Tom Hishon

Tom Hishon is a Michelin trained, multi award-winning chef and restaurateur from Waihopai, Southland, New Zealand.

He is a co-owner of DAILY BREAD bakery and a Director of the conservation-led food company WithWild. Tom also co-founded sustainable seafood restaurant kingi and Auckland cafe Orphans Kitchen, the latter of which was a much loved fixture in the Auckland food scene for over ten years.

A childhood spent in rural Southland prepped Tom for a career in food, instilling in him the belief that food is not only for nourishment, but for bonding over, fun and bringing people together. His interest in cooking and food began to show when he was 12, and by age 13 Tom was determined to have a career in cooking, despite school career advisors trying to dissuade him. Tom dove into professional cooking school, and then spent time abroad in some of London’s best restaurants.

He intertwines his core beliefs of kaitiakitanga through his cooking by sourcing ethically caught, sustainable food that has provenance. In turn, pride and care is taken to support the growers, fishers, hunters that share these beliefs through their sustainable practices. Tom pairs these values with an obsession for flavour and love for artistry on the plate. Food is Tom’s creative medium.

He is also known for high-profile collaborations, and has become a go-to person for luxury brand partners who are interested in engaging new audiences using food and bespoke experiences.