Tell us a bit about your background and career journey.
I’m Ken O’Connell, a distinguished culinary professional with nearly four decades of experience in the food industry. My journey began in Cork, Ireland, working in a small restaurant alongside my mother, who managed the front of house. From there, I moved on to various local restaurants and hotels, focusing on artisan-based ingredients, eventually working my way up to executive chef for Radisson Hotels.
In 2007, I relocated to New Zealand, where I worked at Vidals Winery in Hawkes Bay before moving to The Hermitage in Mount Cook. Later, I became the group chef for Distinction Hotels and eventually opened my own restaurant, Bracken, in Dunedin.
Now residing in Auckland, I own and operate Copia Restaurant. My cooking style blends modern European techniques with New Zealand influences, which has earned me significant recognition, including 2 hat accolades for Bracken Restaurant from Cuisine Restaurant of the Year.
Beyond my restaurant, I serve as the President and Team NZ Coach for the Asia-Pacific region and the Bocuse d’Or, a prestigious international culinary competition. I’ve played a pivotal role in New Zealand’s culinary scene, contributing to the training and mentorship of upcoming chefs and promoting New Zealand’s culinary excellence on the global stage.
What are some significant milestones in your career?
Becoming a head chef at 23 after 9 years of learning and development.
NZ Chef of the year 2008 and 2013, member of the Irish and NZ culinary teams, competed at the Culinary Olympics and The Culinary World Cup, with over 90 culinary awards to date. The 2024 NZ Chefs Culinarian of the Year.
What is your current role?
Chef co-owner operator of Copia Restaurant, running all aspects of the business, from food development, cooking, HR, financials.
What do you do in your spare time?
Spend time with family, car enthusiast, culinary competition training, president of Bocuse D’Or New Zealand which takes a lot of my spare time.
What’s your favourite thing or cuisine to cook?
Seafood, shellfish and pastry
What’s your favourite Goodman Fielder product and why?
Buttermilk- I like the diversity of the product, I use it in dressing, sorbets and ice creams, breads, espumas and much more.
What are some of the biggest challenges you have faced in your career and how have you overcome them?
Transitioning to a new Country as a chef, leaving a successful career in Ireland and moving to New Zealand in 2007, adapting to kitchens here, the food culture, evolving my cooking style, learning about NZ cuisine and ingredients.
Opening Copia restaurant in 2019, 6 months before Covid, then having to shut down for the lockdowns over a 2 year period, having to relaunch and rebuild our customer base and keep that energy going.
What achievements are you most proud of?
Representing Ireland and New Zealand at World Culinary Competitions.
2 Time NZ chef of the year.
Attaining 2 hats at my previous restaurant Bracken.
Receiving the award for NZ Chefs Culinarian of the year 2024.
What is your biggest learning?
Hard work pays off, keep your standards high consistently, focus on yourself and your goals, take care of your physical and mental health.
Tell us how you got involved in the Bocuse d’Or competition and what your role involves?
I have been involved with Bocuse d’or for over 7 years, I joined as I wanted to promote nz chefs on the world stage and have a passion for culinary competitions and training/developing young chefs. I am the President and 2024/25 team coach for Bocuse d’Or.
How do you prepare your Chefs for such a competition?
Training research and food development is crucial to our success, we have weekly training sessions, and we focus on each component of the dishes, where we refine and develop the presentation and taste. The preceding 3 months prior to a competition we can train for 3 days a week.
What was your biggest challenge when coaching the APAC 2022/23 team?
Keeping the team focused on tasks, not getting sidetracked, and keeping the work rate up. There are a lot of logistics involved and a lot of planning goes into every task we perform.
What was your biggest reward when coaching the APAC 2022/23 team?
Watching the chefs evolve from start to finish, seeing their abilities develop, their confidence and the hard work they put into being the best. They are creating new ideas and, in the process, develop their own skills at an accelerated pace which when it is all over is what it is all about- Development.
What advice would you give to others starting out in the industry?
When starting out in the culinary industry, my advice is to work in various kitchens to discover where your passion lies and what style of cooking resonates with you. Collaborate with fellow chefs, exchange ideas, and participate in culinary competitions to hone your skills, hygiene practices, and overall abilities.
Work hard and maintain discipline—people notice your dedication and effort. Success comes from consistently pushing yourself and always giving that extra bit of effort.
Lastly, prioritize your physical and mental health. This career can be demanding and stressful, so taking care of yourself is crucial.
Are there any resources or strategies you recommend for success?
As a young chef starting out, I highly recommend immersing yourself in a variety of resources. Books and Documentaries: Read cookbooks and memoirs by renowned chefs which will give an insight into kitchens and chefs career paths. Watch documentaries like Chef’s Table” and “Jiro Dreams of Sushi” for inspiration and insight.
Mentorship and Networking: Seek out mentorship opportunities with experienced chefs. Attend culinary events and workshops to network with peers and industry leaders.
Culinary Competitions and Stages: Participate in culinary competitions to challenge yourself and gain skills and recognition. Consider doing stages in prestigious kitchens around New Zealand and the world to learn different techniques and styles, if that is the level and style of cooking you want to do.
Stay Updated with Trends: Follow chefs, social media, culinary magazines and websites. Practice and Experimentation: Consistently practice your skills and don’t be afraid to experiment with new ingredients and techniques.
Remember, persistence and passion are key. Keep pushing your boundaries and never stop learning.
What are your plans after the Bocuse d’Or event? And for the future of your career?
I would like to set up a not for profit restaurant and educational/cookery school for Bocuse d’Or where we can train and develop future generations of chefs for industry as well as competition, the goal would also fund Bocuse d’Or competitions as this takes a lot of time and effort to raise sponsorship every year. This would also be a space for the New Zealand Team and candidates to train and develop the food we present to the world.
What would you be doing if you weren’t a chef?
I don’t know, I have been working in kitchens since I was 14 and I knew from an early age I always wanted to be a chef.