Cuisine Celebrates The Country’s Top Culinary And Hospitality Talent

Category Winners and Hatted restaurants announced in the nation’s definitive guide to the best of the industry

Auckland, 18 August 2025 – The very best of the nation’s culinary and hospitality talent were lauded tonight at the Cuisine Good Food Awards, presented by American Express. The annual industry celebration regarded as the country's pre-eminent hospitality awards, announced 20 category winners and more than 95 Hatted restaurants at a ceremony at the Aotea Centre Hunua Room in Auckland.

The exceptional restaurants which took home “Hats” – either 3, 2 or 1 – have been named as the best in New Zealand from the more than 300 listed in this year’s Cuisine Good Food Guide. Similarly, those establishments and industry players who took home category wins are those considered to be the leaders of their craft.

The most coveted award of the night, the American Express Restaurant of the Year, went to Amisfield, Queenstown. No stranger to this accolade, Amisfield also retains 3 Hats.

Kelli Brett, Cuisine owner and editor said, “We are exceptionally proud to see that Amisfield, former winner of our Restaurant of the Year and Executive Chef Vaughan Mabee, have been recognised in our awards once again, and, lauded globally. This win is also a win for New Zealand and the international spotlight is helping to put our culinary excellence on the map.

“Our intention with the Cuisine Good Food awards has always been to recognise and celebrate the finest chefs and restaurants across Aotearoa New Zealand. Our Hat system rates and ranks local establishments and has helped to raise the standard and drive innovation within the industry.”

In total six restaurants were awarded 3 Hats this year. They include Ahi, Auckland, Cocoro, Auckland, Craggy Range Restaurant, Havelock North, Hawke's Bay, Paris Butter, Auckland Tala, Auckland. To achieve a 3 Hat rating, they need to receive a score of 19 or 20 out of 20. “In short, they are simply exceptional and the best of the best,” says Kelli Brett.

While some of the names on this list remain here for the second or third year, Craggy Range Restaurant and Tala are new additions, with Paris Butter returning to this top spot.

The 2 Hat list has also grown – it includes 32 standout restaurants in 2025, up from 28 in 2024.

The ratings – and category winners – are assessed by a national panel of judges comprising food and drink writers, critics, chefs and hospitality professionals and led by food & drink writer/hospitality expert Kerry Tyack.

“It is wonderful to see more names added to both the 1, 2 and 3 Hat lists. This is a testament to the quality of our hospitality scene. Along with showcasing the country’s outstanding talent and hottest venues, a key aim of the Cuisine Good Food Awards and Guide is to encourage patronage and showcase New Zealand cuisine to local and international audiences,” Kerry said.

“My message to locals and tourists alike is ‘go and try these places. We’ve done the hard work selecting the best of the best for you – there really is something for everyone here.”

In addition to the Hat list, the awards celebrate individual talent too. This year’s Cuisine Chef of the Year was awarded to Casey McDonald from Craggy Range Restaurant, Havelock North, Hawke’s Bay. Craggy Range also took the title of this year’s Winery Restaurant of the Year award.

“In a world where culinary artistry can often feel disconnected from its roots, Casey is a chef who brings everything full circle. His ambition, teamwork and unwavering commitment to excellence make him not just a remarkable chef but a true culinary ambassador for New Zealand. He is undoubtedly at the very top of his game and dining at Craggy Range is a must for every food-and-wine lover.”

Other individual winners included Josh Phillips from Aosta in Arrowtown who took home the Clyth MacLeod Rising Talent award. Aosta was also named the Yellow Brick Road Regional Restaurant of the Year and obtained 2 Hat status for the first time this year.

Lucas Parkinson from Aryeh, Piha, Auckland took home the Niwa Haku Kingfish Champion For Change Award, Nick Honeyman from Le Petit Léon, France & Paris Butter, New Zealand the Ōra King New Zealand Global Champion 2025 and industry stalwart Mark Gregory, the Pead Legend Award. This year’s Villa Maria Sommeliers & Wine Experience was awarded to Katie Woodhead & Victoria Birsen from Cellar 495 in Hastings, Hawke’s Bay.

The Pastry Chef of the Year 2025 went to Kenji Yoshitsuka at Advieh, Auckland, the Sturgeon Valley Luxury Lodge Chefs of the Year to Executive Chef Dan Fraser & Head Chef Guillaume Laurent at The Lindis in Ahuriri Valley and the Restaurant Personality of the Year 2025 was awarded to Kate Hutchison from Capitol Restaurant in Wellington.

Wellington’s dining scene didn’t disappoint this year with three further category winners. The Reid Drinks List of the Year 2025 was awarded to Charley Noble, Wellington and the Panasonic Long-Term Player 2025 went to Capitol Restaurant, Wellington. In addition, newly opened Supra, Wellington took home the New Restaurant of the Year title.

Said Tyack: “To standout from all of the great hospitality venues around the country, establishments need to be doing the basics at an exceptional level – delivering consistently good service and creating delicious menus every day.”

