How ‘coin flips’ and timely mentors helped Paul Froggatt become a two-Michelin-star chef

Author: Azriel Taylor,
Publish Date: Mon, 13 Jul 2026, 3:52pm

When the inaugural New Zealand Michelin Guide was unveiled last month, one name clearly shone: Otago-based chef Paul Froggatt was awarded two stars, making him the only one in the country to hold multiple stars.

However, long before the Michelin stars and international plaudits, Froggatt’s rise to the top seemed far from certain.

He spoke on Real Life with John Cowan on Newstalk ZB on Sunday night about the long journey that brought him from the UK to Queenstown.

His story had humble beginnings in England. At 13, he started helping out at a family friend’s bed and breakfast before moving on to a job washing dishes.

Eager to learn, he would rush the dishes so he would have the privilege of peeling carrots.

“I was inspired because the chef said, ‘Iif you hurry up and do your pots and pans, then you can go on to other things.’”

His start at the elite level came at 18 after seeing a beautiful plate of food in a book, prepared by a Michelin-starred chef. He typed out a bare-bones resume and sent it to the chef, who took a chance on him.

He cut his teeth there before moving to France, because “great chefs went to France”.

After two-and-a-half years, he needed a change and was faced with two decisions: move back to the UK, or go to Singapore.

He had difficulty choosing, and finally left it in the hands of fate.

“I was standing outside the kitchen, and I flipped a coin to make that decision for me.”

It landed on Singapore, so he packed his knives and went.

It was a life-changing experience for Froggatt, where he learned about the importance of humility and teamwork, and also where he met his wife and future mother of his two children.

He spent five-and-a-half years there before feeling like his family needed a change.

While in Hong Kong, he met the executive chef of Taupō’s Huka Lodge, who sold him the Kiwi dream. Froggatt remembers thinking it “sounded amazing”.

However, the move had its challenges, and it was a huge adjustment.

“It was a real big culture shock coming out of Hong Kong into Taupō, which is beautiful, but there’s very little happening,” he said.

“The first week was immensely tough, purely because I couldn’t get coffee after 3pm. Everything closed on Sundays at lunchtime. The supermarket closed at 5pm.”

Now serving as the head chef of Essence in Queenstown, he is the only New Zealand-based cook to have been awarded two Michelin stars at the inaugural ceremony in June.

Paul Froggatt at the inaugural Michelin Guide selection. Photo / Smoke Photography

Looking back, he believes his father had been “guiding him” towards his success.

“I lost my father when I was two-and-a-half years old, and I was always told by the people around me that he was always watching over me,” Froggatt said.

“I always had this belief that there was someone on my shoulder … that if I really wanted to try and do it, I’d be able to.

“It was that belief that got me through everything.”

2026 has proved to be an important year for more than just career success. It has also carried deep personal significance, marking 10 years of his wife being in remission from breast cancer.

On top of that, business has boomed since the historic achievement.

“The booking engine just exploded overnight. The magnitude of the Michelin Guide on the world platform is just an amazing thing.”

But despite the accolades and international recognition, Froggatt is not resting on his laurels. Instead, he has his sights set on his new goal: earning a third Michelin star.

Real Life is a weekly interview show where John Cowan speaks with prominent guests about their life, upbringing, and the way they see the world. Tune in Sundays from 7.30pm on Newstalk ZB or listen to the latest full interview here.