Profiles compiled by Mia Bennett

This year’s International Women’s Day theme, ‘Give to Gain’, encourages a mindset of generosity and collaboration that reminds us of the very reasons we launched Women In Food & Drink Aotearoa New Zealand (WIFDNZ) back in 2023. Since then, our members have connected, forged valuable relationships and contributed to a more supportive and inclusive world of food and drink for women in New Zealand, one which continues to grow and thrive. The concept of giving to gain offers us many opportunities to give recognition, respect, introductions, workshops, mentoring, visibility and valuable time to these talented women. Most importantly, we give them a voice, the opportunity to share knowledge within our industry and a great cause for celebration.

In selecting our Top 50 Women In Food & Drink for 2026, there are constants that have risen to the surface. Sarah Meikle, Advisory Board Member, is astounded by the continuing achievements of the women in our food-and-drink sector. “There’s no question that 2025 was a tough year for many, and yet women still delivered achievements right across the sector – most impressively the owner-operators, who really do put it all on the line.” Advisory Board Member Lauraine Jacobs admires the connection that this initiative offers to those who are isolated from the mainstream. “I love the inclusion and recognition of brilliant and often unknown women who, without much fanfare, work quietly, efficiently and successfully to grow New Zealand’s food-and-beverage industry.” Director Kelli Brett says, “What started as an idea to unearth and support women in our hospitality industry has grown so much bigger. We are thrilled to see a huge diversity of careers highlighted across our membership that includes women in education, health, tourism, wine, beverage, agriculture, aquaculture, advertising, PR, media, hospitality, product development, packaging, science and technology, tourism, events and many more. Each one of these women brings knowledge, ideas, skills and talent to the WIFDNZ table and the one thing they all have in common is a great passion for our food-and-drink industry. When clever people like these come together, opportunities and support will increase and when women thrive, we all rise.”

In late 2025, members of the Women In Food & Drink Aotearoa New Zealand network nominated the women who have inspired them in the past year, resulting in an extraordinary lineup of talented achievers. Each nomination was thoughtfully evaluated, taking into account the influence and contributions each woman has made to our culinary landscape.

Our Top 50 List for 2026 showcases a diverse array of talents, ranging from established leaders to those quietly shaping the industry from behind the scenes. It includes influential executives, innovative entrepreneurs and creative visionaries, all making significant contributions to the food-and-drink scene.

So, dive into this inspiring showcase and be sure to save the date for 9 March at SOUL Bar & Bistro, Auckland, where we’ll celebrate the Women In Food & Drink Awards for 2026. Join us in honoring the remarkable achievements of these women and their impact on our world of food and drink.

ELLE ARMON-JONES

Over the past 12 months Elle Armon-Jones has continued to shape and grow New Zealand’s food-and-drink tourism sector. She is the founder of The Big Foody Food Tours and Appetite for New Zealand where she has recently expanded her touring portfolio with the launch of the Ponsonby Road Tour. Elle has represented New Zealand offshore with Tourism New Zealand and Tātaki Auckland Unlimited, which has amplified the country’s food story through international media, and she has begun to develop business event experiences aligned with the New Zealand International Convention Centre 2026.
@thebigfoody

ANGIE ATKINSON

Angie Atkinson is the owner of Blanc Distribution, a nationwide beverage company championing both local and international wine and spirits. She is a former restaurateur in Wānaka and Auckland, and transitioned into wine sales, supporting boutique New Zealand producers before becoming a respected wine writer for leading publications as well as launching The Wine Writer. Angie is a certified sommelier and a Wine and Spirit Education Trust diploma graduate. She also sponsors the Lewisham Awards to give back to the hospitality community that supports Blanc.  @blancbosslady

JULIA ATKINSON-DUNN

Julia is the co-owner of Akaroa Butchery and Deli which has found a clear rhythm and confident direction in its second year. Julia is also a creative designer, writer and gardener. She is the founder of Studio Home, New Zealand’s first design blog and has been writing independently online for 16 years. At Akaroa Butchery and Deli, she champions independent Aotearoa producers prioritising New Zealand-grown products in a landscape dominated by globalised food trends. Julia steers customers toward local beef and lamb,
helping to reframe New Zealand’s food story. @studiohomegardening

