The difference always starts with - real cooking, contemporary, great taste. This is created by our internationally experienced Chefs, in state of the art kitchens, using locally sourced ingredients, made by our team.  The difference is always on the plate. 

Auke Norbruis
Senior Chef - Education
(Student Village)

Auke has worked at Student Village for the last seven years and before that, spent four years in the production kitchen at Waikato Hospital in various roles including Catering assistant, Food, Production, and Incoming goods supervisor.

He also has experience as a Cheesemaker, ran his own café/restaurant and worked in a large catering company specialising in airline catering, managing production of around 60,000 meals a day.


Mike Pritchard
Catering Manager, Education Kahurangi

With over 22 years experience as a Chef, working in both the UK and NZ, Mike has gained broad experience in the traditional side of cookery. These days you will find him running the Halls of Residence for Kahurangi at the University of Waikato. Mike has been part of the Montana family for over five years.


Bruce Webb
Sous Chef - Kahurangi

Bruce has had almost 10 years’ experience in hospitality, working in various restaurants in both Hamilton and Auckland including Cullen’s,
Le Dome, Crudo, Portobello and
St Margaret’s Café.

He has experienced many different restaurant styles and now wishes to gain experience in catering and the larger scale projects of Kahurangi and Montana. 


Tim Carter
Head Chef - Kahurangi

With a genuine passion for using indigenous ingredients and flavours and applying them to modern techniques,

Tim is a leader in this field. He regularly creates bespoke menus to delight the University customers and clients. Whilst trained in New Zealand, Tim has spent most of his career off shore in London, United Kingdom and Australia, returning to NZ to raise his family.

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Dave Humphry
Senior Chef - Education
(Bryant Hall)

Dave was raised in Hamilton from a young age and after stints in various occupations, found his passion for cooking. After studying at Wintec and learning from the Montana Catering chefs, he has since gained experience through travel and work in Europe and the UK, including working as a Sous Chef in the Jamie Oliver organisation.  

Dave then returned home as Head Chef for FMG Stadium and now, having a young family has moved him into the Bryant Hall role.

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Vimlesh Velaidan
Senior Chef - Education
(College Hall)

Vim was born and trained in Fiji, achieving a Trade Chef Cert. in cookery. He then worked in 4/5-star Fiji resorts gaining a wide range of culinary skills and experience. 

In 2008, Vim moved to New Zealand, gained his residency and began working for catering companies. After joining Compass Group, he worked as a Senior Chef at the Waiouru Military Base Officers Mess. Now, having joined the Montana Group with Kahurangi, he’s already achieved an award for ‘Halls Person of the Year’ in 2017.