Supreme Woman In Food & Drink 2026
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 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’s influence in the world of food and wine has always been extensive, focussed and influential. Well known for her school and as one of the most knowledgeable within the industry, this energetic woman is a national leader in culinary and wine education and so much more. It was a brave and bold move to leave Christchurch after the devastation of the 2011 earthquake. Celia had established Hay’s Restaurant in the city centre in 1994 and followed that with the opening of her adjacent school in 1995, and both businesses flourished. She decided to relocate to Auckland after her buildings tumbled and re-established the school to offer a variety of culinary qualifications and wine courses that lead to the WSET certificates and diploma, along with interesting and essential training to increase skills within such diverse fields as barista techniques, cookery for superyachts, food photography and styling, and classes for curious food-and-wine lovers. Author of the popular books How to Grow your Hospitality Business and The New Zealand Wine Guide – a new edition is due this year – behind the scenes she finds time to contribute to a number of initiatives, such as being a current board member of the NZ Chefs Association and has sat on the Heart of the City board and the Interim Workforce Development Council. Celia is a passionate champion of all premium New Zealand food and wine, and she is the woman behind many of our New Zealand hospitality superstars.

Global Ambassador 2026
Charlotte Read

As General Manager Brand at New Zealand Winegrowers, Charlotte Read plays a significant role in shaping and protecting the global reputation of New Zealand wine. Her remit focusses on strengthening the overarching national wine brand, using market insight, storytelling and international engagement to ensure New Zealand continues to be seen as a premium, high-quality producer on the world stage. Through global brand initiatives such as the ‘New Zealand Wine: Altogether Unique’ platform – built around the pillars of purity, innovation and care – Charlotte’s work helps position New Zealand wines as distinctive, values-driven and internationally competitive in an increasingly crowded global market. She leads initiatives that connect global trade, media and sommeliers directly with New Zealand’s wine regions, recognising that first-hand experience is one of the most powerful drivers of international demand and brand loyalty. This strategic focus on premium positioning, sustainability, authenticity and strong storytelling has helped reinforce New Zealand’s standing as a small but outstanding wine nation that consistently performs strongly in global markets.

Evolving Woman In Food & Drink 2026
Grace Sugiandi

Grace Sugiandi is a woman to watch closely as she steps into her newly created Principal Hospitality and Stakeholder Engagement role with Auckland Council. Grace is at her best working to shape and improve support systems so the hospitality industry can truly thrive. A great connector and storyteller, her career has spanned Dubai, Thailand and Singapore. Working in business events, she championed chefs and creatives through advocacy and community support, and in the past year has stepped into the development of some projects that will be of immense value to the sector for years to come. We look forward to watching Grace continue to evolve, building a bridge between the hospitality industry and council, connecting operators, chefs, creatives and decision makers. 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. Grace also plays a vital role in showcasing Auckland’s diverse and dynamic culinary offerings, and advocating for women’s visibility in the food-and-drink industry.

These women have exhibited exemplary influence in our food-and-drink scene, paving the way for others to continue their legacy. Both have earned a place within the hearts of our nation with their unique strengths and business acumen, always displaying passion and commitment to the outstanding flavours of Aotearoa.

Bridget Dunn

Bridget Dunn is best known as the co-owner and creator of Prefab – one of Wellington’s most recognised café and hospitality venues – which she established in 2013 in tandem with partner Jeff Kennedy. Originally planned as a small espresso bar, the venture quickly expanded into a vibrant culinary hub with a format that reflects Wellington’s relaxed but high-quality approach to hospitality. Bridget’s path to Prefab was built on many years working the floor in hospitality, including formative time as one of the creators of the Wellington institution Caffe L’affare, a pioneer of New Zealand’s speciality coffee movement. Starting out in front-of-house roles helped develop her practical understanding of service, consistency and the importance of creating spaces where people feel comfortable and looked after. Today, this stylish and quietly influential woman champions and delivers that same focus on genuine hospitality, everyday accessibility and a strong sense of community that has shaped the capital’s modern café landscape.

Valerie Littlejohn

Having presided over more than six decades of fine eating and generous hospitality, Valerie Littlejohn is still to be found front of house, attending to the details that truly matter at Sails Restaurant in Westhaven, Auckland. With her late husband Phillip, in 1958 she opened Orsini’s in an elegant little villa on Cuba St, Wellington. It was a place where the crayfish specialty, Tournedos Orsini, was cheaper than chicken, and after-dinner dancing was key to a good night out. An Auckland Orsini’s came in 1981, but an offer for the building forced a retirement that barely lasted. Phillip and Valerie were soon back in business with Sails, and more than 30 years on it is still in the family under Valerie’s watchful eye, and crayfish is still on the menu. Valerie has served the rich, the famous and the fussy, continuing to stamp her style and knowledge on the restaurant. We salute the contribution and leadership this grande dame of dining has made to our world.

Massey University has joined with Cuisine to present this Women in Food & Drink awards category. It highlights women who are pioneers or leaders in food research and development and who have had a marked effect or influence on the food-and-beverage industry. Most importantly, it honours women who raise the industry profile, and mentors and innovators with a global mindset helping to communicate the New Zealand food science-and-technology story.

Food technologists are the unsung heroes of the food industry. Food science and technology is all around you, in the supermarket, at restaurants, in the movement and supply of food all around the world. Many of us are totally unaware of the innovation, effort, applied learning, and trial and error that goes on behind the scenes to prepare food products for us. That is why Te Kunenga ki Pūrehuroa Massey University proudly partners with Cuisine to present this award in 2026. This year, we had four finalists, spanning various sectors and areas within food innovation. From academia, education and start-up companies to those applying food and nutrition principles in everyday life, our nominees have seen success commercially and professionally. Each nominee has advocated for sustainable food systems, healthy food for healthy people, communities and the planet, as well as seeking new areas of knowledge and supporting grassroots industries. Our winners this year are outstanding in their field. Unusually, we are presenting two awards that represent two women at different stages of their careers, but both have demonstrated curiosity, a commitment to excellence and attained significant career achievements over the last year. Both have integrated science and technology with business success. Both lead or have played an integral part in product development, encompassing technical skill and resilience in the face of challenge. They have built knowledge, supported colleagues and become advocates for their area of expertise. We congratulate the winners:  Annabel Caldwell and Jo James.

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.

Jo James

Jo James is one of New Zealand’s most respected distillers, renowned for Juno gin and vodka which have received International Wine & Spirit Competition Double Gold and multiple New Zealand Gin Guide accolades. Jo 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.