TONI AULD

Toni Auld is a Southland farmer and co-founder of Auld Farm Distillery where she leads brand storytelling, visitor experiences and stakeholder engagement, bringing an authentic rural perspective to the food-and-drink sector. In 2025, Toni has focussed on lifting Southland’s producers and regional initiatives by hosting on-farm experiences, supporting local makers and creating meaningful collaborations. “Our PledgeMe campaign was a standout. It became an education piece as much as a fundraiser. I’ve loved showing people where their spirits actually come from.” Her work celebrates the people, places and craft that define Southland’s honest and proud food-and-drink identity.  @Toni Auld

LAUREN BEATTIE

Lauren Beattie has more than 20 years’ experience across the primary and food sectors with early work in the rural sector giving her a strong grounding in the value of kai and food production. For the past six years she has led Gizzy Kai Rescue, guiding the organisation through pandemics, cyclones and extreme weather events. Over the past 12 months, Lauren has focussed on uniting communities through rescued kai, nurturing a safe and diverse volunteer whānau and contributing to sector research and initiatives. Her work demonstrates the power of food to connect people and strengthen regional food systems.  @gizzykairescue

ANYA BELL

Anya Bell is a chef, nutrition strategist and product developer working at the intersection of food, community and systems. For over 30 years she has shaped early learning kitchens, national school-food programmes, community kitchens and large-scale product development, guided by the belief that food is culture, identity and care. Through The Nourish Approach and the Pedagogy of the Plate food philosophies and educational concepts, Anya champions whole foods and nourishing food cultures for children. “I work one quiet meal at a time, nurturing a food culture in Aotearoa where whole foods are normal, diversity is welcomed.” @Anya Bell

TRACY BERNO

Professor Tracy Berno is an internationally respected academic specialising in resilient and sustainable food systems across New Zealand and the Pacific. She is a professor in Critical Food Studies at AUT and has authored numerous academic and magazine articles, book chapters and co-authored three award-winning cookbooks. In 2025, Tracy judged the Bocuse d’Or Social Commitment Award, joined the international panel reviewing the Sustainable Restaurant Awards and became Co- Editor-in-Chief of the Gastronomy and Tourism journal. She co-launched AUT’s Centre for Critical Food Studies and leads Pacific Food Lab Aotearoa. academics.aut.ac.nz/tracy.berno

MARISA BIDOIS

Marisa Bidois is Chief Executive of the Restaurant Association of New Zealand which represents more than 2500 hospitality businesses nationwide. She is a respected advocate and strategic leader and she plays a pivotal role in shaping the sector’s future. Over the past year, Marisa has elevated hospitality’s national profile by championing the appointment of New Zealand’s first Minister for Hospitality as well as supporting the arrival of the Michelin Guide and co-hosting the Hospitality Summit at Parliament. Editor’s note – As we went to print Marisa stepped down from her role at RANZ. We look forward to seeing her next steps. @Marisa Bidois

MICHELLE BLAU

As CEO of Fair Food, Michelle Blau is changing lives one bite at a time. “Hunger is rising but so are we,” she says. Fair Food gathers 150 volunteers each week to fight hunger and share more than 3 tonnes of surplus food every day. Michelle believes all kids should have the privilege of forgotten fruit in their backpacks and refuses to let food poverty limit anyone’s potential. There is deep reward in watching tough teens rediscover their youth through healing a relationship with food, family and ultimately themselves. Hearing comments such as, ‘I feel safe here’ or ‘You’re helping me become the man I want to be’, brings purpose and pride to every plate Michelle sends out. @MichelleBlau

KELSI BOOCOCK

Kelsi Boocock is a dynamic force in Aotearoa’s health and beverage landscape, known for making wellness accessible, practical and inspiring. Through Healthy Kelsi, she has built a digital community of more than 500,000 people, alongside bestselling cookbooks and a digital app. As founder of Second Nature Supplements and co-founder of Shnack, one of New Zealand’s fastest-growing functional drink brands, she bridges evidence-based nutrition with everyday life. Championing transparency, innovation and female leadership, Kelsi represents a new generation of Kiwi entrepreneurs shaping the future of food and drink. @healthykelsii

