About

CHEF | CONSULTANT | BUKO

will web 1

A chef to watch

In his early 20's, Mordido was already Assistant Head Chef of 'Chiko's Restaurant and Cafe', with brief stints in Melbourne's 'Vue De Monde' and 'The Roving Marrow', has consulted for law firm giant 'Russell McVeaugh' and currently starting up his own project, Buko.

He's been named Restaurant Association NZ Chef of the Year,  a NZ representative in the WorldSkills International Final, Leipzig Germany and his efforts saw him come home with a Silver Medal at the International Jeunes des Rôtisseurs Competition, Manchester, a first for an NZ representative in over 40 years, just to name a few.

Most recently, Mordido was announced as a  Top 10 finalist in the San Pellegrino Young Chef of the Year and will be traveling to Melbourne to compete for the second time.

What others are saying...

industry professionals have had a huge impact on Mordido's ongoing success. Read what they have to say about our company's director.

Sue Fleischl

Founder & Owner 

'The Great Catering Company'

"William started working at the Great Catering Company while he was still at High School. We were immediately taken with his incredible passion for cooking, his natural talent, and professionalism. I always said he would be an outstanding chef and leader"

Lance Seeto

Executive Chef

'Malamala Beach Club Fiji'

a few years ago I met a young Kiwi chef who reminded me a lot of myself when I first started out as a chef. With so much energy and enthusiasm for our industry and trade, he cast a big shadow over all those chefs I had met before. 

 

Peter Ray

Executive Sous Chef

'Sky City Auckland'

William is humble yet he is so focused, this shows in his attitude as he is driven by his passion, patience, and maturity. William is a talented and creative young chef always seeking out the next challenge, to push himself further & further.

Robert Oliver

Award Winning author

Me'a Kai

"William Mordido is an outstanding creative and technical chef who at the same time has a firm grasp of the cuisine of his homeland- to me, chefs like William are the future of food"