Pictured (l-r) SIT graduates and friends, Davin Bonny and Renz Condino are reaching for the stars, Michelin stars that is. The young chefs who met while training at SIT, work at the only Michelin starred restaurants in Queenstown – Essence and Amisfield.
Two Southern Institute of Technology (SIT) graduates who first met as cookery students in Invercargill are now working in the only two restaurants awarded Michelin stars in New Zealand's southern region, turning a dream they first shared in SIT's training kitchens into reality.
Queenstown chefs Renz Condino and Davin Bonny began their culinary journeys together at SIT, where they met on their first day and became firm friends; a bond which continues today, the pair regularly catch up to discuss food, career goals and future plans.
"Looking back to when my best friend Davin and I started at SIT, we always dreamed of working in a Michelin-starred restaurant," Renz said who’s now Chef De Partie at Essence at the ROKI Collection in Queenstown.
"Now both of us are in Michelin-starred kitchens. Davin is working at Amisfield. I was very emotional and happy because that was our dream together."
Their fledgling careers took a major step forward in 2021 when Amisfield Executive Chef Vaughan Mabee attended a pāua saucisson demonstration in Invercargill and spotted the two SIT students preparing seafood.
"We reached out to him and asked if he was looking for chefs and he said yes," Renz said. "He saw our work and invited us to come and see him," Davin added. After graduating, both chefs began their careers with the Amisfield group, gaining experience in one of New Zealand's most respected fine dining environments.
Renz described the transition from SIT to a leading restaurant as challenging but transformative. "The Amisfield experience was hard work.
Coming from SIT straight to working at the highest level of culinary in New Zealand was really tough for the first six months. But I was able to adjust quickly and learn all the sections, learn from Chef Vaughan and Head Chef Peng, and from the people I was working with."
He credits Amisfield with laying the foundations for his career. "I enjoyed my time and learned so much. I would say that was the most important part of my career because I started in a good place, and it helped me so much."
Davin also built his skills through a range of culinary roles before eventually returning to Amisfield, where he now works in the Michelin-starred restaurant that launched his professional career.
Earlier this year, Essence was awarded two Michelin stars, making it New Zealand's only two-star Michelin restaurant. Renz oversees proteins, fish, meat and sauces, one of the kitchen's most demanding sections.
He believes the restaurant's focus on quality local ingredients helps set it apart. "What we serve is New Zealand produce, so you taste New Zealand. We use European and French techniques but with New Zealand produce."
Meanwhile, Davin has witnessed the impact of Michelin recognition firsthand at Amisfield. "The standards are getting higher. Not just the standards, the food needs to be better than before."
Both chefs say the foundations they gained at SIT have been essential to their success. Davin credits the programme's focus on professional standards and practical skills.
"For me, the most important thing is the basics. We learned about cleaning, cleanliness, hygiene and organisational skills. All of those basics are really important."
Renz also continues to apply lessons learned during his time at SIT, including advice from Hospitality and Cookery Programme Manager Glenn Stridiron. "Glenn always said, 'before service, drink water, and be prepared.' And I always apply it."
What began as a friendship between two students in an SIT classroom has evolved into careers at the highest level of New Zealand dining. While helping deliver Michelin-starred dining experiences, both chefs remain focused on future goals. Davin speaks of the long-term dream for the friends to one day open a restaurant together, while Renz intends to earn his own Michelin star. "I think the goal doesn't end here," he said. "It's still a long journey and I'm still young. I'm on the right path."