Across New Zealand’s dynamic food-and-beverage scene exceptional achievements flourish. At Cuisine we take particular joy in recognising the women whose talent, vision and dedication continue to push the industry forward. At this year’s New Zealand Food Awards, presented by Massey University, we were struck by the calibre of women driving change and creativity in every corner of the room. Our top Women in Food and Drink pages in this issue are a celebration of their remarkable work and the lasting impact they’re making on our culinary industry. We invite women in the food-and-drink industry to join us at wifd.co.nz

Written by Mia Bennett

Rochelle Alagar
Operator, Mushroom House

After years immersed in New Zealand’s food industry, Rochelle Alagar found herself increasingly curious about the origins of the ingredients that fill our plates. That curiosity soon evolved into action and Mushroom House was born. What began as a hands-on experiment in growing oyster mushrooms became a mission to create a truly local and values-driven product. Rochelle brings her deep background in food development to the art of reimagining everyday ingredients by turning fresh and earthy mushrooms into unexpectedly moreish and flavour-packed chips. For her, it’s not just about the finished product but the process, experimenting, refining and finding joy in each new discovery. What makes it all worth it is seeing someone’s surprise when they realise how good mushrooms can taste in snack form, she says. And her approach goes beyond taste; at Mushroom House Rochelle champions food that supports both people and the planet by reducing food miles, backing local growers and offering healthier and less-processed alternatives. Receiving recognition as a runner up for Food Technologist Developer at the New Zealand Food Awards affirmed the care behind her craft, but it’s customer feedback that means the utmost. Rochelle’s vision is to grow Mushroom House into a trusted name in innovative and thoughtful snacking.

Instagram @the_mushroom_house_nz
Facebook @mushroomhousenz

Leena Kishor
Research Technologist,Fonterra

With a lifelong love of food and a curiosity for how products are made, Leena Kishor has built a powerhouse career that blends creativity with practical problem-solving. In her role at Fonterra she helps turn ideas into tools that chefs and food service teams can rely on, refining and testing recipes so they perform consistently under pressure. It’s a hands-on balance of innovation and precision, designed to both make kitchens run smoother and food taste better. Collaboration is extremely important to her work and Leena works closely with scientists, category managers, marketers and global colleagues as well as suppliers and industry partners. Seeing a product travel from concept to launch and eventually become a staple in commercial kitchens is one of the most rewarding parts of her job. A recent highlight that has Leena filled with pride is the award-winning Anchor Easy Bakery Cream. “Winning three awards was a milestone. It’s been amazing to see the product launched and perform well, and to be part of the team that brought it to life and navigated early challenges.” For her, every challenge is simply a stepping stone to the next idea.

Linkedin Leena Kishor

Gabrielle Lobo
Business Development Manager, New Zealand Food Innovation Network

Gabrielle Lobo was recognised by Massey University with the Emerging Talent Award. She says, “As someone who’s still relatively new to the industry, being recognised in that way has opened up so many amazing opportunities.” Growing up, food was always central, so Gabrielle developed an early appreciation for the creativity and care that goes into what we eat. Today that passion has evolved into a career where she plays a pivotal role in helping others bring their own food ideas to life. For Gabrielle, being part of the journey from concept to creation is both motivating and deeply rewarding. She sees her work as not just guiding development but nurturing passion. Her work is about helping people, sharing expertise and walking alongside others on their food commercialisation journey – that human connection is the most fulfilling ingredient of all. “I hope that one day I’ll be in a position to support and inspire the next generation of young talent in New Zealand to provide others with the same mentoring and opportunities that I’ve been fortunate to receive. Ultimately, I just want to be part of something great.”

Linkedin @GabrielleLobo

Michelle Reichardt
Business Owner,The Kutai Guy

At the centre of The Kutai Guy’s success is Michelle Reichardt, better known to many as Mama Kutai. Working alongside her husband, Michelle has elevated the green-lipped mussel from a staple of New Zealand’s shelves to a winning artisan product, singled out by Massey University and Cuisine for its exceptional quality and care. At its core she says her work is honest kai made with love, straight from the ocean to the table. Her vision and unwavering belief in the product are what give the brand its soul. Michelle says, “I’m passionate about the high standards we hold ourselves to and about our people, the ones who love, believe and give their all to what we do. Their faith in our vision keeps me striving to do better every single day.” In the long term she dreams of sharing a taste of New Zealand to the world by taking The Kutai Guy international. Her pride extends beyond the company’s fast growth to the meaningful changes that have made the business stronger and more sustainable. Michelle beams proud of how far they’ve come but is most pleased to be building this with her husband Zarn, creating a better future for their family with their son Rylan always at the heart of it.

Instagram @thekutaiguy

Maria Ferrua
Principal Research Engineer, Fonterra

With a foundation in chemical engineering and a PhD in biological systems engineering, Maria Ferrua has long been driven by the intersection of science, problem solving and real-world impact. Maria’s work in dairy at Fonterra allows her to apply deep technical expertise to one of New Zealand’s essential and evolving industries, where tradition meets innovation. “I love turning technical problems into elegant, scalable solutions from lab formulation to pilot and on to full scale manufacturing. Working with cross disciplinary teams and seeing a concept become a product on the shelf is incredibly rewarding.” A standout moment in the past year has been the development of Anchor Easy Bakery Cream which was recognised at the New Zealand Food Awards presented by Massey. The win reflects not only product excellence but the collective effort behind months of repetition to create a stable, high-performing UHT cream trusted by professional bakers. Maria is motivated by curiosity and measurable improvement and is committed to advancing sustainable, high-quality dairy solutions, all while mentoring the next generation of food innovators.

LinkedIn Maria J. Ferrua

Want to learn about other inspiring women working within our diverse world of food and drink? Head to wifd.co.nz to discover more and find information about this national initiative created to network, educate and support women across the sector.