Introducing Chef BJ Sebastian: A New Era of Nature-Led Luxury Dining at On The Point

Joining the lodge at an exciting new chapter, Chef BJ brings a deeply intuitive and contemporary approach to dining, where luxury is defined not only by premium ingredients, but by atmosphere, memory, and connection to place; an ethos we proudly share here at the On The Point.

A former Beef + Lamb New Zealand Ambassador, BJ has built a reputation for championing exceptional local produce and showcasing New Zealand ingredients with creativity and respect. He also received Cuisine Good Food Awards recognition, further cementing his reputation within New Zealand’s culinary scene. His contribution to the industry extends beyond the kitchen, having served on the judging panel for the New Zealand Outstanding Food Producer Awards. Here, he helped to recognise innovation and excellence across the country’s food sector. 

“Foraging and finding a new flavour is always inspiring. Through fermentation, I’m always discovering something I haven’t tried before. I always find a spark and develop something from it that I never thought of doing.” 

That spirit of curiosity flows through every multi-course experience he creates. Guests at The Mains restaurant can expect menus that celebrate New Zealand’s extraordinary natural abundance - from world-class seafood and globally recognised lamb to seasonal truffles and unique local ingredients shaped by the country’s climate and landscape. 

BJ’s approach to sustainability is equally considered. A strong advocate for zero-waste cooking, he believes every ingredient should be honoured and utilised in creative and exciting ways. 

“Use every element of the product. There’s always another possibility.” 

A defining creative partnership within this new experience is his collaboration with Lil Ceramics. Having worked alongside Lil for the past three years, BJ says the relationship feels completely natural. “Visiting her studio is always a pleasure,” he says. “The clays Lil uses match my food beautifully, and she’s always open to new ideas.” The connection between food and ceramics allows his plating style to remain effortless and organic - an important part of his culinary identity. 

“The thing I worry about the least is plating. I find it easier while plating a new dish. The more you think about plating, the harder it becomes.” 

Ultimately, BJ wants guests to leave with more than simply a memorable meal and his goal is always to create an experience that lingers long after the final course - a feeling tied to flavour, place, and surprise. He hopes international visitors, especially, leave with a deeper understanding of what New Zealand can offer at the highest level of cuisine. 

As for career milestones, BJ believes his proudest moments are still ahead but for now, his focus remains firmly on evolution: researching new flavours, fermentation techniques, curing methods, and ageing processes that continue to push his craft forward. 

“To me, next is always staying up to date on trends."

We're delighted to welcome Chef BJ Sebastian to On The Point, and even more delighted for our guests to experience his dishes which promise to be both deeply grounded in nature and endlessly innovative.