Born in Waikato, award-winning Executive Chef Ben Bayly kicked off the start of his career as a promising young chef who was awarded numerous recognitions, including Commis Chef of the Year 1999 and the prestigious Bill Gallagher scholarship at Johnson and Wales University of Culinary Arts in Providence, Rhode Island.
Part-owner and executive chef of The Grounds Ben Bayly has worked as a senior chef at Michelin-starred restaurants in London and Paris, hosted My Kitchen Rules New Zealand and is executive chef at The Grove and Baduzzi. The Grove is a two-time winner of Metro’s Restaurant of the Year Award.
With a wealth of experience and creativity, Ben has become a well-respected icon in the New Zealand culinary circuit.
Starting the conversation on wellness within our industry - changing mind-sets and challenging the status quo.
In the hospitality industry, we often overlook the high pressure associated with owning a business or having a career in food and hospitality. We want to start the conversation about supporting wellness in our workplaces and address the stigma associated with mental health in our industry. The Restaurant Association is committed to assisting owners to do better business and an important part of this is examining our workplaces and working lives so we can assist ourselves and our teams to deal with mental health. This panel brings together some of the key leaders in the New Zealand hospitality scene, including Marisa Bidois, Ben Bayley and Anton Leyland to openly discuss industry-specific challenges and discuss what we can do as an industry to start changing mind sets and challenge the status quo. Also on the panel will be a Jamie Ford from Foresight and Lisa Ducat from The Mental Health Foundation to offer insights into providing tools for owners, managers and the whole team to address and improve wellness in workplaces.