About Ben Bayly
Born and raised in the farming community of Te Awamutu in the Waikato, it was here that Ben Bayly fell in love with food.
Born and raised in the farming community of Te Awamutu in the Waikato, Ben developed an early love of food and a deep connection to New Zealand’s land and produce.
Ben spent almost a decade honing his craft overseas, working alongside world-class chefs at acclaimed restaurants and hotels in France, Italy and the United Kingdom before returning home to New Zealand.
Today, Ben is one of New Zealand’s most highly regarded chefs and restaurateurs, with a long history of accolades reflecting his commitment to excellence and passion for New Zealand food culture. He is proud to be named as the NIWA-Haku Kingfish Champion for Change for 2023 in the Cuisine Good Food Awards 23/24. Equally important to Ben is nurturing the next generation of hospitality talent and creating opportunities for the people within his teams.
Ben is the Chef Patron and owner of a diverse hospitality portfolio.
In Auckland, Ben offers two distinct dining experiences at Commercial Bay: his flagship Aotearoa New Zealand restaurant, Ahi meaning ‘fire’ in te reo Māori – and a more relaxed Kiwi-style bistro, Origine, a Bistro by Ahi.
Further south, his hospitality portfolio extends to Arrowtown, where you’ll find modern Italian restaurant Aosta, its family-friendly sibling Little Aosta, and rustic local favourite Blue Door Bar. In nearby Queenstown, The Bathhouse, a historic landmark on the shores of Lake Wakatipu, completes the South Island collection.
Central to Ben’s food philosophy is the Ahi Garden in Patumahoe, South Auckland. A passion project for Ben, the garden’s talented team grows and harvests seasonal produce using organic and sustainable practices, specifically for Ahi and Origine Bistro, helping connect the restaurants’ menus directly to the land and the seasons.
In 2026, Ben and the team at Ahi, received international recognition with One MICHELIN Star in the inaugural MICHELIN Guide New Zealand. Ben was also selected as MICHELIN’s New Zealand Mindful Voice, recognising his approach to connecting cuisine, land and community and his commitment to celebrating New Zealand’s people, produce and provenance.
The restaurant game in New Zealand has changed so much in the last few years, the added value is in the story. The story of the people, the story of the ingredient. Who grew it? Why are you using it? Where in New Zealand does it come from? How did you find it? So it is important we tell our story loud and proud.
Alongside his hospitality portfolio, Ben has established a successful television career. Now in its fifth season, A New Zealand Food Story follows Ben across Aotearoa as he meets the farmers, growers, hunters, fishers, divers and food producers shaping New Zealand’s food identity, bringing their stories and exceptional ingredients back to the kitchen at Ahi. This season also sees the series venture offshore for the first time, with two episodes following Ben and the Ahi team to Shanghai, where they showcase some of New Zealand’s finest produce at a special restaurant pop-up. The series has attracted a significant international audience and now screens in more than 100 countries worldwide.
Ben also hosted The Restaurant That Makes Mistakes – awarded ‘Best Reality Series’ twice – created in partnership with the Young Onset Dementia Collective. His previous television work includes two seasons as co-judge of My Kitchen Rules New Zealand, guest chef appearances on MasterChef New Zealand, and an appearance on Hāngi Pit Masters.
Beyond the kitchen, Ben is a committed supporter of several charitable initiatives, including the Young Onset Dementia Collective and Fair Food. He regularly contributes his time, talent and resources, using his platform to support organisations that strengthen communities and care for those in need.
Ben lives in West Auckland with his wife Cara, children Mila, Bowie and Ella, one cat, three dogs and seven chickens.
Follow Ben at @benbaylynz.
