Culinary & Social Programme

Our culinary programme has been thoughtfully crafted to showcase not only the uniqueness of our Pinot Noir but also the rich stories of our place and the exceptional quality of New Zealand’s produce.

Through the lens of New Zealand kai (food), and with the expertise of three celebrated Kiwi chefs, we’ll honour the Māori values of whanaungatanga (family and togetherness) and manaakitanga (hospitality), creating a series of unforgettable dining experiences to share with our guests.

Expect to be well fed and watered with morning tea, lunch and dinner across the event. Lunches will of course be matched with a considered selection of New Zealand wine, and in true kiwi style, you can expect two nights of high-octane social interaction.

Taste of Waitaha Canterbury | Christchurch Town Hall
Tuesday 11 February | 6.30pm – 10.30pm
Celebrating the unique and diverse food culture of Aotearoa, New Zealand. An authentic and traditional experience of manaakitanga (hospitality). With some delicious food, a stunning venue and a couple of surprises up our sleeve, prepare for a night of true local hospitality.

Whakanui (celebration) Gala Dinner | Te Pae Christchurch
Thursday 13 February | 7.00pm – midnight
Finale Dinner. Quality kiwi Entertainment, local music, inspirational speakers’ delicious food… not to mention outstanding wines and of course company. An evening to celebrate all that we are and all that we will become.

Desmond Davies

With more than 20 years of experience in the hospitality sector, Executive Chef Desmond Davies is thrilled to welcome Pinot Noir NZ 2025 delegates to Te Pae Christchurch. While developing Te Pae’s menus, Desmond has focused on sourcing local, sustainable, and high-quality produce from around the region. He believes great food enhances experiences and is excited to share what he and his team love about the region with the Pinot Noir NZ 2025 attendees.

Award-winning chef, writer, and visual artist Monique Fiso will lead the culinary experience on day one lunch. With over 20 years in the culinary arts, Monique believes that kai (food) is all about connection. Day 1 will be a celebration of our reconnection to each other, to our place, and to New Zealand Pinot Noir. As part of this experience, Monique, alongside hangi master Grenville Pitama (Ngāi Tūāhuriri), will guide guests through the art of preparing and serving a traditional hangi – an experience unlike any other.

Dan Shanks

Renowned chef Dan Shanks will cater the Kai and Kōrero on day one, creating opportunities to gather, share, and celebrate the unique moments that events like Pinot Noir New Zealand 2025 inspire. Featuring locally sourced ingredients and innovative flavours, there will be plenty to write home about.

Originally from Chile, Giulio Sturla has called New Zealand home for the past 13 years. As one of the most influential chefs in the industry today, Giulio is the founder of Eat New Zealand, a movement dedicated to promoting New Zealand’s ingredients and their stories, both locally and internationally. Giulio’s philosophy centres on connecting people with food, from the soil to the plate, working closely with local farmers to source sustainable, premium New Zealand produce. Giulio and his team will craft an unforgettable Whakanui (celebration) Gala Dinner on the final evening—a chance to celebrate all that we are and all that we are becoming.