Celebrity chef Gareth Stewart is returning to judge this year’s Bakels NZ Supreme Pie Awards, bringing a palate shaped by global flavours and a taste for both classic and contemporary pies.

Stewart, who last served as a celebrity judge in 2019, said he was pleased to be back.

“I’m really chuffed to be doing the Pie Awards again. I really enjoyed it the first time I did it,” Stewart said in a statement.

Well known to many New Zealanders as a judge on My Kitchen Rules NZ, Stewart has built a strong reputation in the hospitality industry.

He previously held the role of national executive chef for Nourish Group, overseeing multiple restaurants.

Today, he is a partner at Advieh, the signature restaurant at InterContinental Auckland, where he showcases his passion for Middle Eastern and Mediterranean cuisine.

Advieh – pronounced “Add-vee-ah” and meaning “spice” in Persian – has quickly gained acclaim. It was named Hotel Restaurant of the Year in Cuisine Magazine’s Good Food Guide in 2024, its opening year, and has earned a One Hat rating in the Cuisine Good Food Awards for two consecutive years.

Stewart said his love of bold flavours was influenced by time spent living in north London, where he often enjoyed late-night Turkish meals. That appreciation for spice continues to inform both his restaurant menus and personal preferences.

When it comes to pies, however, he says there is still a place for the classics.

“Steak and cheese is probably right up there for me,” he said, while also praising more adventurous options such as brisket, jalapeno and cheese pies.

“Anything with chilli in it, I’m pretty much sold. I’ve also seen a lot of chicken tikka pies and butter chicken pies around lately, and they’re really delicious too.”

Stewart’s own contributions to pub menus often reflect his culinary background, including a steak and Guinness pie and a lamb navarin pie inspired by the traditional French casserole.

As judging approaches, Stewart said he will be looking for pies that balance innovation with strong fundamentals.

“I do love the classics, but I’m always drawn to something a bit different and exciting – something that makes me want to go out of my way to visit the bakery that wins.

“I’m all about real protein and really good, flaky pastry on top, but it still needs to hold its integrity as you eat it. I want a proper pie – and definitely no soggy bottoms.”

Stewart said he is looking forward to discovering the standout entries when judging begins.