REBECCA BROOK

Rebecca Brook is the founder of Rise Growth Lab and a business advisor to early-stage packaged food-and-drink brands across New Zealand. Rebecca’s work centres on collaboration, community and a shared-growth mindset, helping founders connect, learn and build strong businesses. Through the Rise Food & Beverage Accelerator and one-to-one advisory she supports brand owners to establish solid commercial foundations as well as grow with confidence and take New Zealand-made products to the world. “I’m passionate about championing New Zealand’s food-and-drink industry on the world stage. That’s meant working closely withfounders to commercialise and scale, but also contributing to wider conversations about where our sector is heading.” @rebeccaabrook 

MIRANDA BURDON

Miranda Burdon is a leader in New Zealand’s primary sector as Executive Chair of Cyprus Enterprises Limited where she oversees covered crop and dairy operations. She is also an Independent Director on the board of Scales Corporation. Over the past year, she has supported strong export growth while advancing strategies to strengthen domestic consumption of New Zealand-grown produce. “A strong local food system remains critical, and our fresh-produce sector sits at the heart of that imperative, so I will continue to do what I can to support government, tertiary and industry to drive its success.”
@Miranda Burdon

LIZ BUTTIMORE

Liz Buttimore is the co-owner of Arbour restaurant and has made a powerful shift this year by stepping back from public-facing roles to focus on deepening Arbour’s impact in Marlborough. “Marlborough was meant to be my one-year adventure, but its seasons, producers and collaborative spirit quickly turned it into home.” After more than a decade shaping regional hospitality, she has grown Arbour into a world-class platform for local growers, fishers and winemakers. In 2025, Liz has successfully achieved great recognition in the Top 100 Sommeliers New Zealand list and Top 5 Female Sommeliers, and celebrated Arbour’s 10-year milestone with earning two Cuisine Good Food Award hats. @arbourdining

ANNABEL CALDWELL

As Innovation and Quality Manager at Good & Humble (formerly Otis Oat Milk), Annabel Caldwell has played a defining role in reshaping New Zealand’s plant-based beverage landscape. At the heart of her work was the return of oat-milk production to New Zealand via the country’s first purpose-built plant-based manufacturing facility. She helped grow Otis from a start-up to a nationally recognised brand, developing products such as the award-winning High Fibre Low Fat Oat Milk, named Beverage of the Year 2025. Annabel has reframed the conversation around food that is better for people, lighter on the planet and proudly New Zealand made. @Annabel Caldwell

CONNIE CLARKSON

Connie Clarkson is manager of food incubator The Kitchen Project (TKP), an Auckland Council programme, where she leads initiatives across cooking education, retail, events and producer engagement. In the past year, TKP supported 28 businesses from 16 nationalities, launching 15 new ventures including Pho Yen on Dominion Road and achieving eight food-award medals across graduates. Five TKP brands now operate bricks-and-mortar sites with catering services expanding graduate reach. This year, Connie delivered community cooking programmes, major collaborations with Tātaki Auckland Unlimited and ongoing sector leadership through awards judging. Connie continues to champion diverse entrepreneurs across Aotearoa’s food landscape. @comconnie-clarkson

GIGI CRAWFORD

Gigi Crawford is Chief Executive Officer of Zealong Tea Estate, leading the world’s largest internationally certified organic tea estate and helping shape a distinctive tea industry for New Zealand. Born in Singapore and based in Aotearoa for three decades, her leadership spans premium tea production, hospitality, tourism and global export. Gigi is internationally recognised with a UK Tea Academy Lifetime Achievement Award and has been featured by BBC Earth. Zealong’s Tea Room was recently named among the Top 150 Tea Houses in the World, cementing its place as a global destination. @Gigi Crawford

