Simon Levy
Fun Dining – The Theatre of the Kitchen
British-born chef Simon Levy, is the executive chef and owner of INATI in Christchurch. After 15 years working in some of London’s most renowned kitchens—including The Ivy, Rules, and under culinary icons like Pierre Koffmann and Gordon Ramsay, Simon moved to New Zealand in 2013 seeking balance and creative freedom.
A lifelong passion for food began at age 13 in London’s Fire Station Restaurant, and after formal training at Westminster Catering College, Simon’s career flourished through Michelin-mentioned venues and leadership roles across the UK. He and wife Lisa opened INATI in 2017, creating a dining experience centred on sharing, storytelling, and local Canterbury produce.
Blending classical French technique with playful innovation, Simon defines his style as “fun dining, not fine dining.” INATI’s signature chef’s table immerses guests in the theatre of the kitchen, earning the restaurant two Cuisine Hats (2025/26) and multiple national awards. Eight years on, Simon and Lisa continue to shape Christchurch’s dining scene with warmth, precision, and passion.
Rediscover kiwi classics with Simon’s unique twist on the Whitebait Sandwich.
Adam Harrison
Wild Bites
Originally from the UK, Chef Adam Harrison found his passion for wild food while exploring the English countryside. Since moving to New Zealand a decade ago, he has immersed himself in foraging, especially in the South Island, where he rediscovered many of the plants brought by early settlers.
Adam’s unique approach to nature-driven cuisine earned him a Chef’s Hat while leading the kitchen at The Sherwood, Queenstown, where his dishes combined innovation and nature. Now based in Christchurch, he draws inspiration from the city’s unique location locked between mountains and the ocean and aims to showcase once again the food provided by nature. He is the visionary behind Waild, a dining experience that celebrates foraged ingredients, wild game, and sustainable seafood harvesting.
Forget the farm – Adam explores the ‘game’ of cooking with Wild pork fillet – a dish not to be missed!
Jax Hamilton
Jamaican Flare for the Kiwi BBQ
Jax is the epitome of the old banging, tried and tested recipes. Full of flavour and rustic personality, delicious to enjoy for any meal. Jax’s deep umami flavours combined with cheeky heat on the tongue, will have you asking, ‘what am I tasting?’ A fusion of Jamaican heritage, cockney English banter and Kiwi style, very adaptable and there’s a bite for everyone. Find me in the kitchen at parties, where I won’t spoil if left out on the bench. Will chill in the fridge, if left by the gin bottle and like a good squeeze of lemon, will bring everyone together for the ultimate dish.
There’s no taste quite like Jamaica – see how Jax brings the Caribbean flavour to her Jamaican Jerk Chicken sliders!
Sam Low
Modern Chinese: A uniquely kiwi fusion
Introducing Sam Low, a versatile MC and culinary expert making waves in the industry. With achievements such as being an award-winning barista, latte art champion, and the 2022 MasterChef NZ winner, Sam has proven his skills in diverse arenas. In addition to his culinary accomplishments, Sam has ventured into writing as the cookbook director and author of “Modern Chinese.”
He has also expanded his reach into podcasting as the co-host of “Ate Ate Ate. “With a focus on authenticity and a dedication to his Chinese and queer identity, Sam brings a unique perspective to his work as an MC and culinary artist. Whether on stage or in the kitchen, Sam’s professionalism and versatility make him a standout presence in both fields.
Ripped from the pages of Modern Chinese, Sam explores both land and sea as he merges his kiwi home with the flavours of China.
Gary Miller
Modern Chinese: A uniquely kiwi fusion
Responsible for food operations at Addington Raceway and Events Centre, Gary is no stranger to our festival-goers. A long-time supporter, he’s been part of our culinary theatre lineup since the very first South Island Wine & Food Festival in 2011. Gary brings not only his extensive culinary expertise but also his signature wit and captivating stories from a lifetime spent in kitchens and food adventures around the world.
Christmas is inching ever closer, but fear not! Gary has your backyard kiwi Christmas sorted with his incredible smoked eats.