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March 2022 Trend Report – Cheese, Spice & All Things Nice
March 2022 Trend Report – Cheese, Spice & All Things Nice
Anchor Food Professionals Performance at International Cheese Awards
Anchor Food Professionals Performance at International Cheese Awards
Take a peek at Shenzhen’s new space for innovative and delicious drinks
Take a peek at Shenzhen’s new space for innovative and delicious drinks
Anchor Food Professionals wins big at the International Cheese and Dairy Awards 2023!
Anchor Food Professionals wins big at the International Cheese and Dairy Awards 2023!
A Sweet Success at the World Food Expo, Manila, Philippines 2023
A Sweet Success at the World Food Expo, Manila, Philippines 2023
Dairy gets creative with new flavours and cuisines
Dairy gets creative with new flavours and cuisines
Pork Breast, Cauliflower cheese, Potato, Apple and Tomato Curd
Pork Breast, Cauliflower cheese, Potato, Apple and Tomato Curd
Research and Development Chef
Chef Simon Davey
New Zealand-born Simon combines patisserie mastery with scientific precision as Fonterra’s Research Chef helping lead our global innovations.
Simon completed his culinary training in Auckland New Zealand. He fine honed his skills as an à la carte pastry chef in Auckland, Melbourne, and London.
This set him up for success as he transitioned to 5 star hotels in Asia where he was the opening pastry chef for Park Hyatt Busan, Korea and then Executive pastry chef at the Grand Hyatt Bangkok.
Currently he is our research chef at the Fonterra Research and Development centre in Palmerston North, New Zealand, which allows him to combine the scientific precision of product development with the creativity of his patisserie roots.
Culinary Journey Key Moments
Chef Simon’s culinary journey is a blend of creativity, leadership, and innovation.
Pastry Chef at Park Hyatt Busan
Chef Simon played a pivotal role in launching the patisserie program at Park Hyatt Busan, Korea, crafting decadent desserts that set the standard for luxury dining in the region.
Executive Pastry Chef at Grand Hyatt
As the Executive Pastry Chef, Chef Simon elevated the dessert experience at Grand Hyatt Bangkok, introducing innovative creations that delighted guests from all over the world.
Research and Development Chef
Simon combines scientific precision with his pastry expertise as a Research Chef at Fonterra’s R&D Centre, creating innovative dairy products for our global markets, leveraging his foodservice expertise to ensure our products are fit for professionals.
Worldchefs Partnership
Anchor Food Professionals partners with Worldchefs to inspire culinary innovation worldwide.
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Cream
Our high-performance creams are versatile and delicious, saving time, money, and waste. Lasts up to 9 months. Learn more today.
Cheese
Our New Zealand made premium cheese range tops the lot, from 100% Mozzarella to quick and tasty processed cheese. Lasts up to 12 months unopened. Learn more today.
Cream Cheese
Traditionally cultured and truly-versatile, Anchor Cream Cheese is crafted to look as good as it tastes. Blends beautifully into all your creations. Learn more today.
Butter
Our rich, creamy butter is beautifully crafted from pure New Zealand pasteurised creams. It’s butter that’s naturally delicious. Learn more today.
Milk
Sourced using New Zealand dairy available in a range of varieties and sizes, it's ready to use the way you want it. Learn more today.
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