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Hawke’s Bay’s Craggy Range Restaurant and its chef have scooped major prizes at the Cuisine Good Food Awards.
Cuisine Chef of the Year 2025 was awarded to Casey McDonald from Craggy Range Restaurant, Havelock North.
The exceptional restaurants which took home “Hats” – either 3, 2 or 1 – have been named as the best in New Zealand from the more than 300 listed in this year’s awards.
Other Hatted restaurants in Hawke’s Bay included Cellar 495 with 1 Hat, Elephant Hill with 1 Hat (returning to the list), Black Barn Bistro with 1 Hat and Central Fire Station Bistro with 1 Hat.
The Villa Maria Sommeliers and Wine Experience of the Year went to Katie Woodhead and Victoria Birsen at Cellar 495 in Hastings.
Katie Woodhead and Victoria Birsen at Cellar 495 in Hastings.
Presented by American Express, the awards, now in the 21st year, are the global benchmark for New Zealand Restaurant quality.
The awards acknowledge the very best of New Zealand’s restaurants and chefs nationwide and produces the Cuisine Good Food Guide, showcasing outstanding places to eat and drink across the country.
Kelli Brett, Cuisine owner and editor, said the intention with the CGFA has always been to recognise and celebrate the finest chefs and restaurants across Aotearoa, New Zealand.
“Our Hat system rates and ranks local establishments and has helped to raise the standard and drive innovation within the industry.”
Hamish Saxton CEO of Hawke’s Bay Tourism said the organisation was “immensely proud” of the local winners.
“With 20 eateries reaching the finals—third only to Auckland and Wellington—we’re punching way above our weight.
“Our region’s unique blend of locally-grown produce and innovative talent continues to elevate our reputation.”
The most coveted award of the night, the American Express Restaurant of the Year, went to Amisfield, Queenstown.
