Caleb Carter’s journey begins in the small coastal communities of the Coromandel, where fishing, diving, and a hands-on upbringing shaped the foundations of a career that would eventually take him to the global stage of fine dining.

In this episode, Caleb traces his path from a self-described “ratbag” student who struggled with school to washing dishes at Luke’s Kitchen as a teenager. What began as a summer job soon sparked a work ethic and passion for hospitality that led to an apprenticeship at one of Auckland’s top restaurants, The Grove. From there, Caleb chased experience wherever it could be found — moving through kitchens in Perth and Sydney, learning under strong mentors, and steadily building the technical foundations that define elite chefs.

We talk about the realities of the industry: sixteen-hour days, high-pressure kitch ...