LOUISE EVANS

Louise Evans is a Southland-based writer, editor and creative strategist dedicated to telling the Deep South’s food stories. She is founder and editor of Wee Magazine which is now expanding onto Substack alongside a forthcoming print issue. Louise is also a contributor to Appetite for Words. This year, Louise co-founded charitable trust Kai Murihiku, began developing Wee Fest 2026 and partnered with the Southern Farmers Market on its future vision. Her recent collaborations include the immersive Bon Appetītī dinner, He Waka Tuia’s exhibition catalogue and the Wee Calendar 2026 which celebrates local kai and artists. @weeandfree

DOMINIQUE FOURIE MCMILLAN

Dominique Fourie McMillan co- founded Kitchen Day, a movement dedicated to fostering connection in the hospitality industry through storytelling. Over the past year it has become a rising media brand hosting a monthly sold-out event. She also founded the Kitchen Day podcast as a platform to spotlight front-of-house voices – the essential half of hospitality that rarely gets heard. Alongside this, Dominique runs Floriditas and Loretta, two bustling restaurants in Wellington. She’s a determined and community-driven hospitality professional. @Dominique Fourie McMillan

FIONA FRASER

Fiona Fraser leads Contentment PR & Communications, championing Hawke’s Bay food and wine by connecting producers, chefs and innovators with national media. “I absolutely love what I do and spreading the word about our diverse, thriving food-and-drink scene in Hawke’s Bay.” Being a former journalist she brings a sharp storytelling angle to every campaign. In 2025 Fiona delivered major coverage for F.A.W.C! and the Hastings Meatball Festival, including features on Seven Sharp and Breakfast. She won Micro Business of the Year 2025 at the Hawke’s Bay Business Awards, supported a new gin brand, Unlikely Companions, and helped New Zealand school lunch platform Lunchonline celebrate 15 years of success. @fionacontentmentnz

SOPHIE GILMOUR

Sophie Gilmour has built a varied career as a business owner, consultant, cook and former lawyer. She co-founded Bird On A Wire in 2012 and now oversees the much-loved Middle Eastern restaurants Fatima’s, alongside her consultancy Delicious Business and creative hub The Village. Sophie is a founding member of Everybody Eats and Lead Trustee of DineAid, and she helped raise $75,000 for City Mission last year, with further growth underway. In 2025, she and Kirsty Senior published Fatima’s, a cookbook celebrating 30 years of the iconic Auckland business. @Sophie Gilmour

JESS GRANADA

Jess Granada is the executive chef and co-owner of Nanam, a Filipino and Spanish restaurant in Takapuna celebrated for its bold flavours. Jess is the current Chairperson of the Auckland Ethnic Advisory Group with Hospitality New Zealand and is also a member of the Future Governance Group HNZ. “My goal this past year has been to celebrate identity, empower community voices and help shape a more diverse food story for Aotearoa, highlighted by the development of the first Auckland Ethnic Restaurant Month event scheduled for early 2026.” @chef_jess_granada

CELIA HAY

As director of the New Zealand School of Food and Wine, Celia Hay has worked for over 30 years teaching about cookery, hospitality management, wine and beverages. Celia is also an historian with a special focus on New Zealand and food history. She is founding chair-president of the New Zealand Sommeliers & Wine Professionals Association, is highly active in the NZQA qualification programme development and plays a key role in building skills for the next generation of hospitality leaders and entrepreneurs. Recently, she proudly delivered nationwide one-day online Food Safety and Sale of Alcohol courses. @Celia Hay

ROSY HERSTELL

Rosy is a nationally recognised leader in food- waste reduction and surplus-food redistribution across Aotearoa. In the last 12 months through her work at Fonterra she has led the diversion of seven million servings of dairy to food banks which helps ensure that nutritious food reaches communities who need it most. Rosy is driven by systems change and designs practical and scalable solutions that cut through complexity. She works closely with the New Zealand Food Network and partners such as Fair Food where she combines evidence-based strategy with deep empathy to transform how surplus kai is shared nationwide. @Rosy Herstell

