BEYOND THE CHEF WHITES
We’ve got some seriously exciting news to share… we’re welcoming not one, not two, but three incredible new Beef + Lamb Ambassador Chefs to the fold.
Naturally, we wanted to get to know them a little better, so we threw a bunch of quick-fire questions their way to find out what really makes them tick. From kitchen quirks to flavour obsessions, you’re about to get a behind-the-scenes peek at the people bringing the beef and lamb magic to your plates.
First up, meet Carlita Campbell, whose journey into the kitchen started with a pretty special influence, her grandfather. Not a chef, but a kitchen manager with a serious passion for food. He introduced her to cooking competitions early on and, as she puts it, helped bring a bit of structure into her life. It’s the kind of grounding start that sticks with you and clearly, it’s paid off.
But here’s where things come full circle. When we asked who inspired her most in the kitchen, Carlita didn’t hesitate. The Beef + Lamb Ambassador Chefs themselves. Back when she was at polytech, they came through in their chef jackets and left a serious impression. “They were so cool… iconic,” she says. And yes, she remembers names, including Darren Wright and Johnny Schwass. It’s one of those moments where inspiration really does turn into reality.
When it comes to a favourite cookbook, Carlita keeps it classic with the iconic Kiwi kitchen staple - the Edmonds Cook Book. Looking ahead, her dream cooking moment is less about one person and more about a whole table full of legends. She’d love to cook for all the past Beef + Lamb Ambassadors, especially the Platinums, celebrating 30 years of talent - how iconic would that be?
At home, her go-to meal is all about big flavour with minimal fuss. Think lamb koftas, hung yoghurt, and something tangy to bring it all together. Simple, punchy, and exactly what you want after a long day. We also got to see Carlita in action cooking up a seriously impressive tomahawk steak, or as she calls it, “the old meat lollipop.” What makes it so special? The sheer size is a showstopper, but it’s also incredibly forgiving on the barbecue, giving you time to build that perfect char and deep caramelisation. Add in all that marbling and you’ve got a cut that delivers big on flavour.
If Carlita brings the full-circle story, James Bratton brings the energy and a few answers we definitely didn’t see coming. When it comes to inspiration, James goes with a name just about everyone will recognise, Gordon Ramsay. As he puts it, staying relevant for as long as Ramsay has is no small feat. But rewind a little and there’s another familiar face who first sparked his interest in cooking. Jamie Oliver. Back when James was a teenager, Oliver’s relaxed, fun, slightly rebellious style made cooking feel exciting and accessible. When it comes to his favourite cookbook he says Eleven Madison Park, volume one is very good.
Ask James who he’d most like to cook for and things take a turn. While others might go for world leaders or culinary icons, James is thinking vibes. His pick is Jimi Hendrix. Not just for the meal, but for the afterparty. We’ll let you imagine the playlist!
At home, things stay simple. A quick steak or a cut of lamb paired with a fresh salad is his go-to. No fuss, no overthinking, just good ingredients doing their thing. Relaxing might not be the word he’d use, but he’s recently taken up golf and is enjoying the excuse to get outdoors, with a bit of fresh air, focus, and hopefully a decent swing.
Rounding out our trio is Chetan Pangam, a chef whose passion for food runs deep and whose inspiration starts at home. His mum has always been his biggest influence and the reason he started cooking in the first place. That connection to food, family, and tradition still runs through everything he does. From a professional standpoint, Gordon Ramsay also played a role, particularly in those early years, with his longevity and impact leaving a lasting impression.
His favourite cookbook is a little different too. He still has his copy of Larousse Gastronomique, a gift from over 30 years ago. Less a cookbook and more a culinary encyclopedia, it was his go-to long before Google, filled with techniques, tips, and foundations that clearly shaped his approach.
Ask who he’d most like to cook for and the answer is both personal and aspirational. Family and friends always come first, but on a bigger stage, he’d love the opportunity to cook for India’s Prime Minister, Narendra Modi. A chance to share his food at that level would be a real honour.
His home cooking reflects that versatility of beef and lamb. For beef, something like a simple tataki, clean, fresh, and flavour forward. For lamb, it’s back to that trusty mince, which can become anything from shepherd’s pie to lasagne, quesadillas to lettuce cups, or even wrapped in pastry. It’s practical, creative, and perfect for feeding a family.
When he’s not cooking, Chetan keeps things pretty wholesome. Time with his kids, hanging out with his dog, long drives with music playing, and entertaining with good food, good wine, and maybe a nice gin. That’s his kind of downtime.
So now you know a bit more about our new Ambassador Chefs - three completely different stories, but one shared love for incredible New Zealand beef and lamb. This is a seriously exciting lineup so stay tuned to see what they get up to next!