The Head Chef of Mr Morris

Chef Kritika Mahajan, Head Chef of Mr Morris

After graduating in June 2021 with both the Diplôme de Cuisine and Diplôme Avancé Culinaire in Cuisine, Kritika quickly made her mark on the culinary world. Her internship at Wellington’s award-winning Shepherd Restaurant led to a Rising Star Award that opened doors to prestigious roles at Logan Brown and, ultimately, the renowned Mr. Morris in Auckland.

A glimpse inside one of New Zealand's top restaurants.

Mr Morris is owned by the award-winning chef Michael Meredith, the space offers a modern Pacific and New Zealand dining experience that takes place in a rustic setting. Guests enjoy a relaxed dining experience that features local, ethical, sustainable, and seasonal produce.

Driven by a passion for exploring diverse cuisines and mastering her craft, Kritika continues to grow within the industry. We were thrilled to catch up with her earlier this year to hear more about her exciting career journey.

Where has your culinary journey taken you since graduation?
After completing my studies at Le Cordon Bleu, I interned at Shepherd Restaurant, which I consider to be a fantastic choice. I owe this decision to Sue, the Academic Quality and Service Director (now Head of School), who guided me. During my internship, I was offered a full-time position, which also led me to win the Rising Star Award through Wellington on a Plate. Following that, I began my journey at Logan Brown as a junior sous chef, and once you grasp the basics, adapting becomes much easier.  Next, I moved to Mr. Morris, where I learn something new every day and have recently been promoted to head chef.  

Kritika posing with her Rising Star Award (left), Kritika graduating (right).

Did your time at Le Cordon Bleu New Zealand influence your career?
Le Cordon Bleu truly gave me the boost I needed to reach my current position. The course is structured in a way that allows students to learn the fundamentals of cooking right after a demonstration class. I believe that a live demonstration is invaluable for students without prior hospitality experience, as it provides insight into how the industry operates and emphasises the importance of maintaining high standards to become an excellent chef.  

What advice do you have for our students who will be graduating soon?
For students preparing to enter the industry, my advice is to take your time when selecting an internship location. Don’t limit yourself to just one cuisine; exploring different options is beneficial before making a decision. Additionally, keep an open mind about the value of every job, regardless of its size, and don’t focus too much on high-paying positions at the start. Financial rewards will come with time, but prioritise your learning above all else.  

Kritika alongside her classmates.

What was your favourite part about studying with us?
One of my favourite aspects of attending Le Cordon Bleu was forming friendships. The classmates you share your learning experience with are crucial, as they help you build connections. I also thoroughly enjoyed the practical exams. Competing with ten other students to create the same dish and ending up in the top three highlights the competitiveness of this industry, and it all begins here. My favourite dish has to be the French Pithivier with almond filling. It was our welcome dessert at school, and from that moment, I eagerly anticipated the day I would get to make it. The crispiness from the pastry with that sweet almond cream- simply delicious. 

How did you gain your current role?
When I moved to Auckland the hospitality industry was not at its best, I sent CV to even the places who did not advertise about chef roles. You never know what opens up, eventually I got responses from mostly the places who did not even list it. So keep trying.