
ROKI Collection Queenstown Wins New Zealand’s Only Two Michelin Stars
After the influential guide’s historic Oceania debut, Essence chef Paul Froggatt reflects on the award, the pressure and what it means for New Zealand dining.
Michelin’s arrival in New Zealand was always going to reset the country’s culinary conversation. Now it has its first headline act. At the inaugural Michelin Guide New Zealand ceremony in Auckland on June 30, ROKI Collection Queenstown and its signature restaurant, Essence, were awarded two Michelin stars—the only restaurant in the country to receive that distinction.
For Paul Froggatt, ROKI’s Director of Culinary, the recognition marks both a professional milestone and a wider moment for New Zealand dining. “Receiving two Michelin stars is the realisation of a lifelong dream and one of the proudest moments of my career,” he says. “Together, we have created something that celebrates New Zealand’s incredible produce, its people and its unique sense of place.”
The award comes less than a year after ROKI opened on the shores of Lake Wakatipu in September 2025, and as Michelin makes its first official move into the region—before arriving in Australia, no less. For New Zealand’s chefs, producers and restaurateurs, the guide’s debut brings not only international validation but also a new level of scrutiny. Here, Froggatt reflects on what the Michelin moment means for Essence, Queenstown and the country’s fast-maturing food culture.

What does Michelin’s arrival in New Zealand mean for the country’s food culture, beyond awards and accolades?
Michelin’s arrival here is amazing not only for restaurants, but for the whole food system. The spotlight will magnify strengths and weaknesses alike: our extraordinary ingredients, the skills in our kitchens, and cultural stewardship. If we respond well, it can accelerate positive change, better produce, better chefs and show that hospitality is an amazing career to take part in.
For years, New Zealand has been known internationally for its spectacular landscapes. Do you think Michelin will change the way people think about the country as a food destination?
It will go hand in hand; everyone wants to come to NZ for the spectacular landscape, now they will have the spectacular food to go with it.

What story about New Zealand are you trying to tell through the menu at Essence?
There are many stories about NZ in the menu we offer at Essence, from my own story to produce stories.
When an international guest sits down at Essence, what do you hope they understand about New Zealand by the end of the meal?
I would like them to have a connection with us, a sense of time and place.
New Zealand chefs often talk about having access to extraordinary produce. Is great cooking here more about restraint than reinvention?
I think it’s about showcasing the produce for me; just let it shine on the stage.
Some chefs say Michelin recognition can change the trajectory of a restaurant overnight. What changes – and what should never change?
For me, if the DNA of the restaurant is fixed and the vision is right, it shouldn’t change. We are here to cook for our guests, and for them to enjoy the offering we have, this should never change.
The best restaurants today feel less about formality and more about creating a genuine sense of place. How has that philosophy shaped Essence?
We want our guests to feel warm, welcome, seen and heard. For us, Essence is like our home, and we are welcoming guests in to it to spend time with us
Main image (top): George Apostolidis.

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