Know the names Rex Morgan, Charles Royal and Peter Gordon? It’s likely in a few years time you’ll be adding Rob Urquhart (Ngāti Hine/Te Uri a Hau) to that list of top Māori chefs.

The 18-year-old has just been awarded a full scholarship to study at the prestigious Le Cordon Bleu Institute in Wellington courtesy of the Institute and the Tana Umanga Foundation. The Foundation helps hard working, talented young people follow their dreams without being adversely affected by their financial situation. In supporting the scholarship, Te Puni Kōkiri acknowledges the significant private sector contribution from the two major sponsors.

For Le Cordon Bleu the opportunity to partner with the foundation complements its scholarship programme to help New Zealanders who aspire to world class careers in hospitality.

“We hope to see more Māori in the food industry at top chef level who are able to represent us well internationally,” says Institute Director Cath Hopkin.

Rob started his training at Le Cordon Bleu in April and as his journey began he paid credit to his teachers at Papakura High School.

“My hospitality teacher taught us to strive for excellence in the kitchen and nothing less. Her husband, the year 13 Dean, showed me scholarships and one stuck out to me, The Tana Umaga foundation. It had everything I wanted.

“I love being in the kitchen. It puts me at ease. I really enjoy being hands on with food and wanting to cook all the time just seems right.”

Rob’s dream is to combine his love of cooking with a desire to travel and to become a head chef in a world class kitchen, and then possibly open his own restaurant in New Zealand.

And he would love to meet his chef idol Gordon Ramsay.

“He’s an amazing, smart chef. He gets really excited about the food and describes every ingredient and dish with such enthusiasm which makes me smile.”

In the meantime, it’s Boulcott Street Bistro owner Rex Morgan and Le Cordon Bleu prep kitchen head chef Ariki Rei who will help mentor him. Already Rex has given him a reality check about what’s ahead.

“He says it takes dedication and hard work. There’s lots of pressure and long hours and you’ve got to really love it to want to do it. I’m up for that. I’m so excited,” Rob says.