Trust & structure
The Indigenous Global Chefs Collective is a charitable trust, governed by Indigenous leaders through a networked model that honours the authority of every nation we represent. Here's how it works — and how membership fits within it.
Our purpose
IGCC is a charitable trust established in Aotearoa New Zealand. Our purpose is to preserve, uplift, and revitalise Indigenous foods, foodways, and culinary knowledge across generations and across the world.
We bring together internationally recognised Indigenous chefs alongside producers, cultural practitioners, and aspiring young food leaders — demonstrating that Indigenous culinary mastery and contemporary excellence are not in opposition, but powerfully complementary.
"Food is memory. It is identity, ceremony, and belonging. When Indigenous food knowledge thrives, communities thrive — and when it is lost, something irreplaceable disappears with it."
— IGCCOur founders
IGCC was established by seven Founding Members representing Aotearoa, Samoa, Native American tribes, and Hawaiʻi — with governance grounded in Indigenous leadership principles from day one.
Keoni Regidor
Hawaiʻi
Henry Onesemo
Samoa
Bonny Davis
Hawaiʻi
Hamuera McLeod
Aotearoa
Kealoha Domingo
Hawaiʻi
Crystal Wahpepah
North America
Adrian McVeigh
Aotearoa
How we're organised
IGCC operates under a networked governance model that recognises the authority, knowledge, and leadership of Indigenous nations globally. No single region holds dominance — leadership is shared through respectful, inter-Indigenous collaboration. The Trust is administered from Aotearoa New Zealand under the NZ Charities Act 2005.
Each nation's delegation is made up of Ambassadors, Purveyors, and Youth & Associate members — feeding representation up through the Board and back to the Trust.
What guides us
Everything IGCC does is grounded in these principles — not as guidelines, but as the foundation of the collective itself.
We treat every person, community, and culture with deep respect — giving generously, receiving gratefully, and honouring the relationships that sustain our work.
Indigenous food knowledge is sacred, intergenerational, and collectively held. Every member is a steward of that knowledge.
We are not a group of individuals — we are a collective, strengthened by our connections to one another and to the land and sea that feeds us.
We represent many nations, traditions, and ways of knowing. Our unity is not sameness — it's a shared commitment to Indigenous food sovereignty.
Each Indigenous nation retains cultural authority and intellectual property over its own heritage — never shared or commercialised without consent.
Who's part of IGCC
IGCC has four membership categories, each reflecting a different relationship with Indigenous food culture and the collective's mission. Membership is by invitation, ensuring the collective grows through trusted relationships.
Ambassadors
Indigenous chefs and culinary practitioners who are knowledge holders — the heart of the collective, holding both cultural knowledge and contemporary culinary expertise.
Producer members
Indigenous growers, gatherers, farmers, and food producers who supply, share, or champion Indigenous food systems.
Youth members
Indigenous young people pursuing pathways in food, hospitality, agriculture, and cultural heritage — the future of the collective.
Associate members
Non-Indigenous supporters — chefs, educators, researchers, and advocates — invited by the Board to help advance IGCC's purposes.
If you'd like more information about IGCC's governance, membership pathways, or how to get involved, we'd love to hear from you.