Catherine Bell – New Zealand

Catherine Bell
Cook • Food Writer • Educator • Founder of Epicure Trading

Catherine Bell is one of New Zealand’s most respected culinary voices—a cook, writer, and teacher with a career dedicated to making good food accessible, inspiring, and deeply connected to people and place. She was the first chef I videoed.

Over the past three decades, Catherine has helped shape the way New Zealanders think about cooking, ingredients, and the joy of shared meals. A former editor of Dish magazine and a longtime contributor to the country’s food media, she’s known for her thoughtful, approachable style and unwavering commitment to quality and seasonality.

Her culinary journey began in professional kitchens overseas, where she trained in classical techniques before returning to Aotearoa to champion fresh, local, and sustainably sourced ingredients. Catherine doesn’t just cook—she teaches the “why” behind food, blending solid technique with stories, traditions, and a deep respect for where ingredients come from.

In 2003, she founded Epicure Trading, a specialty food import and distribution business that brings exceptional products from around the world to New Zealand’s top restaurants and retailers. The business reflects her belief that food should be both a pleasure and a conversation—about culture, craft, and care.

Beyond her professional roles, Catherine is a passionate advocate for food education and community engagement. She works with schools, charities, and grassroots initiatives to promote cooking as a life skill and a source of empowerment. Her teaching style is generous and down-to-earth—whether she’s guiding a group through sourdough starters or introducing home cooks to the world of Middle Eastern spices.

Catherine’s work bridges the gap between professional expertise and everyday enjoyment. Through her writing, classes, and business, she invites people to slow down, savour, and cook with confidence—always with curiosity and heart.