What does it take to go from zero professional kitchen experience to leading the culinary operations of a major hotel in just six years?
For alumnus Nathaniel Edrico Christoforus, it went beyond mastering culinary techniques. Today, at just 23 years old, Nathaniel serves as the Chef de Cuisine at the Rydges Wellington Airport Hotel, managing the operation under Executive Chef Ben Francis.
Executive Chef Ben Francis (left), Chef de Cuisine Nathaniel Edrico Christoforus (right).
Long before managing bustling commercial lines, Nathaniel’s culinary curiosity began at home, driven by a simple, comforting aroma. "Growing up, I used to always sneak into the kitchen because I would always smell this nice flavour of garlic chips," Nathaniel shares. "That flavour, it just brings me joy and happiness... I would think to myself, what else could there be in the kitchen?"
When it came time to turn that curiosity into a career, he chose Le Cordon Bleu New Zealand for its state-of-the-art, modern campus. Though his interest was firmly in cuisine, Nathaniel intentionally chose the rigorous Grand Diplôme programme to push past his comfort zone. "I actually hated pastry; it was really hard for me," he admits. "But I knew that if I wanted to be in a senior-level position in the kitchen, it would be funny if I only mastered cuisine skills and had no idea about pastry."
Whiskey Lima Golf (left), Good Day (right), two of many outlets managed by Nathaniel.
After graduating with the Grand Diplôme in 2021, Nathaniel chose to push his boundaries further by enrolling in the Diplôme Avancé Culinaire (DAC) in Cuisine. With a strong foundation of culinary techniques already built, DAC is designed to develop managerial and leadership skills within a practical course. "It's not just about following recipes when you're in DAC, it's more about creating one," Nathaniel notes. "Your mindset is pushed to the point where you have to create something out of your own, from scratch."
Nathaniel preparing his dish - Braised Blade Stake, inspired by a dish he grew up eating in Indonesia known as Soto.
Going from zero kitchen experience to running a multi-outlet hotel operation in six years requires a massive amount of dedication. Nathaniel’s humility and willingness to learn enabled him to start from the bottom of the kitchen brigade and quickly rise to the top throughout his study. Today, as Chef de Cuisine, he measures his success not just by the plates that leave his pass, but by the growth of his team. "When I help one of my team members overcome a problem, that brings me more joy than someone complimenting my dish," he reflects.
Since graduation Nathaniel has spent 3 years with the Rydges Wellington Airport Hotel, where he has been promoted 3 times and credits the support of his team and management in continuing his development post Le Cordon Bleu. Having advanced so far at such a young age, Nathaniel enters the next phase of his career with incredible potential and global opportunities.
Follow in Nathaniel’s footsteps and learn more about the Grand Diplôme and Diplôme Avancé Culinaire in Cuisine.
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