Niki Bezzant – President

Niki is the founding editor and now Editor-in-Chief of Healthy Food Guide magazine. Niki is a regular columnist for the Herald on Sunday; blogger at and a contributor to TV and Radio. Niki is the author of two cookbooks and a passionate cook with a lifelong interest in health. Niki brings to the Guild a wealth of knowledge encompassing the business of food writing.

Kathy Paterson – Past President

Kathy’s career spans Cordon Bleu teaching, both in London and New Zealand, running her own successful Auckland catering business and co-authoring two cookbooks. She is a food writer and food stylist for Bite Magazine (NZ Herald) and New Zealand Beef + Lamb Magazine. Kathy brings to the Guild hands-on business and event management skills with an eye for attention to detail, a wide circle of influential contacts and an ability to work constructively with a broad range of members.

Andrea Bidois – Treasurer

Andrea is a public health nutritionist at the Heart Foundation, involved in a range of initiatives that aim to improve the food supply and increase the availability of healthier foods and beverages. A key part of Andrea’s role is to manage programmes and resources that support the up skilling of caterers and foodservice workers to improve the food they produce. The Guild will benefit from Andrea’s experience in project management and pragmatic approach to Guild activities.

Felicity O’Driscoll

Felicity started out in Banking and Property before taking on Cook the Books, the Auckland based Cookbook Store and Demonstration Kitchen. The kitchen is the home of Choice TV series ‘Cook the Books’, which celebrates New Zealand cookbook authors and their stories. Felicity has been the Chair of The Ponsonby Business Association for six years. Felicity is at the grass roots of cookbook titles and sales in this county and brings this important knowledge to the Guild.

Greig Buckley – Corporate

Greig owns ‘Kai’, a business promoting and selling New Zealand Artisan Foods and is currently in the process of establishing an industry body to represent the interests of smaller artisan and speciality food producers. Greig is a trustee of ‘The Garden To Table Trust’, which implements a hands-on food education curriculum in New Zealand primary schools and an Ambassador for ‘The Jamie Oliver Food Revolution’. Greig is the spokesman for our corporate members and established one of the Guild’s most successful events, ‘The Great Debate’, held each year in mid-winter.

Mark Collins

Mark is a specialist food and hospitality business consultant working with clients to create new food and beverage products, business strategies, sales growth, change culture and improved profitability. He has recently established ToHo, a hospitality and tourism consultancy, with a vision to focus on the customer experience. Mark was a member of one of NZ’s first cooking teams to compete in Europe, an early adopter in the NZ art style food movement, and has owned restaurants and food production companies. Mark writes a coaching column for M2 magazine, a blog and has authored a book called “Think Differently”. He is on the board of Woop a new home meal delivery startup.

Kate Underwood

Kate is the founder of food blog ‘Relish the Memory’ where she showcases (and instagrams!) her latest discoveries, travels and kitchen creations. Kate contributes a regular column in the Waikato/Bay of Plenty Nourish Magazine. With a degree in Human Nutrition, she is the Training and Education Manager for The Chip Group, a non-profit organisation promoting healthier hot chips in New Zealand. Kate brings her marketing and communication skills to Food Writers New Zealand.

Vanessa Baxter

Vanessa Baxter has become well recognised as an expert teacher, trainer and speaker, where she draws not only from her MasterChef experience but upon the many years of bringing people together that preceded that experience. Vanessa has now combined everything she loves and thrown it together into a package which she has tagged ‘Kitchens without Boundaries’. It encompasses bringing people together around food but it also is about bringing different cuisines to people. Vanessa is a strong example of living life to the full and has always held the belief that life should not be bound by rules but should be attacked with vision and energy and loads of passion. Vanessa is well loved by children who she empowers through her engaging approach to hands-on cooking classes which allow children to dive into the process and appreciate the ingredients they are using. She is an inspiring example for nourishing relationships through collaborative cooking. Vanessa’s first cookbook will be released in time for Mothers’ Day 2017 and encompasses her love of family friendly food with influences from around the world.

Shona Dey