Ara chefs support celebration of Akaroa Salmon founders

_{Ara Senior academic and NZ Chefs board member Mark Sycamore presents Duncan and Tom bates with honorary membership.}

Ara Institute of Canterbury’s cookery team has played a key role in a surprise tribute to local “food heroes”, Akaroa Salmon founders Tom and Duncan Bates.
The salmon industry pioneers arrived at Visions restaurant on Ara’s City campus expecting a lunch prepared by local chefs to celebrate their company’s 40-year anniversary.

Instead, the New Zealand Chefs Association surprised them with honorary membership, recognising their passion for the craft and decades of support for young chefs.

For Ara, it was a moment to celebrate two valued partners – the New Zealand Chefs Association and Akaroa Salmon - both key partners of the institute’s thriving cookery programme.

Senior Ara academic and New Zealand Chefs Association board member Mark Sycamore said the Bates family had made an extraordinary contribution to the industry, backing young chef competitions and initiatives for many years.

“Whether on the local or global stage, Akaroa Salmon has always stepped up, providing incredible product or sponsorship for young chefs to attend competitions. They barely ask for details; they just get in and support,” Sycamore said.

He recalled his own experience as a young chef competing in a then-Christchurch Polytechnic Institute of Technology (CPIT) event at the Christchurch Town Hall.

“Afterwards, Akaroa Salmon invited me to their factory to see the operation first-hand. That’s the kind of grassroots support they’ve offered for decades.”

True to form, Akaroa Salmon sponsored the Young Trainee section of Ara’s inaugural competition for aspiring young chefs this year which attracted entries from all over the South Island.

Presenting the life membership, Sycamore said the honour reflected not only the Bates’ contribution to the profession but their commitment to nurturing future talent.

“They’ve always believed in working with chefs – and those chefs become their biggest champions. What makes their contribution special is that it’s never been about recognition; it’s about passion for the craft, sustainability and helping young chefs thrive.”

Akaroa Salmon marketing manager, Nik Mavromatis, said the award came as the company marked 40 years in business and a change in leadership from Duncan Bates to new chief executive Stewart Hawthorn. He said it was special to see so many top local chefs in the room.

“As a young chef, learning at Ara and entering competitions, I remember Akaroa Salmon being a key part of those events. It feels fitting to return here today with chef tutors and Canterbury chefs to celebrate Tom and Duncan.”

Naturally, salmon featured prominently on the celebration lunch menu: A selection of salmon starters, followed by a main of braised salmon in bouillabaisse broth with summer vegetables, followed by a lemon confit mousse dessert created by Ara patisserie tutor, Adele Hingston.

The kitchen was run by former Park Royal head chef Tony Smith and supported by Rex Morgan, Dave Bradley, Paul Robinson, Mark Sycamore and David Spice.
Smith recalled meeting Tom Bates in the early 90s.

“Tom was one of the first guys I met in the Park Royal kitchen - a passionate Banks Peninsula sheep farmer with a fledgling salmon farm business. The longstanding relationships he and Duncan formed in those early days speak to their drive and commitment,” he said.

That drive and their unwavering support for up-and-coming chefs was at the heart of the New Zealand Chefs celebration.

“Tom and Duncan were true pioneers. Through hard work and sacrifice they’ve grown an incredible export business. Everyone knows the hard yards they’ve put in – today was about saying thank you,” Smith said.

And what better way to do that than with a lunch featuring Akaroa Salmon, prepared and presented with care in the Ara culinary school kitchens.