JOANNE HORT

Professor Joanne Hort holds the Fonterra-Riddet Chair in Consumer and Sensory Science at Massey University and she is Principal Investigator and Associate Director (Equity, Diversity and Inclusion) at the Riddet Institute. Joanne is also director of Feast, Massey’s pioneering Food Experience and Sensory Testing Lab. Her research explores how consumers perceive food across cultures and environments, shaping product development worldwide. With more than 130 publications and global leadership roles, Joanne is a passionate advocate for women in STEM, mentoring future scientists and bridging academia with industry. @Joanne Hort

RAUKURA HUATA

Raukura Huata is a culinary storyteller celebrating the richness of Aotearoa’s food landscape. She specialises in Māori cuisine, sharing stories that honour traditional practices while embracing contemporary expressions. Through her digital presence and collaborations with restaurateurs, winemakers and producers, Raukura amplifies indigenous food, intergenerational knowledge and the cultural significance of kai. Over the past year, she has delivered wine pairings, educational experiences and served as sommelier at Tohunga Tūmau. “I have built spaces where we can connect and learn from each other, moving towards a oneness that we can belong to: one that celebrates Māori excellence, honours tradition and embraces a modern, evolving identity through kai.” @raukurahuata

DENISE IRVINE

Raised on a Cambridge sheep and cattle farm, Denise developed a lifelong commitment to eating locally and seasonally and channels this into her work as an award-winning journalist. She has spent many years as a features editor and writer for the Waikato Times, where she remains a regular columnist. Denise is a three-time winner of the Culinary Quill Award and received a Hamilton City Council Civic Award in 2015 for service to journalism and community. She writes for Nourish Waikato & Bay of Plenty, RNZ, NZ House & Garden and more, championing Waikato’s food stories. @dirvinenz

JOANNE JAMES

Joanne James is one of New Zealand’s most respected distillers, renowned for Juno gin and vodka including IWSC Double Gold and multiple New Zealand Gin Guide accolades. Joanne is a leader in recipe development, mentoring and judging, and has helped elevate the skills and confidence of distillers across the country. As a Board Member of Distilled Spirits Aotearoa, she champions industry growth and excellence, while her work with Massey University and Juno Gin continues to shape the identity of and innovation in New Zealand’s spirits. @junogin

LEAH KIRKLAND

Recognised as the number one sommelier in the country, Leah Kirkland is one of New Zealand’s leading wine professionals with international experience and deep knowledge of food and hospitality. Leah has worked with top chefs and sommeliers in London, Copenhagen, Burgundy and across New Zealand where she has shaped award-winning wine programmes at Trinity, Mr Morris and Gilt Brasserie. Over the past year, Leah has focussed on celebrating producers and regions by delivering trade tastings, curated wine events and educational experiences that connect guests, sommeliers and winemakers, while championing small New Zealand-owned producers. @therealleahkirkland_

MATTIE KOENDERS

Mattie Koenders has been a driving force of Garage Project for over a decade and has shaped some of its most ambitious sensory experiences. As Head of Venues she oversees five locations across Auckland and Wellington, designing spaces, menus and experiences while fostering collaboration with local producers. In the past year, Mattie has driven the launch of Garage Project Leeds Street, curated standout events and grown venues such as Wild Workshop and Aro Valley Taprooms while championing creativity, community and accessible flavour- forward beer experiences across Aotearoa. @Mattie Koenders

SUZY LANGLANDS AND RAE BAKER

Suzy Langlands and Rae Baker are driving forces behind the Bay of Plenty’s food scene. Suzy is the Senior Marketing Executive at Tourism Bay of Plenty where she leads the Flavours of Plenty Festival and curates experiences that connect communities, highlight producers and celebrate the region’s culinary identity. Rae is Festival Director for the Flavours of Plenty Festival and has played a key role in shaping the festival into a nationally recognised platform. As the founder of Rebel Female, Rae also empowers event professionals through practical workshops and mentorship. This year both have strengthened the region’s food story by inspiring pride in the Bay of Plenty’s vibrant culinary community.
flavoursofplentyfestival.com
rebelfemale.com

