Tejas Nikam, Chef at Vices & Virtues, a Christchurch restaurant, has been named one of four Beef + Lamb New Zealand Ambassador Chefs for 2020.
His culinary journey has seen him plate up dishes to a vast audience, according him opportunities to work with icons of the industry worldwide.
The new appointment is a testament to his dedication and pursuit of quality by fusing international flavours with New Zealand produce.
The ambassador role will see Tejas drive innovation and creativity while promoting excellence using New Zealand beef and lamb.
About Vices & Virtues
Vices & Virtues celebrates local and sustainably sourced produce as part of its menu, carefully curated by Tejas to reflect todays modern cuisine.
The menu changes seasonally, with current stars of the show including the delectable sous vide Angus eye fillet and the sustainable line caught fish, alongside Wairiri Buffalo Burrata and artisan baked breads.
Located within the Sudima Laneway complex (also home to the 5-Star Sudima Christchurch City and Moss Spa), the Restaurant gives diners the ability to be virtuous with modern and healthy dishes or indulge their vices with a wickedly sweet dessert.
Vices & Virtues is owned and managed by HIND Management, which operates the national chain of Sudima Hotels, and Moss Spa.
About Tejas Nikam
Tejas’ interest in food began when he was ten years old; he started cooking with his father.
He learnt the art of combining international flavours with New Zealand produce from Peter Gordon, a top chef. He was a part of the opening crew of The Sugar Club in Auckland in 2013.
“Working with Peter Gordon has shaped my career and helped me to get where I am today. To follow in his footsteps and be named as a Beef + Lamb Ambassador Chef is one of the highlights of my career,” Tejas said.
Beef + Lamb New Zealand has been highlighting the wealth of talented chefs in New Zealand for close to quarter of a century. To date they have showcased the skills, craft and creativity of more than 80 Ambassador Chefs.
Lisa Moloney, Food Service Manager at Beef + Lamb New Zealand, has been overseeing the Ambassador Chef programme for over a decade.
“We were delighted with the high level of creativity and enthusiasm from chefs around the country who sent in applications. Not only were chefs putting together well thought out beef and lamb dishes with interesting flavour combinations, but the level of execution was very high. With such a high standard, it was a tough decision whittling it down to four chefs,” she said.
- Chef Tejas Nikam (Picture from chefskitchen.co.nz)
- Nikam’s creations (Picture Supplied)