For over three decades, Chef Brigitta Cropp has been a vibrant force in the culinary world, transforming locally sourced ingredients into unforgettable dining experiences. Her passion for food ignited at the tender age of 10 after a mesmerizing visit to her aunt’s bustling hotel kitchen.

At 17, Brigitta embarked on her professional journey at Cromwell Polytechnic, and she hasn’t looked back since. Her love for the hustle and bustle of the hospitality industry is matched only by her dedication to creating delicious food that brings people together. Whether orchestrating large events or crafting intimate meals, she thrives on seeing guests relish good food, laughter, and shared moments.

Brigitta is the branch president for the Nelson region and chef-owner of Market Kitchen at Seifrieds Vineyard in Appleby.

What made you decide to go into the industry?

I decided I was going to be a chef when I was 10 years old. I was lucky enough to go along to work for a few hours one day with my auntie who was a chef in a big Dunedin Hotel. I will never forget seeing the chefs in their uniforms and big white hats busily working away, the enormous blocks of chocolate in the pastry kitchen, the perfectly decorated “Meat Mirrors” and the Dessert Trolley. It was the most amazing sight. I went home and announced to my family I was going to be a chef, so true to my word I enrolled at Cromwell Polytechnic aged 17 and began my professional cookery studies and 31 years later I’m still a chef.

What inspires you?

Making good food really, creating delicious food from locally sourced ingredients, and making things from scratch. I love large events, from meeting our clients personally, to creating their menu, preparing the food and watching my vision for the food come to life. Food brings people together, there’s nothing better than seeing a group of people really enjoying food, chatting, laughing and sharing food together.

What do you love about the industry?

Everything really! I love the hustle and bustle, the pressure of a fast-paced and changing environment. The people you meet and the friendships that grow along with a sense of a “Hospo Family”. I love how the industry provides this for many and is so welcoming to anybody. Being in the industry has taken me a lot of places and I’ve had so many cool experiences in kitchens here in NZ and abroad.

What is the secret to your success?

Hard work, dedication, consistency, and pride in what I do. Respect, care and appreciation for my staff. I have a very hands-on management model, and I work as a chef, a waiter, a dishie or wherever I’m needed within the team on a daily basis. I believe that leading by example and working together particularly on some of the tougher jobs as we call it at Harvest Kitchen “being in the trenches together” builds a strong mutual respect with our staff, hence our very good staff retention.

What one piece of advice would you give to others in the industry?

Don’t be afraid to take on young staff, some of our best team members are young people who were looking for something other than school or were having a struggle and needed someone to give them an opportunity. Always teach, but be open to listen and learn too.

Which restaurants are on your dining bucket list (kiwi & international)?

• Fleurs Place – Moeraki (sadly this has closed but she is one amazing woman)
• French Laundry – California
• Grossi Florentino – Melbourne

What do you do to relax / in your spare time?

My family is my world, hanging out with my three teens Mia Grace, Angus and Luca, playing darts with my husband Tony, sharing a beer and a laugh together or dining out at our favourite Indian or Thai restaurant.

I also manage my son’s rugby team and on a rare day off I like to go searching our local Nelson op shops for vintage crockery or treasures with a delicious coffee in hand.

I also love taking walks with our beautiful mastiff dogs, Lola & Walter.

My off-switch is a trip to the West Coast however, where I have time to relax.