LUCY AND SKYE MACDONALD

Lucy and Skye Macdonald are sisters at the heart of Middlehurst Station Farm Store & Butchery where they blend farming heritage with modern food retail. Lucy and Skye were raised on Middlehurst Station in the Awatere Valley where Lucy leads growth, sales and marketing, and drives the successful transition from online-only to a thriving physical destination that has significantly expanded its retail, wholesale and e-commerce reach. Skye co-founded the Kaikōura farm store and café where she manages day-to-day operations and is completing a butchery apprenticeship. She brings craft, transparency and care to every cut. Together, they champion premium beef and lamb which reconnects consumers with land, animals and ethical farming through quality-over-quantity principles. @middlehurstfarmstore

SARAH MCFADDEN

Sarah McFadden has held leadership roles in urban farming and community gardening for more than a decade. She is now General Manager of Kelmarna Community Farm in Tāmaki Makaurau, championing regenerative local food systems that support climate action, urban resilience and community wellbeing. She is passionate about reconnecting people with land and food and she works across networks including the Auckland Kai Network and Eat New Zealand’s Kaitaki cohort to strengthen sector advocacy. At Kelmarna she has professionalised operations, refreshed the brand and led the successful Save Kelmarna campaign, raising over $200,000 to support the farm’s future. @Sarah McFadden

CHERIE METCALFE

Cherie is the host of the Around the Dinner Table podcast, author of three cookbooks and founder of Pepper and Me, one of New Zealand’s leading condiment businesses. Cherie is also a food writer and content creator, sharing her passion through Cherie’s Chat on Instagram. She recently toured the country to visit 25 favourite foodie spots in five days, using her platforms to champion New Zealand’s food-and-hospitality scene and connecting people with local products, makers and growers. “At Pepper and Me we strive to be New Zealand’s top condiment company, with very innovative business initiatives. Everything I do is to connect people with food!” @cheries_chat

NORKA MELLA MUÑOZ

Norka Mella Muñoz built her career in hospitality through sheer grit, perseverance and passion. Norka’s journey continues to inspire, especially among migrant women dreaming of growth in the industry. Growing up in the hum of a bustling Chilean food market shaped her earliest understanding of food as an expression of heart, connection and storytelling. Now executive chef at Palliser Estate in Martinborough, Norka is championing New Zealand’s food-and-drink culture guided by pride in her roots. Named Cuisine’s Luxury Lodge Chef of the Year in 2024, Norka’s legacy is one of authenticity, guided by purpose in the kitchen. @chefnorkamella

NIKKI MIDDLEDITCH

Nikki Middleditch is General Manager of FoodPilot at Massey University and a food technologist with more than 30 years’ experience developing products across Europe, Asia and New Zealand. Nikki’s work sits at the intersection of science, innovation and industry by supporting food-and-beverage companies to solve technical challenges and turn strong ideas into viable products. Over the past year, Nikki has continued to champion open-access food technology and industry collaboration while contributing to the 2025 New Zealand Food Awards and helping shape a resilient and future-focussed food sector. @Nikki Middleditch

SACHIE NOMURA

Sachie Nomura is the founder, chef and educator behind Elemental Cooking School by Sachie, through which she shares her love of Asian cuisine by demystifying its techniques for the home kitchen. She is a multi-award-winning innovator, receiving eight Global Food Innovation Awards for her avocado milk beverage, now stocked across the US and featured on The Tonight Show Starring Jimmy Fallon and Good Morning America. In 2025, through Sachie’s Kitchen Season 2 on TVNZ and the launch of the Takumi Wok, she continued championing the stories of Aotearoa’s growers, makers and food leaders. @sachienomura

VICKI ONIONS

Over the past two decades, Vicki Onions has shaped South Island hospitality by building vibrant venues where food, wine and care come together. “My greatest joy is developing people, supporting chefs, encouraging young talent and helping women grow in confidence across our industry,” she says. As Group Executive Director of Imperium Collection, she oversees Eichardt’s Private Hotel & Bar, The Grille, The Parlour, Fiordland Lodge, No5, The Spire and The Pacific Jemm yacht. Vicki also co-owns The Bathhouse Queenstown, Aosta, Little Aosta, Blue Door, Dorothy Browns Cinema and The Well Spa. In the past year alone she launched The Well Spa, Brunch on Church and Tamarind by No5, and acquired Fiordland Lodge. @Vicki Onions

