Introducing Chef Chetan Pangam
Chetan’s love for cooking
Chetan’s love for cooking started early, inspired by watching his mother create incredible home-cooked meals. That passion led him to begin his professional chef journey in some of India’s most respected luxury hotels, including Oberoi, Taj, Radisson and Leela. It was here he refined his skills, learned discipline in the kitchen, and built the strong culinary foundation that still guides him today.
In 2002, Chetan moved to New Zealand and has proudly called it home ever since. His cooking style brings together the bold, vibrant flavours of his Indian heritage with the outstanding quality of New Zealand ingredients. This fusion is at the heart of everything he creates, from restaurant dishes to his signature specials.
Over the years
Chetan spent more than 17 years with Millennium Hotels and Resorts, where he became known not only for his food but also for his leadership. He is passionate about mentoring young chefs, sharing his knowledge, and helping others grow in their careers. For Chetan, a successful kitchen is built on teamwork, respect and leading by example, and he credits much of his own success to the people he has worked alongside.
Grass-fed New Zealand beef and lamb have always played a central role in his menus. One of his most famous dishes, Beef Wellington, became a signature at One 80 Restaurant in Wellington, earning a strong following. He has also taken out Burger Welly two years running, showcasing his creativity and flavour-first approach. In 2024, Chetan was named a Beef + Lamb Ambassador Chef, recognising his commitment to quality local produce. In 2025, he took an exciting step into ownership, now leading the team at Bellbird Eatery at the Dowse Museum in Wellington, where his renowned Beef Wellington remains a standout favourite.
Recipes
Memsahib’s lamb raan
Slow-roasted spiced shoulder of lamb
Beef Wellington with carrot purée
A classic made simple for every day cooks
Lamb keema pav
An easy lamb mince dinner for the whole family