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 New Zealand Ceremony 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 recognized 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 often feels like it is only a matter of time before the rest of the world fully catches up to 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

We contributed from within the service itself, with caviar featured across chef-led creations at the Tasting Pavilion, alongside interactive experiences designed 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 through a distinct lens, shaping composition, texture, and service style:

- Chef Michael Cimarusti (Providence, Los Angeles)

NEW ZEALAND KINGFISH TARTARE

Sturgeon Valley caviar, nori tuile, croustade, pickled ginger, ginger gel, nori oil, and nori mayonnaise

- Chef Ben Bayly (Ahi, Auckland)

BEEF, CAVIAR & PIKOPIKO

Mapari Angus picanha & pikopiko tartare with Sturgeon Valley caviar & persimmon

- Chef Shaun Clouston (Logan Brown, Wellington)

CARDRONA WHISKY CURED TYEE KING SALMON

Beef tendon, 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 sulpture and served directly by our founders as guests gathered around the installation throughout the night.

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Looking Forward

Being part of the inaugural MICHELIN Guide Restaurant Ceremony for New Zealand in 2026 was a meaningful moment for us as a business still early in our journey and 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.