Press release
For immediate release
29 February 2008
New Zealand chef takes to the world stage
Wellington-based chef and restaurateur Martin Bosley will be cooking alongside the world’s greatest chefs at two major
international food events in March.
Mr Bosley, whose eponymous restaurant won the 2007 Cuisine magazine supreme Restaurant of The Year award, will be the
only New Zealand chef cooking at the Melbourne MasterClass (Saturday 1 March) and the FoodEx Food and Beverage
Exhibition in Japan (Tuesday 11 to Friday 14 March).
The events underscore Mr Bosley’s status as a chef of the highest international calibre. More than 95,000 visitors are
expected at FoodEx, while the MasterClass is the highlight of the Melbourne Food and Wine Festival. Mr Bosley has also
been asked to cook at the Brisbane MasterClass later this year – making him the first New Zealand chef to be invited to
cook at both Australian MasterClass events in the same year.
“It’s a fantastic honour for me. At the MasterClass I’ll be cooking seafood alongside some of the world’s greatest
chefs, including double Michelin-starred London chef Michel Roux, offal expert Fergus Henderson and Gabrielle Hamilton
from top New York restaurant Prune,” says Mr Bosley.
In addition to the Melbourne MasterClass event, Mr Bosley will cook two extra showcase dinners at Attica restaurant, run
by talented young New Zealand chef Ben Shewry.
“Working with Ben is an exciting opportunity – he is a very creative, talented, young chef who experiments with flavours
and technique, so I’m looking forward to creating the menu with him.”
In Japan, Mr Bosley will cook his signature seafood dishes, as well as showcasing his skill with New Zealand beef and
lamb, for New Zealand Trade and Enterprise’s invited guests at the New Zealand exhibit.
“FoodEx is a great opportunity to promote the Martin Bosley brand internationally, as well as to attract international
customers to Wellington and demonstrate the exceptional quality of our local produce. We’ll be working hard to show
other chefs from top international restaurants what they can do with New Zealand food products on their menus.
“It’s great to be able to use food as a means of promoting Wellington, and New Zealand, as a great place to visit and do
business,” he says.
ENDS