NEW ZEALAND’S TOP BEEF AND LAMB CHEFS REVEALED
Beef + Lamb New Zealand has announced its 2026–2027 intake of Ambassador Chefs, shining a spotlight on the talented chefs who help to shape New Zealand’s culinary scene. Hailing from different regions across the country and bringing a range of culinary styles, these chefs are passionate advocates for New Zealand’s grass-fed beef and lamb.
The 2026-2027 Beef + Lamb Ambassador Chefs are:
James Bratton, Moxie Restaurant, Auckland
Carlita Campbell, Cellar 495, Hastings
Chetan Pangam, Bellbird Eatery, Wellington
For almost 30 years, Beef + Lamb New Zealand has been recognising and highlighting the immense talent within the New Zealand chef community and are proud to see the accolade remains highly sought after in today’s hospitality industry.
Alongside championing New Zealand’s grass fed beef and lamb on their menus, the Ambassador Chefs will also be tasked with sharing their knowledge, tips and recipes with home cooks, helping New Zealanders get the best eating experience from beef and lamb in their own kitchens.
James Bratton has been the owner operator of Auckland-based Moxie Restaurant for almost a decade and says it felt amazing to hear the news.
“It feels special to become part of the Beef + Lamb story that’s been told for so long. I’m especially excited to learn more about the provenance of the product and really understand the journey behind it,” says Bratton. “I believe cooking should be fun. If I can help break down a few barriers and share some simple tips to make it more enjoyable for home cooks, then that’s really what I’m here for.”
Chef Carlita Campbell, who has been head chef at Cellar 495 in Hastings for over three and a half years, says being named a Beef + Lamb Ambassador Chef has been something she has dreamed about since the age of 15.
“It’s been a long time coming, so when I heard the news I was so excited. It’s such a privilege to be part of a programme with such a long legacy,” says Campbell. “One of the things I am really excited about in this role is encouraging home cooks to use beef and lamb in their everyday meals. It’s something I’m really passionate about and can’t wait to share my ideas that make it easier for families to enjoy these ingredients.”
Wellington based chef, Chetan Pangam is returning for his second term as a Beef + Lamb Ambassador, this time as owner operator of Bellbird Eatery in Lower Hutt.
Chetan says he feels incredibly grateful and proud to be returning for a second term and reflects on how inspiring and rewarding the experience was the first time around.
“This time I’m really looking forward to building on what I learned in my first term - collaborating more with fellow chefs, working closely with suppliers and farmers, and continuing to share the New Zealand beef and lamb story through my own restaurant,” says Pangam. “I’m also excited about connecting with home cooks and showing just how special these ingredients are.”
The journey to become a Beef + Lamb Ambassador Chef involved an application process, followed by anonymous restaurant assessments for those chefs who made it into the final.
Foodservice manager, Lisa Moloney said that all applications were of a high calibre, making the final decision a difficult one.
“New Zealand farmers should be proud knowing that their product is in good hands and being showcased to exceptional levels on menus nationwide.”