An unabashed epicurean, Matthew’s experience extends over 20 years marketing and trading in global markets across all facets of the supply chain. He has established food service and retail networks in the Asian and North American markets. His sales have been achieved through numerous supply chain models from trading frozen seafood to importers, to creating a pathway to high end retail for a newly established Central Otago Pinot Noir.

Working as a marketing manager for international seafood companies, Matthew identified a disconnect between New Zealand producers and world class chefs and retailers. With years of exposure and relationships with some of the best producers and farmers in the world, he has utmost respect for the passion and ownership and unwavering commitment at this end of the supply chain. Equally, through international exposure he has a genuine understanding and respect for the channel requirements, mindset, and the innovative positioning of world class restaurants and retailers.

Michael McMeeken is a humble chef with an illustrious career. A kiwi chef born and bred in Southland, Michael honed his culinary skills in some of the world's most highly regarded restaurants. These include Chef Thomas Keller's Per Se which has been ranked sixth in the World's 50 best restaurants and voted Best Restaurant in North America.

He has worked under one of America's leading culinary authorities Chef Daniel Boulud in Café Boulud, Palm Beach and in Marcus (formerly known as Petrus) in the famed Berkeley Hotel in London – under Marcus Wareing and Gordon Ramsay.

Highly skilled and unpretentious, Michael has created a platform to explore his own food style, a food cart in Nelson serving restaurant quality food with a changing daily menu.

For Provödore, Michael applies his sophisticated creative expertise to relevant culinary concepts showcasing the produce at its absolute best.