Renowned for serving the best Kiwi cuisine, ex-MasterChef New Zealand judge Simon Gault has built his reputation by pushing boundaries and celebrating local ingredients. But when it comes to everyday life, as long as there's great Kai on the table and his loved ones in tow, Gault is one happy chap.
More recently, Gault has swapped the chaos of Michelin-star kitchens for gymnastics drop-offs and snack preparation for his toughest critics: his 11-year-old daughter Hazel and beloved black cat Cookie.
While Hazel prefers bold flavours and anything sprinkled with cheese, Cookie is on a strictly FANCY FEAST diet because, like father like feline, he believes in culinary-styled recipes and quality ingredients.
In the lead-up to his Valentine's Day partnership with FANCY FEAST—where he'll be hosting an epic dining experience for Kiwi cat lovers—we teamed up with the local legends at FANCY FEAST to quiz Gault on fame, family and, of course, food. Find out more here.
What first sparked your interest in food, and how did you know that becoming a chef was the path for you?
"Growing up in a home where cooking was part of the rhythm of life, my love for food started early. Mum had her flair in the kitchen, and Dad was the undisputed BBQ king, always tinkering with new ideas on the grill. The real turning point came at age 16 when I scored an apprenticeship at Antoine's under the legendary Tony Astle. That kitchen was electric, and Tony made Gordon Ramsay look like an angel with his tough love approach. The rush, the energy, and the sheer creativity made the kitchen intense, scary and thrilling. From that moment, I was hooked, and there’s been no looking back since."
Tell us what drove you to open your first restaurant at age 22.
"Call it youthful ambition or madness, I had a burning desire to create something that reflected my own vision. Opening that first restaurant taught me a lot about risk, reward, and resilience and while I may have made mistakes, I also fell in love with the journey."
How has your style as a chef evolved over the years, and how would you describe your current approach to food?
"When I first started, I was all about pushing boundaries and making bold statements on the plate but over the years, I’ve come to appreciate the beauty of simplicity. These days, my approach is all about celebrating the ingredient and letting the food speak for itself—that’s where the real magic lies."
What has been your biggest ‘pinch me’ moment in your career to date?
"Hosting a dinner party on a private island we hired for the night was unforgettable, as was working as a private chef for, at the time, the second wealthiest man on the planet. And of course, seeing my cookware range loved in homes around the country was and still is a proud and humbling moment."
What do you believe is the most rewarding aspect of being a chef, beyond the cooking itself?
"There’s nothing better than watching someone take a bite of your dish and seeing their face light up and the banter around the table begin as they dive in. That’s the magic of food—it’s not just a meal, it’s a moment."
Is there a certain dish or meal that holds a special place in your heart?
"Risotto. While living in Italy, I learned the art of making the perfect risotto, and to this day, I never grow tired of cooking it. The beauty of risotto lies in its simplicity and versatility. Start with great Carnaroli rice, a good wine, finely diced onion gently sweated in a little butter, and a star ingredient, anything from earthy mushrooms to smoked chicken or fresh seafood. Add a quality stock, some fantastic Parmigiano-Reggiano, and some good old Kiwi butter, and you’re in business to impress."
With so much time spent cooking in world-class Michelin-star kitchens, how do you approach cooking at home?
"At home, it’s all about balance. Sure, I enjoy cooking something spectacular, but I also appreciate quick, honest meals that don’t sacrifice flavour. Home cooking is where simplicity shines, and the quality of the ingredients matters. It’s also about dishes that don’t break the bank or keep you chained to the kitchen for hours. "
It's Tuesday night dinner time in the Gault household? Who’s eating, what’s happening and what are you serving?
"It's our kind of midweek madness, especially since Hazel’s swimming doesn’t finish until 7pm. In reality, dinner looks completely different each week because I believe variety and sharing a range of food and flavours with Hazel and Cookie is important.
Tuesday nights in our house are the perfect mix of comfort and chaos. Hazel’s practising her latest gymnastics moves, there’s music playing in the background, and Cookie, our cat is on the prowl, keeping an eye on everything. Dinner might be something like BBQ chicken thighs, with thin slices of garlic and fresh sage leaves tucked under the skin, paired with a crisp, seasonal salad. And of course, Cookie doesn’t miss out. He gets his own gourmet dining experience, with one of his favourite FANCY FEAST meals served up in style. Fortunately, even the most discerning cats love FANCY FEAST. Like me, they know that using only the best ingredients and putting care into every meal makes all the difference. After all, Cookie deserves nothing less."
If you had to cook and eat one meal every day for the rest of your life, what would it be and why?
"Cooking the same meal every day would drive me mad. But if I had to cook my last meal, it’d be Spaghetti Aglio, Olio e Peperoncino with Guanciale, cured pork jowl or cheek seasoned with salt, black pepper, and often garlic, rosemary, or thyme. Perfectly al dente spaghetti, garlic, extra virgin olive oil, a touch of chilli, and crispy guanciale for that rich umami flavour, finished with a sprinkle of parsley. Yum."
Let us in on some bites the lucky winners can expect at your awesome Valentines Day collaboration with FANCY FEAST?
"I’m all about creating amazing food experiences that are a little bit different, taking inspiration from the creativity and care that FANCY FEAST puts into every meal for cats. This private dining event is something really special, with every dish crafted with thought and care. But if I had to pick a standout, it’s the third course—Lemon Sage & Garlic Chicken Breasts with courgette and pasta pearls. It’s the kind of dish that’s sure to leave a lasting impression on our lucky competition winners."
Join Gault this Valentine's Day and show your furry friend the utmost love by levelling up their daily dining experience with FANCY FEAST. And to treat yourself and your non-feline loved one, find out how you can win a dining experience at Gault’s table this Friday 14th February here. Terms & conditions apply. See here for details.
Editor’s note: This article is sponsored by FANCY FEAST and proudly endorsed by The Urban List. To find out more about who we work with and why, read our editorial policy here.
Image: FANCY FEAST