Taylor Cullen’s cooking is deeply connected to the land, making him a standout leader in New Zealand’s luxury lodge dining scene. As executive chef at Sugarloaf at Flockhill, Taylor has created a dining experience that celebrates the remarkable landscape surrounding him, with every menu shaped by the seasons, the region and the people who produce its ingredients. Born and raised in New Zealand, Taylor has built an impressive career through some of Australia’s leading kitchens, including luxury lodges and Sydney’s acclaimed Chiswick. His passion for live-fire cooking, hyper-local produce and sustainability has found its perfect home in the Canterbury high country. At Sugarloaf, proteins are sourced with extraordinary care, from Flockhill’s own lamb to locally farmed beef, wild game and ethically caught seafood, while an extensive kitchen garden provides much of the restaurant’s produce. Through each dish, Taylor weaves together his culinary journey with the landscape, heritage and natural beauty of Flockhill. Taylor’s leadership, technical excellence and unwavering commitment to showcasing New Zealand’s exceptional ingredients have established Sugarloaf as one of the country’s most exciting dining destinations.