A Final Semester in one of New Zealand’s Top Restaurants

Sean Dykes is a New Zealand student moments away from graduation, he will complete the Bachelor of Culinary Arts and Business (BCAB) this December. His passion for the culinary arts has led him to excel within the classroom and quickly rise within the industry, having worked for some of Wellington’s top establishments before becoming a Chef de Partie at Logan Brown.

We join Sean as he prepares for another night of gourmet delights.

For the final semester of BCAB, students are required to self-manage a research project in conjunction with an industry partner. Students have the option to intern with hospitality venues across the globe, gaining real world experience while producing a project that aims to meaningfully benefit the establishment partnered with, and the hospitality industry as a whole.

Sean in front of Logan Brown’s entrance (left), and hard at work in the kitchen (right)

Sean partnered with his current employer, Logan Brown, a two hatted restaurant in the Cuisine Good Food Guide 2024. A Wellington institution of fine dining that has been operating since 1996, its bright red doors adorn what was formerly a national bank, its historical trappings contrast the new and innovative dishes it produces with its seasonal menu.

Sean alongside two staples of Logan Brown's menu, ready for service to begin.

Sean has immense pride in being selected to join Logan Brown's staff, past and present chefs continue to excel and raise the bar of hospitality. His goal has been to learn from the best chefs in the world which led him to study at Le Cordon Bleu New Zealand, at Logan Brown he continues his education working for Wellington's signature restaurant. While still in the sunrise of his career, Sean aspires to one day open his own establishment after experiencing the best that hospitality has to offer.

Learn how to follow in Sean's footsteps with our globally exclusive Bachelor of Culinary Arts and Business.