The Ora King Awards 2016 100%

Introducing the fourth annual Ora King Awards Campaign…

The Ōra’s were established in 2013 to recognise outstanding contributions from chefs working with Ōra King.

Ōra King is New Zealand King Salmon’s premium foodservice brand produced exclusively for fine dining restaurants in New Zealand and offshore.


United States

(Please note, entries from the United States are now closed)

New Zealand 

(Please note, entries from NZ are now closed)


(Please note, entries from Australia are now closed)

2015 Ōra King Award Winners


Thomas Barta

Harbourside Ocean Bar & Grill, Auckland

Best Ōra King Dish New Zealand

Originally from Hungary, Thomas Barta is head chef at Harbourside Ocean Bar & Grill, Auckland. He has worked in Italy and the UK including two of UK’s most notable restaurants – Claridges and The Fat Duck. While working in Italy as a young chef Thomas dined at a Michelin star restaurant called Il Postale in Umbria where his passion for fine food began.

Thomas and his wife arrived in New Zealand in 2011 where he has worked at the Roxy and Soul Bar, moving to Harbourside in 2013.

Nick Honeyman Cured Ora King salmon

Nick Honeyman

Le Petit Leon, France | Paris Butter, Auckland

Best Ōra Ambassador New Zealand

South African ­born Nick Honeyman is well known in the cosmopolitan Auckland dining scene and has recently finished a stint working and managing his restaurant Le Petit Leon in France having also worked in Australia and Japan. Honeyman joined The French Café in Auckland in 2009 before moving on to several head chef roles in the city including The Commons and Sofitel. Honeyman has recently opened his first Auckland bistro Paris Butter located in the former Vinnie’s site in Herne Bay. He also owns restaurant Le Petit Leon in France. He was a finalist in the Ōra King Award for Best Ambassador NZ in 2014.

Elijah Holland, The Powder Keg, Sydney

Elijah Holland

Best Ōra King Dish International 

At the time of winning the 2015 Best Ora King Dish International award Elijah Holland was the Head Chef at The Powder Keg in Sydney and a self­-proclaimed forager. He has since pursued this passion for horticulture and is part-owner of three farms across the state of NSW. These farms, along with his foraging provide the produce for Nature’s Pick, his new business. Nature’s Pick supplies seasonal, wild ingredients to Sydney restaurants and also catering for private events. Most recently Elijah worked with Rene Redzepi fulfilling the role of official forager for Noma Australia.



Matt Lambert

The Musket Room, New York

Best Ōra King Ambassador International

Born and raised in Auckland, Best Ōra King Ambassador International  Matt Lambert worked alongside Michael Meredith at The Grove before relocating to the U.S. and opening The

Musket Room in New York in May 2013. The restaurant was awarded a Michelin star just four months after opening and retained the rating again in 2014 and 2015. Lambert has taken out the Ōra King International Ambassador Award for the three years the awards have been running.