MICHELIN Guide Restaurant Ceremony New Zealand 2026

Sturgeon Valley at the Inaugural MICHELIN Guide Restaurant Ceremony New Zealand 2026

On 30 June 2026, the inaugural MICHELIN Guide Restaurant Ceremony New Zealand 2026 brought together chefs, producers and restaurateurs at the New Zealand International Convention Centre (NZICC), marking a defining moment for the country’s dining landscape.

Seeing New Zealand’s culinary community recognised on a global stage reinforced what we experience every day in our work with chefs here. The level of care, craft and respect for produce is exceptional, and it feels like only a matter of time before the rest of the world fully recognises what is already happening here.

The evening carried a real sense of energy and emotion, from quiet moments of reflection to genuine excitement throughout the room. There were tears, laughter, and a shared feeling that something important was unfolding for the industry.

Find the official MICHELIN Guide announcement here.

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The Tasting Pavilion & Creative Canapés

Sturgeon Valley caviar was featured across chef-led creations at the Tasting Pavilion, alongside an interactive caviar experience designed for the evening.

Across the chef-created canapés and guest-facing caviar station, 7.2kg of Sturgeon Valley caviar was provided for the evening.

Caviar was showcased by Chef Michael Cimarusti (Providence, Los Angeles), Chef Ben Bayly (Ahi, Auckland), and Chef Shaun Clouston (Logan Brown, Wellington), each presenting a canapé created exclusively for the ceremony. Each chef approached the caviar in a distinct way, shaping composition, texture and service style around their dish.

Chef Michael Cimarusti
Providence, Los Angeles, USA

‍NEW ZEALAND KINGFISH TARTARE‍
Sturgeon Valley caviar, nori tuile, croustade, pickled ginger, ginger gel, nori oil, and nori mayonnaise

Chef Ben Bayly
‍Ahi, Auckland, New Zealand

‍BEEF, CAVIAR & PIKOPIKO
Mapari Angus picanha, pikopiko tartare, Sturgeon Valley caviar, and persimmon

Chef Shaun Clouston
‍Logan Brown, Wellington, New Zealand

‍CARDRONA WHISKY CURED TYEE KING SALMON
Beef tendon and Sturgeon Valley caviar

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Ice Sculpture & Caviar Station

Beyond the plated creations, caviar was presented within a custom-designed Sturgeon Valley ice sculpture, with Nicholas and Wanda serving guests as they gathered around the installation throughout the night.

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Looking Forward

Being part of the inaugural MICHELIN Guide Restaurant Ceremony New Zealand 2026 was a meaningful moment for us as a business still early in our journey, and as suppliers working closely alongside chefs we deeply admire.

We left the evening feeling grateful to be part of that ecosystem, and quietly proud of what this community continues to build together.