Caleb Carter | From Coromandel to Michelin-Recognised Chef in China

Caleb Carter’s journey begins in the small coastal communities of the Coromandel, where fishing, diving, and a hands-on upbringing shaped the foundations of a career that would eventually take him to the global stage of fine dining.In this episode, Caleb traces his path from a self-described “ratbag” student who struggled with school to washing dishes at Luke’s Kitchen as a teenager. What began as a summer job soon sparked a work ethic and passion for hospitality that led to an apprenticeship at one of Auckland’s top restaurants, The Grove. From there, Caleb chased experience wherever it could be found — moving through kitchens in Perth and Sydney, learning under strong mentors, and steadily building the technical foundations that define elite chefs. We talk about the realities of the industry: sixteen-hour days, high-pressure kitchens, and the importance of the first mentors and environments that shape young chefs. Caleb explains why those early years are the most important in a chef’s career, and how persistence, attention to detail, and constant learning helped him rise through the ranks. Eventually, his career took him to Guangzhou, China, where he helped build a new French restaurant from the ground up and now leads a team of chefs as Executive Head Chef. Along the way he’s stood on the Michelin stage, earned international recognition, and continues to champion New Zealand ingredients and culture in kitchens around the world. Caleb shares honest advice for young people considering hospitality: focus on learning rather than money early on, find great mentors, and keep showing up even when the work is tough.This episode is for aspiring chefs, students exploring career paths beyond university, and anyone curious about what it really takes to build a world-class career in the kitchen.#careers #chef #cooking #newzealand #food #podcast