John Kelleher

John’s research interests are centred on the intersection of gastronomy, sustainability, and culinary education, with a strong emphasis on cross-disciplinary collaboration. He works closely with the university’s food science sensory lab on projects which have involved a healthier snack bar, clams, mussels, and apricots (not all at the same time), leveraging culinary expertise to enhance sensory evaluation and product development. Additionally, John collaborates with the marine science department on research focusing on abalone (pāua), exploring ways to integrate this prized marine resource into sustainable culinary practices. Beyond the university, John is deeply engaged in community service. He is a trustee at Kelmarna Community Farm, a key contributor to Pacific Food Lab Aotearoa, and serves as the New Zealand representative for World Central Kitchen (WCK). These roles reflect his commitment to fostering sustainable food systems, supporting local food initiatives, and providing humanitarian aid through culinary expertise. His work often involves partnerships with industry stakeholders, contributing to advancements in professional cookery and fostering innovation in New Zealand’s food sector.