Toby Archibald’s journey from Aotearoa to the world’s leading kitchens has been shaped by a culinary career defined by curiosity, craftsmanship and a relentless drive to keep learning. Born and raised in Drury, Toby has spent the past two decades refining his skills across some of the globe’s most respected restaurants, bringing those experiences back into his own culinary expression at Quarter Acre in Dallas, Texas. His career has taken him from Michelin-starred kitchens in London to working alongside some of the industry’s most respected chefs, including Daniel Boulud in New York. Along the way, he held roles at The Greenhouse in London, Café Boulud in Toronto and New York, and North Bondi Fish in Sydney, as well as leading kitchens in Canada and Dallas before opening Quarter Acre in 2022. Inspired by his New Zealand roots and a love of hospitality, Toby has created a restaurant that reflects his journey, combining global influences with a deep connection to provenance and place. Beyond the accolades and international experience, Toby’s passion lies in creating memorable moments through food. His dedication to the craft and ability to share the spirit of Aotearoa with diners around the world make him a deserving recipient of the Ōra King New Zealand Global Champion award.