Standouts venues getting this right and which were recognised by the judges this year include Farina, Auckland who took home the Greenstone Creek Metropolitan Restaurant of the Year; Tempero, Auckland which was named the Specialist Restaurant of the Year; Londo, Christchurch, this year’s Sawmill Brewery Casual Restaurant of the Year and Metita, The Grand by SkyCity, Auckland 2025’s Hotel Restaurant of the Year and Plabita Florence – Forest, Auckland named The Good Oil Innovation Award winner.

Kelli Brett added, “At Cuisine, we fully embrace the responsibility that comes with being a national media platform that speaks to a global audience. It’s always exciting to present these inspiring awards and the accompanying restaurant guide each year, as we proudly showcase all that our food scene has to offer to Aotearoa and the world.”

The September issue of Cuisine magazine, on sale 25 August, will include all hatted restaurants and category winners.

New Zealand’s full dining bible the Cuisine Good Food Guide for 2025 is available at cuisine.co.nz. Follow @cuisinemagazine and cuisine.co.nz

The full list of the Cuisine Good Food Awards 2025 category winners and sponsors include:

1. GREENSTONE CREEK METROPOLITAN RESTAURANT OF THE YEAR 2025

Farina – Auckland

2. YELLOW BRICK ROAD REGIONAL RESTAURANT OF THE YEAR 2025

Aosta – Arrowtown

3. SPECIALIST RESTAURANT OF THE YEAR 2025

Tempero – Auckland

4. SAWMILL BREWERY CASUAL RESTAURANT OF THE YEAR 2025

Londo – Christchurch

5. HOTEL RESTAURANT OF THE YEAR 2025

Metita – The Grand by SkyCity – Auckland

6. RESTAURANT PERSONALITY OF THE YEAR 2025

Kate Hutchison – Capitol Restaurant – Wellington

7. THE GOOD OIL INNOVATION AWARD 2025

Plabita Florence – Forest – Auckland

8. WINERY RESTAURANT OF THE YEAR 2025

Craggy Range Restaurant – Havelock North, Hawke’s Bay

9. VILLA MARIA SOMMELIERS & WINE EXPERIENCE OF THE YEAR 2025

Katie Woodhead & Victoria Birsen – Cellar 495 – Hastings, Hawke’s Bay

10. THE REID DRINKS LIST OF THE YEAR 2025

Charley Noble – Wellington

11. PANASONIC LONG-TERM PLAYER 2025

Capitol Restaurant – Wellington

12. PASTRY CHEF OF THE YEAR 2025

Kenji Yoshitsuka – Advieh – Auckland

13. STURGEON VALLEY LUXURY LODGE CHEFS OF THE YEAR 2025

Executive Chef Dan Fraser & Head Chef Guillaume Laurent – The Lindis – Ahuriri Valley

14. NEW RESTAURANT OF THE YEAR 2025

Supra – Wellington

15. CLYTH MACLEOD RISING TALENT 2025

Josh Phillips – Aosta – Arrowtown

16. NIWA HAKU KINGFISH CHAMPION FOR CHANGE 2025

Lucas Parkinson – Aryeh – Piha, Auckland

17. ŌRA KING NEW ZEALAND GLOBAL CHAMPION 2025

Nick Honeyman – Le Petit Léon, France & Paris Butter, New Zealand

18. PEAD LEGEND AWARD 2025

Mark Gregory

19. CUISINE CHEF OF THE YEAR 2025

Casey McDonald – Craggy Range Restaurant – Havelock North, Hawke’s Bay

20. AMERICAN EXPRESS RESTAURANT OF THE YEAR 2025

Amisfield – Lake Hayes, Queenstown

SUPPORTING PARTNERS

• AUCKLAND CONVENTIONS
• COLLECTIVE CATERING

NOTES

Please see links below to:

• The full list of 20 category winners
• The Hat list for 2025
• The full Cuisine Good Food Guide for 2025

About the Cuisine Good Food Awards

Presented by American Express, the Cuisine Good Food Awards (CGFA) are the global benchmark for New Zealand Restaurant quality. Now in its 21st year, the awards acknowledge the very best of New Zealand’s restaurants and chefs nationwide and produces the Cuisine Good Food Guide, showcasing outstanding places to eat and drink across the country. The Awards is the only nationwide restaurant awards programme of its kind. Independently owned, it is viewed globally as the authority on the dining scene in New Zealand. Cuisine selects experts located around the country, led by food and dining expert Kerry Tyack and Cuisine Editor Kelli Brett, to anonymously judge restaurants nationwide throughout the year and determine the list and winners.

Hatting system

About Slick and Sassy Media Ltd and Cuisine Magazine

Previously owned by Fairfax Media NZ Ltd, Cuisine was purchased in December 2017 by Slick & Sassy Media Ltd. Owner and editor Kelli Brett is thrilled to be the leader of New Zealand’s most respected and trusted food, drink and lifestyle media brand and is excited at what lies ahead. For over 34 years Cuisine has shared the stories of those who grow, produce and cook our world-class food and drink and has forged strong ties to the hospitality industry by building and developing a global reputation for Aotearoa as a premium dining destination. An important component of the Cuisine brand is the New Zealand Cuisine Good Food Awards.

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