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The very best of Aotearoa New Zealand’s culinary and hospitality talent was celebrated last night at the Cuisine Good Food Awards 2026, presented by American Express, with 19 category winners revealed alongside the country’s most exceptional Hatted restaurants.
The annual industry celebration, widely regarded as the country’s pre-eminent restaurant awards, recognises the chefs, restaurants and hospitality leaders setting the benchmark for dining excellence across Aotearoa from Northland to the Bay of Plenty and Central Plateau, to Hawkes Bay, Wairarapa and Wanaka.
The most coveted award of the night, the American Express Restaurant of the Year 2026, was awarded to Essence, Roki Collection, Queenstown. Essence also secured 3 Hat status, placing it among the country’s very best dining experiences.
Cuisine owner and editor Kelli Brett said revealing the winners of the Cuisine Good Food Awards 2026 is always a proud moment for the publication and for the industry it champions.
“It’s always a thrill to reveal the category winners of the Cuisine Good Food Awards 2026 and announce the restaurants across the country that have earned our prestigious Cuisine Hats. This year our Cuisine Good Food Guide presented by American Express proudly showcases more than 400 restaurants across New Zealand, from brilliant casual neighbourhood spots to our most ambitious high-end dining rooms and everything in between.
“At a time when international attention is turning towards New Zealand dining, that national perspective has never felt more important. Michelin’s arrival has shone a welcome spotlight on restaurants in four of our cities, but Aotearoa’s food story stretches much, much further than that.
“Exceptional hospitality exists throughout all of our regions and small towns, delivering outstanding New Zealand flavour that has become part of the reason to travel there in the first place. For almost four decades, Cuisine has championed that wider story.
“Our Cuisine New Zealand Good Food Guide recognises excellence wherever we find it and helps you discover the people and places making eating and drinking in this country so exciting right now.”
In total, six restaurants were awarded 3 Hats this year: Ahi, Auckland; Cocoro, Auckland; Craggy Range Restaurant, Havelock North; Essence, Queenstown; Paris Butter, Auckland; and Tala, Auckland. To achieve 3 Hat status, restaurants are recognised as outstanding, world-class dining destinations at the highest level of the Cuisine Hat rating system.
The 2026 awards also celebrate the people driving the industry forward. Henry Onesemo of Tala, Auckland was named Tātaki Auckland Unlimited Chef of the Year 2026, while Taylor Cullen of Sugarloaf at Flockhill, Canterbury received the Sturgeon Valley Luxury Lodge Chef of the Year 2026 award.
Regional and metropolitan excellence was recognised, with Parro, Auckland, a new addition to the Guide, named Greenstone Creek Metropolitan Restaurant of the Year 2026, and Arc, Wānaka awarded Yellow Brick Road Regional Restaurant of the Year 2026.
The breadth of the country’s dining scene was reflected across the category winners. Alma, Auckland was named Specialist Restaurant of the Year 2026, MARGOT, Wellington took out Sawmill Brewery Casual Restaurant of the Year 2026, and Bistro Saine, Hotel Indigo, Auckland was awarded Hotel Restaurant of the Year 2026.
Food and drink writer and hospitality expert Kerry Tyack, who leads the Cuisine national assessment team, said this year’s awards reflect a dining scene that continues to evolve, lift standards and surprise.
“The Cuisine New Zealand Good Food Awards are recognising and celebrating the chefs, restaurants and dining trends that have made a special impression on us over the last 12 months.
“Tonight is about those people and venues that have been brought to our attention because they have delivered something a little different this year, a new direction, a raised standard, an innovation or an excitement factor that we perhaps have not experienced before.
“It’s a truly positive story. We have discovered terrific dining experiences happening all around the country, from an amazing abundance of ethnic food representing the cuisine of the world, served with enthusiasm in small, unpretentious suburban dining rooms, to sumptuous, brilliantly orchestrated menus delivered by highly trained professionals in designer-led restaurants.
“Aotearoa New Zealand is incredibly well served on all levels and one of the most exciting observations we can share is that Kiwi chefs and restaurants are not standing still. They continue to build on their recognition, seek new directions, constantly look to improve and take our dining options to the highest level.”
Individual excellence was recognised with Lisa Levy of Inati, Christchurch named Restaurant Personality of the Year 2026, Mo Koski of Apéro, Auckland receiving Villa Maria Sommelier & Wine Experience of the Year 2026, and Pier Italiano of Toast & Oak, Queenstown awarded Rising Talent 2026.
The Arcfox Innovation & Design Award 2026 went to Conor Mertens for his outstanding work at Elephant Hill Winery, Hawke’s Bay. Other standout winners included Bar Magda, Auckland, named The Reid Drinks List of the Year 2026; Ortega Fish Shack, Wellington, named Long-Term Player 2026; Plabita Florence of Forest, Auckland, awarded Outstanding Dessert Experience 2026; and Return, Auckland, named New Restaurant of the Year 2026.
The awards also celebrated contribution and influence beyond the restaurant floor. Tony Stewart of Shared Table and Fair Food, Auckland, received the Haku Kingfish Champion for Change 2026 award, while Toby Archibald of Quarter Acre, Dallas, Texas, USA was named Ōra King New Zealand Global Champion 2026. The Pead Legend Award 2026 was awarded to Rex Morgan, Wellington.
The full Cuisine Good Food Guide 2026 is available at cuisine.co.nz.
