Julie has had twenty years experience as chef in New Zealand and abroad. She has two passions: the first is producing good, simple, honest food; and the second is maintaining good food safety practices. She enjoys providing a flexible learning environment and helping students realise their full potential. Julie is the Health and Safety and Harassment and Bullying Officer. She looks forward to meeting new students and encouraging them on their chosen career.

Adrian Woodhouse (Kāi Tahu)

Dr Adrian Woodhouse is the Head of School of the Food Design Institute, Otago Polytechnic, New Zealand. As a chef and academic, Adrian’s research is positioned within Kaupapa Māori theory with a primary focus on kai (food), power and identity formation. In particular, Adrian’s research focuses on the power relationships, that exist within, the explicit and implicit institutional systems and structures of society.
Adrian's professional background is a blend of contemporary food design and artisan food production. He creates a learning environment that embraces the cultural diversity of his students. Adrian uses culturally responsive and collaborative learning strategies to bring innovative approaches to his teaching.

Richard is a Professor in the Food Design Institute at Otago Polytechnic. As a consumer behaviour expert and geographer, he brings together an understanding of people and place to the design of food experiences, culinary arts and design curricula and food and beverage strategies.

Richard has a PhD in consumer loyalty in wine tourism from the University of Otago, as well as a BA (Hons) in Geography from the University of Otago, and Graduate Diplomas in Tertiary Education and in Tourism from Otago Polytechnic. He is a member of the managing committee for EatNZ, an industry body promoting New Zealand food to the world. He has previously been chair of the former New Zealand Food and Wine Tourism Network.

Richard’s current diverse research interests include food design, disobedient models of education, food and beverage consumer behaviour and regional development. He takes a student-led approach to postgraduate supervision, having experience supervising postgraduate students with a range of methodologies and subjects, including work-based learning.

Tony began working in the hospitality industry aged 10, at his parents' pub in the UK. He has been working for Otago Polytechnic since 1997. His role as programme manager involves making sure that the school is a safe place to study and giving the students every opportunity to succeed. Tony teaches, assists, and is involved in the development and promotion of the Bachelor of Culinary Arts programme.