Hannah Miller is A Lady Butcher – a lover of meat and the woman behind the knives of a business that produces some of the best charcuterie in the country. Originally hailing from Portland, Oregon, Hannah arrived in New Zealand via London, Alaska, Antarctica and Australia.

Lou was born and bred in Oxford, North Canterbury growing up on a farm.   She spent 10 years in London from 1995 where she worked as a Business Analyst in Investment Banking. Lou’s real passion however is food, cooking and sourcing local, seasonal produce which is why Akaroa was chosen as the venue for the cooking school. 

Robert Fairs is a young chef from Christchurch who is at the helm in the kitchen of the intimate wine bar Alfred. After cutting his teeth in the New Zealand food scene as the head chef of Roots Restaurant, Robert travelled overseas and landed himself in critically acclaimed restaurants in both Dubai and London.

Starting his career in Christchurch at a very early age, Ryan has worked with and through the kitchens of some very noteworthy chefs, Jonny Schwass and Shannon Bennett are two such chefs whom Ryan has worked for and in doing so creating his own food style and philosophy and then bringing that back to Christchurch and The Pescatore at the George hotel.

Gary is well known for his work throughout the hospitality community in New Zealand and around the world, however he’s happiest in the kitchen working with simple, fresh ingredients and sharing his enthusiasm and knowledge with an audience of food lovers.