From Te Awamutu to Two Michelin Stars (Part 1)

In this two part episode of Bacon Butty, Daniel travels to Auckland to sit down with one of New Zealand’s most recognisable chefs, Ben Bayly — the force behind Ahi, Origine, Aosta, and the upcoming Wellington waterfront restaurant. Known for his mix of finesse and straight-up practicality, Ben’s story is shaped by graft, curiosity, and a refusal to be boxed in as just “the celebrity chef”.

Ben shares the journey from washing dishes in Te Awamutu to cooking in Michelin-starred kitchens across London, Las Vegas, and rural France. He talks openly about the pressure, the culture, the abuse and brilliance of those old-school kitchens, and how those experiences shaped his approach to leadership, team culture, business, and creativity. This episode digs deep into what it really takes to build a career that lasts — and the mindset behind building restaurants people genuinely want to return to.

Want to see Ben’s bacon butty creation? Head to www.ripplmedia.co.nz for photos.

Special thanks to our sponsors:
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Hospitality New Zealand – The voice of Aotearoa’s hospitality industry. Find out more at hospitality.org.nz
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Bacon Butty is made by Rippl Media — Daniel Todd, Karli Mitchell (Get Content.nz), Helen Lea Wall (Get Content.nz), Sofia Wenborn and Ricardo Ramirez