong foundations in plant-based technique and collaborative kitchen culture — skills that translate directly to the precision and discipline demanded by the Bocuse d'Or competition.
Jean Wang
Coach
Jean Wang is a disciplined competition veteran whose foundation spans both hot kitchen and patisserie.
Her competitive training includes Nestlé Toque d’Or, WorldSkills New Zealand (formerly SkillEx), and ICC in Lyon 2023, where she developed the precision, preparation, and grit required for elite environments.
With experience across hotel, bistro, and fine dining kitchens, Jean embodies the technical rigour for the Bocuse d'Or stage.
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Supporting the team
The Bocuse d'Or is more than a cooking competition. It's watched and attended by the world's most influential chefs, food buyers, and culinary media. When Kenji and Sam step into that arena, they're carrying New Zealand's produce and food culture with them to an audience that genuinely matters — on to plates that the world is watching.
But the team doesn't get there on passion alone. Getting there takes investment. Training, equipment, flights, and accommodation in Lyon all add up, and we rely entirely on people who see what we see: a real opportunity for New Zealand to punch above its weight on the world stage.
If that resonates — whether you're a producer, an exporter, a food business, or simply someone who believes in this country's culinary talent — we'd love to have you along for the journey.
