We were saddened by the news of the passing of renowned chef Michael Lee-Richards.
Michael was a long-term and involved member of the Restaurant Association and in 2006 received our Hall of Fame award for his services to the industry.
In memory of Michael here is a notable section from the induction speech in 2006 given by Lauraine Jacobs:
In an early Cuisine Magazine, (in fact it was issue 4 in 1987) Michael’s was reviewed, and Professor Don Beaven noted:
“If you like a boisterous noisy atmosphere, this is not your place. Michael’s is highly intelligent and interesting with an exceptionally high content of local Canterbury foods such as cheeses and herbs. Michael searches the byways of Canterbury to find the best of Akaroa walnuts, interesting varieties of clover, bush or flower honey or the most likely smoked salmon.”
A great credit as not too many places were even aware of regionality 25 years ago!
LEFT: Michael in 2006 receiving the Restaurant Association Hall of Fame Award.
Apart from owning succesful businesses, including Michaels Restaurant, White Tie Catering, and more, he was also founder of Savour New Zealand. This event was a premium event on the culinary calendar and allowed the New Zealand food community to get to know such international stars as Antonio Carluccio, Anthony Bourdain, Tetsuya Wakuda, Sophie Grigson and Stephanie Alexander, while displaying the talents of some of our best chefs and cooks in the country.