KATHY PATERSON

Formerly a teacher at Le Cordon Bleu London and New Zealand, Kathy Paterson is a writer, recipe developer, food stylist and photographer who has worked with Beef + Lamb New Zealand, the New Zealand Herald, Nourish magazine and the Outstanding Food Producer Awards. She is also a respected cookbook author and editor. In 2024 Kathy founded the New Zealand Food Communicators Scholarship and in 2025 co-launched Appetite for Words, a national digital platform connecting emerging and established voices to celebrate and champion Aotearoa’s growers, makers and storytellers. @kathy.a.paterson

MARY-JEANNE PEABODY

With deep family roots in hospitality, Mary-Jeanne Peabody is a global ambassador and director for Craggy Range, leading tastings and wine dinners worldwide that champion the New Zealand food-and-drink story to the world. In 2025 she celebrated the estate’s landmark 25th vintage. “I never tire of seeing another bottle of Craggy Range wine ordered at restaurants around the world.” Recent projects include The Loft dining space, the flourishing kitchen garden supplying much of the restaurant’s produce and the forthcoming luxury lodge at Craggy Range. Mary-Jeanne is also an arts board member and autism charity advocate. @crmaryjeanne

DEBORAH PEAD

Deborah Pead is one of New Zealand’s most influential communicators and the founder of Pead PR agency, which has been the leading champion and go-to expert for the food-and-beverage scene over 25 years of business. Her expertise powers her latest venture, Danbri Farm Premium Angus Beef, a regenerative Northland farm pioneering a more transparent, compassionate model of meat production. Danbri champions on-farm harvesting, animal welfare, farmer wellbeing and true paddock-to-plate provenance. Danbri has recently partnered with two specialist butchers allowing it to focus on what it does best – raising exceptional Angus cattle. @Deborah Pead

LIZZI PEARSON

Lizzi Pearson is Chief Executive Officer of Montana Group, New Zealand’s largest privately owned catering and hospitality company. Drawing on her 25 years of hospitality experience, she oversees more than 1000 staff across 32 kitchens delivering food for events, schools, venues and corporate clients nationwide. She is also a board member of the New Zealand Events Association where she champions the power of food to build connection and community. Her recent work includes advocacy through Ka Ora, Ka Ako, growing the Te Kiwi Māia fundraising dinner and curating the evolving hospitality offering for the ASB Classic through 2026. @Lizzi Pearson

SOPHIE PERCY

Sophie Percy is National Partnerships Manager for the New Zealand Food Network, Aotearoa’s largest food-rescue charity, where she has led partner engagement since its founding in 2020. Sophie has a background in sales and relationship management and she now channels that expertise into strengthening food rescue nationwide. Over the past year, Sophie helped secure 6.4 tonnes of food from 182 donors, creating more than 13 million meals for communities in need. She manages key partnerships with Fonterra, Sanitarium and Foodstuffs and delivers innovative collaborations including sourdough distribution with Bread & Butter Bakery and large-scale produce rescues. @Sophie Percy

NANCYE PIRINI

Chef Nancye Pirini is a respected leader in Aotearoa’s contemporary food scene and a powerful advocate for Māori and Pacific representation in modern dining. Her career accelerated under Peter Gordon at SkyCity’s Dine by Peter Gordon, where she honed her craft in high-pressure kitchens and large-scale events. Now as the executive chef of Te Kaahu at Te Arikinui Pullman Auckland Airport, she leads one of the country’s most culturallysignificant hotel restaurants. In 2025 she served as Chair of Accor Pacific’s Women in Food initiative,  alongside judging roles for the Australasian Tapas Competition and Culinary Chronicles: Madam Shef’s Millets Magic, and features widely across industry publications. @Nancye Pirini

