As the New Zealand International Convention Centre (NZICC) prepares to open its doors next February, Executive Chef Robert Cullen is already making waves with a tech-forward, values-led culinary vision.
In this exclusive Q&A with Hospitality Business, Cullen gives us a behind-the-scenes look at how technology, sustainability, and creativity are driving innovation in one of the country’s most ambitious foodservice operations.
Menu Innovation: The Recipe for Scale & Storytelling
Q: How do you approach menu development for large-scale events, and what trends are shaping the future of convention centre cuisine?
Chef Robert Cullen: At NZICC, we don’t just serve meals—we craft experiences. Our menus are built on seasonality, sustainability, and culinary storytelling. We champion New Zealand’s best local produce, working directly with suppliers to ensure quality and traceability.
We’re also riding global trends—plant-forward menus, nose-to-tail cooking, and sustainable seafood—but with a Kiwi twist. And personalisation is key. People expect more than just a meal—they want a dish that reflects their needs and values. We deliver that, without sacrificing creativity.
Sustainability: From Kitchen to Community
Q: What steps are you taking to ensure sustainability in your kitchen operations?
Cullen : We live and breathe sustainability. That means:-
Ethical sourcing with an emphasis on local, seasonal produce and whole-animal utilisation. Strict waste reduction through portion control, food tracking, and surplus donation.
And eco-conscious operations: composting programs, no single-use plastics, and energy-efficient equipment throughout the kitchen. Every decision we make supports a more sustainable food future for New Zealand.
Catering to Every Culture (and Allergy)
Q: With international guests, how do you accommodate dietary and cultural preferences?
Cullen: Our menus are inclusive by design. We offer:-
Culturally-inspired dishes using traditional cooking methods and authentic global flavours. Full transparency and dietary adaptability—halal, kosher, vegan, gluten-free, allergen-friendly, you name it!
Above all, we respect the ingredients. We let local produce shine while honouring global tastes. This blend of tradition and innovation ensures a memorable experience for every guest, regardless of where they’re from.
Tech in the Kitchen: Smarter, Faster, Greener
Q: How is technology influencing your kitchen operations?
Cullen: Tech is at the heart of NZICC’s kitchen. It drives everything from prep to plating: Smart equipment like combi ovens and sous-vide machines help us cook precisely and efficiently.
Digital kitchen displays and cloud-based recipe management streamline team communication and eliminate guesswork.
Inventory and waste tracking lets us manage stock in real-time and reduce surplus.
Automated food safety systems ensure full HACCP compliance and traceability. We’re not just cooking with fire—we’re cooking with data, insight, and innovation.
The One Tool I Can’t Live Without
Q: What’s your favourite or most essential kitchen tool?
Cullen: My microplane. It’s perfect for finishing touches—zesting citrus, grating hard cheeses, or adding just the right seasoning. Sometimes it’s the smallest tools that have the biggest impact.
Most Challenging Event? One Microwave, 50 VIPs
Q: Can you share a memorable or challenging catering experience?
Cullen: Before NZICC, I once catered a five-course VIP dinner in a London venue mid-renovation—no oven, one microwave, and three waitresses crying. It was chaos, but we adapted. The only guest complaint? “Why do we keep hearing a ding?” (That was the microwave!)
It’s a reminder that adaptability, attitude, and a sense of humour go a long way in this industry.
Advice for Aspiring Chefs
Q: What would you say to young chefs entering large-scale catering?
Cullen: Master the basics. Good knife skills and flavour sense are non-negotiable. Stay calm, stay organised. The best chefs don’t just cook—they lead under pressure.
Be curious. Learn the tech, follow food trends, and respect sustainability. Embrace the team. High-volume kitchens succeed on communication and collaboration.
And never forget: “Cook from the soul. Life isn’t about waiting for the storm to pass—it’s about learning to dance in the rain.”
Want More Culinary Innovation?
Stay tuned for our updates as Auckland’s NZICC nears its official opening and showcases what it truly means to serve with scale, soul, and smarts.