The world’s only Michelin-starred Samoan restaurant—TALA—is celebrating after chef/owner Henry Onesemo was named Chef of the Year and TALA was again awarded a coveted 3 Hats at the Cuisine Good Food Awards in Auckland on Monday 24 August.
TALA, owned by husband-and-wife team Henry and Debby Onesemo, was one of just six restaurants across the country to achieve a 3 Hat ranking.
In awarding the Chef of the Year title, the Cuisine judges noted that alongside Henry’s “extraordinary talent” in the kitchen, it is his “…generosity, humility and dedication, as well as his intent in nurturing the next generation, that truly set him apart. Henry is a passionate advocate for the community, mentoring young chefs and championing Pacific culture through hospitality and his influence reaches far beyond the walls of his restaurant. He has reshaped perceptions of Samoan cuisine, inspiring diners and chefs alike while proudly representing Aotearoa on the international stage.”
Henry Onesemo, says he is thrilled to be named Chef of the Year and to receive 3 Hats from Cuisine for the second year running.
“To achieve 3 Hats again this year is huge, and testament to our small but amazing, dedicated team in the kitchen and front of house who always go the extra mile to make sure every guest at TALA experiences the best of fa’a Samoa while they are with us.”
As an owner/operator hospitality business we’re grateful to Cuisine for its continued championing of New Zealand’s restaurant industry and for helping us to highlight Samoan food as part of that.
2026 has been a momentous year for TALA, which will turn three in November. In March, the 23-seat restaurant was named in TIME’s World’s Greatest Places for 2026 and in June it received a Michelin Star in the first Michelin Guide New Zealand. Henry Onesemo says it’s been exciting to see Samoan food celebrated on the world stage.
“This was the goal for us in opening TALA – to show that Samoa’s food could sit alongside the best in the world. The recognition tonight from Cuisine helps us to build on that even more and we couldn’t be more delighted.”
