Across this issue of Cuisine we highlight a range of incredible achievements, milestones worth celebrating and stories that utterly inspire. What’s vital to recognise is the often-overlooked yet powerful contributions that women in the food-and-drink industry continue to make across the country. The women featured here are a few of the many inspiring and influential women driving change and making a difference throughout New Zealand. We invite women in the food-and-drink industry to join us at wifd.co.nz

Written by Mia Bennett

Julia Atkinson-Dunn
Business owner, artist & writer

Julia Atkinson-Dunn is a dynamic creative whose career has seamlessly crossed the worlds of design, writing, gardening and now food. She is founder of Studio Home, New Zealand’s first design blog, and has been writing independently online for 16 years, highlighting independent designers, artists and creative businesses from New Zealand and Australia. A former garden columnist for regional newspapers and Stuff NZ, Julia made her way into the food industry and is currently the co-owner and operator of Akaroa Butchery and Deli. Following a shared desire with her husband to live in Akaroa, they purchased the Akaroa Butchery and Deli in 2023. “To say the first 12 months were stressful would be an understatement, but the 100-year legacy of the butchery and the generous encouragement of the local community steadied the ship.” Since the opening, Julia is most proud of growing the business month by month while earning genuine support from locals and visitors alike. “We live in a small community with a population that fluctuates enormously between winter and summer, and I relish the close bonds with our regulars as much as showing visitors to our beautiful region a warm level of hospitality. Growing relationships with our suppliers has been extremely rewarding. We focus as strongly as we can on New Zealand independent producers.” While taking a leap into an entirely new industry, Julia has found both purpose and joy in the busy butchery life and in the the beauty of this corner of New Zealand.

Instagram @akaroa_butchery_and_deli
Facebook @AkaroaButchery
akaroabutchery.nz

Jessica Granada
Head chef & restaurant co-owner, Nanam

Auckland’s bustling restaurant Nanam features the flair of Filipino cuisine, and that’s what Jessica takes pride in. “I get to create a space where Filipino identity can shine in Aotearoa. Every dish becomes a conversation starter, a bridge between cultures. Inclusion and representation don’t happen by chance; they happen when we choose to become bridges. Through Nanam, I’ve learned that food is more than what’s on the plate; it’s a vehicle for connection, cultural pride and visibility.” Namam’s lechon dish landed in the Top 100 Iconic Dishes in New Zealand and the restaurant was voted a finalist for Locals’ Favourites in the Takapuna local business awards. However, beyond the influence of the kitchen Jessica has made a powerful impact through the Ethnic Advisory Group. As chairperson, she’s started workshops, empowered first-time operators and advocated for structural change across the industry. This has sparked a powerful conversation which she states has been the most meaningful milestone of her career. Jessica’s hard work and dedication across her many roles has certainly been recognised as she’s been named a finalist for Future Leader of the Year 2025 at the Hospitality New Zealand Awards.

Instagram @nanam.auckland

Lisa Willert
Owner-operator, Everybody’s Butchery

Blending Kiwi and German butchery traditions in the heart of Christchurch, Lisa Willert is the proud owner of Everybody’s Butchery. It’s the city’s oldest butchery and for the past 12 years she has continued its legacy with care and dedication, upholding the tradition of craftsmanship that began when it was first established in 1906. Lisa trained in Germany and brings traditional German butchery skills to locally sourced, ethically produced meats, free from fillers and unnecessary preservatives. “Growing up surrounded by small goods in Germany taught me what good quality tastes like, and I’m proud to bring that to my Christchurch community.” Lisa takes pride in keeping a small, non-factory butchery alive during the extremely tough economic climate and remains grateful for each and every customer that walks through the door. “Whether it’s through food, conversation, or simply being part of someone’s daily routine, I find so much meaning in those human connections.” She is deeply committed to supporting her customers and their dietary needs, understanding that many have specific health concerns or preferences. For Lisa, it’s personal and she finds great fulfillment in offering something thoughtful, nourishing and made with care.

everybodysbutchery.co.nz

Jo Sheridan
Demonstration manager, Owl Farm

A respected voice in both education and agriculture, Jo Sheridan’s work cultivates a more sustainable, connected and inspired future for New Zealand’s food-and-fibre sector. Jo was raised on a dairy farm in South Taranaki and has grown into a visionary leader whose career spans more than two decades of innovation, advocacy and impact. With an honours degree in Soil Science from Massey University and experience as a DairyNZ consultant and independent advisor, she now leads Owl Farm, an influential 140-hectare demonstration dairy farm at St Peter’s School in Cambridge. At Owl Farm, Jo welcomes thousands of visitors each year and her philosophy of transparency and inclusion breaks down urban-rural barriers, bringing the realities and opportunities of modern dairying to the forefront. Jo was named the 2025 Fonterra Dairy Woman of the Year, when she was praised for her unstoppable energy, big-picture thinking and her unwavering commitment to people, animals and the planet. The honour also awarded her a Kellogg Rural Leadership Programme scholarship which strengthens her mission to mentor and inspire. Combining empathy with action, Jo doesn’t just advocate for change, she leads it.

owlfarm.nz

Genevieve Knights
Chef & entrepreneur

Genevieve Knights is a chef, food writer and entrepreneur with more than three decades in the culinary industry. Starting her career at 17, she went on to become a respected recipe developer and author of three cookbooks, Basic But Brilliant, Scones and Pavlova. In 2015, Genevieve launched Genevieve’s, a boutique food brand known for natural and restaurant-quality pâtés and dressings. “I’ve always been obsessed with food, but my favourite part of the work is developing and releasing new products. Every creation teaches me something I didn’t know before. Striving for a high standard – and hitting that target – is the most rewarding part of what I do.” Genevieve’s is now stocked nationwide in supermarkets and served on Air New Zealand flights. “On a flight to Australia last November, my husband spotted one of my pouches being served in the business class cabin. We introduced ourselves to the crew, who were genuinely excited to meet us. One by one, they came over to chat about their favourite flavours to serve onboard. From that moment, I wasn’t Mrs Knights, I was just Genevieve, and I loved that. It was a really special feeling.” The brand has won multiple awards including the 2016 New Zealand Innovation Award for Food & Beverage, standing out for its quality, safety and innovation.

Instagram genevievesnz

Are you driving a project for change or do you want to shine a light on inspiring women working within our varied food-and-drink landscape? Would you like to join and build a community to connect all women in food and drink across the country? Head to wifd.co.nz to become a member of a group that will help us to support each other as we share ideas and knowledge.