GRACE SUGIANDI

Grace Sugiandi is a hospitality professional, connector and storyteller whose career has spanned Dubai, Thailand and Singapore. Working in business events, she champions chefs and creatives through advocacy and community support. She recently stepped into a newly created Principal Hospitality and Stakeholder Engagement role with Auckland Council, in which she will work as a bridge between the hospitality industry and council connecting operators, chefs, creatives and decision-makers, and helping shape better support systems so the industry can truly thrive. Grace spotlights the unseen emotional labour behind hospitality in The Life of a Chef’s Wife mini-stories and she’s been featured on the Inspiring Women in Hospitality podcast. @gracesugi

SARAH SZOSTAK

Sarah Szostak is the Events Lead at New Zealand Winegrowers and Executive Officer for Major Events where she shapes the industry’s most significant domestic and international gatherings. In 2024-25, she delivered the landmark flagship project of Pinot Noir New Zealand 2025, a career highlight for her. Sarah continues to champion New Zealand wine on the world stage by building meaningful global connections through unforgettable events. “New Zealand’s wine industry is built on the passion and commitment of incredible people making world-class wine. I am privileged to help put these stories onto the world’s stage.” @Sarah Szostak

ALICE TAYLOR

Alice Taylor is the creator of Alice Taylor Eats, one of New Zealand’s largest online food communities reaching more than half a million followers and tens of millions of views. Known for her accessible and affordable recipes, she has become a leading voice on food and the cost-of-living conversation by interviewing national political leaders and contributing a fortnightly column to 1 News, while also appearing regularly on Breakfast. In 2025, she expanded into digital publishing with her digital cookbook Alice Taylor Eats: Cheap and Realistic Recipes selling thousands of copies in its first month. “Knowing that my work has a tangible impact on real lives means more to me than any analytics or accolades.” @alicetayloreats

HEATHER WARWICK

Since 2003, Heather Warwick has led Enterprise North Canterbury as CEO, using her extensive experience in economic development and business ownership to champion the region’s economic wellbeing. A standout achievement for Heather is founding Made North Canterbury, the region’s first provenance brand celebrating local authenticity and traceability. Over the past year, she has expanded its certified producer network, strengthened regional storytelling and led campaigns including The North Course and the nationally recognised Made North Canterbury Pie Trail, uniting the sector and elevating the region’s food identity. @Heather Warwick

MANJA WACHSMUTH

Danish-born and Auckland-based, Manja Wachsmuth is an award-winning photographer with more than 20 years of experience across Scandinavia, Europe, Australia and New Zealand. Celebrated for her elegant Scandinavian aesthetic and deep ties to the hospitality world, Manja specialises in food, beverage, portrait and lifestyle imagery and collaborates with chefs, restaurants, artisan producers and hospitality brands to create compelling visuals. In 2025 her standout project, The Masters of Invention for The Southerly, spanned 15 locations with 15 chefs and five mixologists, capturing 33 dishes and 11 cocktails. For the third consecutive year Manja was named in Lürzer’s Archive Top 200 Ad Photographers. @manjawachsmuth

LIZ WHEADON

Liz Wheadon is the Director of Wine at Normanby Fine Wines where she has joined the business as its first employee and has helped shape its vision from the ground up. Liz carries more than 30 years’ experience in fine wine retail and she brings deep industry knowledge and an exceptional global network. She regularly judges wine competitions, most recently the Japanese Wine Challenge in Tokyo and the National Wine Awards in New Zealand. She is also President and Director of Retail New Zealand where her leadership reflects a longstanding commitment to excellence in customer service, strong relationships and thriving retail environments. @Liz Wheadon

SARAH WILSON

Sarah Wilson is General Manager, Advocacy and General Counsel at New Zealand Winegrowers where she provides legal expertise on international trade, governance and member support. She represents New Zealand wine at global forums including the World Wine Trade Group, The International Organisation of Vine and Wine and The International Wine Federation, co-chairing sustainability initiatives and shaping trade and regulatory frameworks. Since joining NZW in 2018, she has guided producers, briefed government and advanced market access, all while championing women. @Sarah Wilson