Concours National des Jeunes Chefs Rôtisseurs de la Nouvelle-Zélande

The Committee

Marc Soper

Chairman / Conseiller Culinaire

Chef Marc Soper is currently employed as Executive chef at Wharekauhau Country Estate in the Wairarapa region, where he has been for the past 3 years ( www.wharekauhau.co.nz)  and is also the New Zealand  Conseiller Culinaire for La Chaîne des Rôtisseurs.

He is an active member on the Le Cordon Bleu Education Board NZ, and recently selected as part of the NZ Chefs High Performance squad selected to compete in various competitions around the globe.

Marc has won and held many competition titles for his culinary skills throughout NZ, including Wellington Chef of the Capital 2011, 2015, 2016; NZ Chef of the Nation winner 2005, 2016; New Zealand beef and lamb ambassador 2015; Ōra King best salmon dish New Zealand NZ 2016.
 
Born and Breed in Marlborough, Marc has spent a good amount of career competing in various competitions, including being part of the gold medal winning New Zealand Culinary Team, who competed at the FHA Culinary challenge in Singapore in April 2006 after receiving a silver medal at the Oceania fest Open Team Challenge cooking competition in Perth in October 2005.  

Marc is a self-confessed food-forager, hunting the best and freshest produce grown around the estate. If you cannot find him in the kitchen, you will likely find him knee-deep in the streams collecting watercress, or atop a ladder picking crab apples. Chef Marc describes his style as a unique presentation of modern European food with a kiwi twist using the freshest of New Zealand bounty and sourcing as much local product as he can be working closely with his suppliers to share the passion from farm gate to dinner plate.

Damian Peeti

Kitchen Qualifications Administrator

Chef Damian Peeti is a Lecturer at UCOL Whanganui, NZChefs Central Branch President, and is in the final stages of completing the Supervisory Management Judges Level 6 Qualification. Damian has a Bachelor of Culinary Arts, and Bachelor of Education. Damian has been a member of ‘Chaine des Rotisseurs’ for over a year, and enjoys the networking and culinary competition aspect the organisation brings. He also is a part owner of ‘Kai Catering & Solutions Ltd’ based at the Belmont Golf course in Whanganui. Married with two sons, outside his profession, he devotes his time to his family, travelling and sports.

Sunee Pharaoh

Liaison Officer

Sunee Pharaoh has been a member of Chaine des Rotisseurs since 2004.  Originally from Sydney and moved to Wellington  in 1987, she continues to have a passion for everything about food.

James Glucksman

Committee Assistant

James Glucksman has been a member of La Chaîne since 1999. Originally from the USA, after spending much of his career in China he relocated to New Zealand in 2010, where he is now the owner, host and chef of Oamaru’s Pen-y-bryn Lodge.

MacLean Fraser

Committee Assistant

MacLean started his career in some of Wellington’s best restaurants and hotels before spending time working in the Cook Islands and heading his own kitchens in Malaysia, the Maldives and now at Artisan Dining House, Bolton Hotel, New Zealand. MacLean has been a finalist in the Ora King Salmon Awards, Silver Fern Farms Premiere Selection Awards and has been awarded a number of Beef and Lamb Excellence Awards gold plates. MacLean is a previous winner of Chef of the Capital and was awarded a gold medal in the NZ Global Chefs Challenge. Recently MacLean was appointed a World Chefs judge and was named as a member of the NZ Chefs High Performance Squad with the goal of competing in the 2020 Culinary Olympics. He is passionate about working directly with local suppliers using and supporting traceable, ethically produced food and writes wild game recipes for NZ Guns & Hunting Magazine.

Chris Treacher

Committee Assistant

I have always had a passion for cuisine and cookery. My first kitchen role was in Melbourne back in 1978 in the pot wash section. Later, after a spell out of the kitchen, I returned to the industry and gained my professional qualifications. Since then, I’ve spent a lot of time in the UK, mainly in Scotland, which is a country and a cuisine for which I have a huge passion. Whilst there, I was fortunate to have had the opportunity to work in a number small boutique hotels and resorts across the country. This gave me great exposure to different styles, ingredients and cookery philosophies. Since returning to New Zealand permanently, I have undertaken further study and three years ago I gained my Culinary Arts Judges qualification. I am currently employed as a Workplace Assessor & Sector Advisor. In this role, I am working with a large number of apprentice and trainee chefs, mentoring them and working in concert with their employers to ensure the training is in line with industry requirements. Presently, I am working towards my Adult and Tertiary Teaching certification.

Sébastien Lambert

Host Facilitator

Born in Ernée, in the North-Ouest of France, Sébastien Lambert began his career in 1992 after completing his Certificat d’Aptitude Professionnelle (CAP)’ in pâtisserie. Chef Lambert developed his culinary skills working in France for four years as a Patisserie chef in a variety of boutique establishments. He then continued to advance his career internationally. His first international position was in the UK, working as a pâtisserie chef at Butler’s Wharf Chop House in London. A desire to live in the Southern hemisphere brought him to New Zealand where he secured a position at Essence Restaurant in Auckland. A move across the Tasman took him to renowned Quay restaurant in Sydney Australia.  A subsequent return to Europe Chef Lambert secured a position as Pâtisserie Sous Chef in two of Dublin’s finest 5-star hotels – The Shelbourne and Executive Pastry chef at The Clarence Hotel. He came back to New Zealand in 2006 and moved to the Kapiti Coast to open a new European Style Bakery.  In August 2012 he joined the select staff of teaching chefs at Le Cordon Bleu New Zealand in Wellington. Career advancement led him to secure the position of Technical Director