IGCC 2025

Story Pitch

Photos by: Sam Kemp and Hayden Aull

Guided by the shared expression of indigenous identity, roots food and food traditions, the Indigenous Global Chefs Collective (IGCC) weaved together a gathering of international native food practitioners and innovators in the kitchen for a very special two days of cooking and week of events.

In occurrence with WIPCE 2025, Aotearoa; IGCC’s inaugural gathering of indigenous Chefs and food purveyors was held in Chef Michael Meredith’s, Metita. An homage to contemporary Pasifika cuisine itself, Metita has been the central location for celebrating Aoeteroa’s diverse community of Pacific Chefs and the cuisine that nourishes their communities.

With representation from 7 native nations, the WIPCE sponsored dinner was prepared by indigenous chefs, for indigenous diners, with home grown (or locally sourced) ingredients. The gathering offered a glimpse into the Collective’s auspicious scope and reach.

IGCC 2025

Story Pitch

Guided by the shared expression of indigenous identity, roots food and food traditions, the Indigenous Global Chefs Collective (IGCC) weaved together a gathering of international native food practitioners and innovators in the kitchen for a very special two days of cooking and week of events.

Other components of the story:

During their time together, Sāmoan IGCC Chef, Henry Onesomo, was awarded “Supreme Winner” of the Viva Top 50 Restaurants in Auckland 2025.

Invitational dinner concept and chef pairings.

Conversations around reclamation and innovation of indigenous food.

Kitchen landscape and the food being made.

Interviews with each chef and approach to their dish.