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 Michelin-starred chefs Michael Cimarusti of Providence, Los Angeles, Ben Bayly of Ahi, Auckland, and Shaun Clouston of Logan Brown, Wellington. Each chef presented a canapé created exclusively for the ceremony, approaching the caviar in a distinct way and shaping composition, texture and service style around their dish.