Martin Bosley
Martin Bosley is one of New Zealand’s finest chefs. Living by the philosophy that we should eat what’s in season, what’s local, and what’s fresh, he has been bestowed with every major food award in the country. With a career spanning more than three decades, Martin has opened world-class restaurants; contributed food columns to publications such as The Listener and Cuisine. For 13 years he was the food columnist for Air New Zealand’s in-flight magazine Kia Ora. He has released two beautiful cookbooks to critical acclaim, Martin Bosley Cooks and Martin Bosley; produces a range of sauces, dressings, kitchenware, and comestibles known as Bosley’s Pantry; appears regularly on television and at food festivals around the world; and has been commissioned by New Zealand Trade and Enterprise as a Chef Ambassador to Shanghai, Hong Kong, Japan and San Francisco.
Unequivocally committed to New Zealand’s food culture, Martin is one of the co-founders of Wellington’s iconic City Market, a weekly food and wine market showcasing Wellington’s artisan and bespoke producers. Known for his love for all things piscine, he manages Yellow Brick Road, a sustainable seafood business.
Martin embraces, and champions the epic efforts of our winemakers, farmers, fishermen, and artisans. As such, he is a leading contributor to the development of a broad, rich and exciting New Zealand cuisine. A cuisine that reflects a country of diverse multicultural tastes and stellar produce.
