FROM COMPETITORS TO COLLABORATORS
Beef + Lamb Ambassador Series Dinner at The Fat Duck in Te Anau.
Recently nominated as finalists in the Hospitality NZ Chef of the Year Awards, Dean Thompson and Cameron Davies are two chefs at the top of their game. But instead of keeping the heat on in the competition kitchen, they chose to bring it into a collaborative one by teaming up for a Beef + Lamb Ambassador Series dinner at The Fat Duck in Te Anau.
While both chefs come from opposite ends of the country, they have a lot in common when it comes to running their respective restaurants. They both understand the trials of running a restaurant in a small tourist destination and the seasonal fluctuations that come with it. Both chefs agree that being named a Beef + Lamb Ambassador Chef has been a wonderful way to connect, share ideas, and support each other, and being able to collaborate was a rewarding experience.
“You get into your bubble most of the time,” Cam says. “You’re just cooking with your own team, which is awesome, but it’s really cool and exciting to bring someone else in from another kitchen.”
And in true hospitality fashion, the night wasn’t just about executing a perfect service — it was about learning from one another and sharing the craft.
“There’s always something to learn,” Cam adds. “Doesn’t matter how old you are or how young you are. That’s the cool thing about hospitality and cookery, you’re always picking up something new.”
The dinner was an absolute stand-out with the flavours of Northland and Southland creating an exciting culinary journey for guests. The atmosphere both front of house and back of house was charged with excitement and enjoyment. Afterwards, the two chefs sat down to talk about what truly drives them in the industry, and their answers were as heartwarming as they were honest.
Cam lights up when talking about the role hospitality plays in people's lives. Whether it’s a milestone birthday, a wedding proposal, or even a simple date night, chefs like him get to be a part of those treasured memories.
“We’re super connected to people’s important parts of life,” he says. “Especially after Covid, people realise how important connection is and we get to facilitate that connection every single night we’re open.”
For Cam, the reward lies in that immediate feedback, the smile, the compliment, the guest who walks up to the pass and says it was the best meal they’ve ever had. That’s what fuels his fire.
“We're in the people business. We work with the best people in the world who are all like-minded and driven to create magical moments and if you're doing it with great people, for good people, how good is that?”
Dean echoes Cam’s sentiment and adds that the energy and atmosphere of hospitality is something most people only experience occasionally but for chefs, it’s a daily reality.
“People work all week and look forward to going out to a restaurant on a Friday or Saturday night — and we’re the lucky ones who get to be there every day. We provide that atmosphere, that energy, that service and that’s the coolest part of all.”
He compares it to a musician performing on stage at a concert. When the food is on point and the guests are loving it, it’s like hitting that perfect note, an adrenaline rush, a dopamine hit, a creative high.
Cam agrees wholeheartedly.
“There’s no feeling in the world like looking out at a full restaurant, knowing you’ve got just over an hour to deliver, the adrenaline is unreal. Nothing can replace service. It’s loud, it’s intense, it’s fun, and no two days are the same.”
But it’s not always glamour and applause. Both chefs admit that the emotional stakes in hospitality are high.
“You chase that incredible feeling,” says Dean, “but when it doesn’t go to plan it hurts. It really cuts deep. Because it’s not just a job. It’s something you care about. You want every person to walk away loving the experience.”
Cam adds that the pain of a misstep is a reflection of just how much time, energy, and heart goes into the craft.
“The passion comes from the hours you put in and everything it takes to deliver something special, and when you get it right - man, it’s unreal.”
At the heart of it all is a deep, shared love for hospitality itself, for being hospitable, for creating joy, and for bringing people together over great food.
“Hospitality is about people,” says Dean. “It’s about giving guests a moment they’ll remember and doing it with passion and pride.”
Their collaboration at The Fat Duck in Te Anau was a true celebration of talent, teamwork, and the shared passion that defines these Beef + Lamb Ambassador Chefs. The evening’s success was a testament to what can be achieved when great minds come together in the spirit of hospitality.
To find out more about what dishes they served, check out our blog on the link below.
