Kerry Bisley

I commenced my career in the Navy in 1982 and completed my London Institute of City and Guilds qualifications to become a trained Chef. During my 15 years in the Navy, I worked at Government House, cooked on a royal yacht, supported disaster relief and lived on the ships cooking for crews and holiday makers.

I then went to work for the then largest law firm in New Zealand as their Corporate chef looking after all of their in-house functions and food requirements. After this, I worked as the Executive Chef on an Italian cruise line shipping company.

Upon returning to New Zealand I went to work at the Waikato Stadium for seven years as their Executive Chef where I helped oversee the design of their kitchen facilities.

I love being a Chef as it's enabled me to see the world, try many different cuisines and meet some really interesting people.