Diploma of Cookery Level 5 Graduation
From left to right: Oliver Hay, General Manager of NZSFW, Thakorn (Andy) Niladhanadhon, Ksania Austria, Alexis Shore, Lola Tavan, Aanaka Absolum, Jie Min (Jamie) Lee, George Glass, Christine Joy Tabarnilla, Jack Otto, Dong-Hae Lee, Celia Hay.
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Aanaka Absolum (left) was awarded Most Improved in Class and her prize was Hiakai by Monique Fiso. Aanaka is now a commis chef in the Auckland Park Hyatt Hotel Patisserie Section under Chef Callum Liddicoat.
Dong-Hae Lee (right) was awarded First in Class. Since his Cookery Level 4 work-placement, Dong-Hae has worked at AHI and continues to excel as a chef in one of New Zealand's leading restaurants. Dong-Hae's prize was a copy of Larousse Gastronomique.
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Jamie Lee is from Malaysia and has discovered a passion for cookery. Jamie leaves us to work in Queenstown. Following Jamie's Level 4 Cookery work-placement at Hello Beasty, she has continued to work there during her study at NZSFW. Read more about Jamie here.
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Jack Otto has proved that he has a passion for cookery. Like Dong-Hae, he joined AHI for his Cookery Level 4 work-placement and continues there today. Working in a Michelin-rated restaurant has been a person goal for Jack. For the final Garde Manger Assessment, Jack prepared the fish crudo dish pictured above.
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George Glass started his culinary career from high school at Daily Bread and during Cookery Level 4, gained the opportunity to work at Josh Emett's Gilt Brasserie. He continues to work there today.
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Alexis Shore transferred for the Diploma of Cookery from Toi-Ohomai Polytechnic in Tauranga. Alexis settled in well to her new environment, making great friends and doing her Level 5 Practicum at Advieh, Intercontinental Hotel, Auckland. Following graduation, Alexis returns to Tauranga. Pictured is her Garde Manger Assessment dish.
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Ksania Austria is from the Philippines and is a talented chef. During her time with us, Ksania has worked at Advieh and more recently at Queens Rooftop Bar where she works in the larder section.
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Lola Tavan has a bubbly personality and natural curiosity. Her cooking reflects her genuine desire to learn more. Lola completed her Level 4 Cookery workplacement at the Park Hyatt Auckland and continues to work there today.
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Christine Tabarnilla is from the Philippines and has studied with NZSFW for two years, and completed her Level 5 work-placement at Advieh the Middle-Eastern inspired restaurant of the Intercontinental Hotel, Auckland. Her colourful Garde Manager Assessment dish is pictured above.
Andy Thakorn Niladhanadhon from Thailand joined our programmes to expand the depth of his knowledge of culinary arts and hospitality management and take this back to Thailand to advance his career in luxury hotels and in the future establish his own hospitality business. We wish him all the very best.
We are very proud of all our graduates and look forward to following their careers with interest.
Celia Hay
November 2026.
