Pitmaster star set for sizzling debut at Wellington On a Plate
Wednesday, 10 June 2026
American pitmaster Rodney Scott says he is “so, so excited” to bring his celebrated whole‑hog barbecue to Wellington this August, as Visa Wellington On a Plate unveils one of its biggest international guest line‑ups yet.
Scott, a Chef’s Table star and one of the most influential figures in American live‑fire cooking, will make his New Zealand debut with a one‑night‑only feast at Boneface in Upper Hutt. The event is expected to be one of the hottest tickets of the 2026 festival, which runs throughout August.
His visit is part of a strengthened international programme that also includes filmmaker, author and “Burger Scholar” George Motz, who will serve as head judge for Burger Wellington and host a burger masterclass at the Opera House.
Festival director Beth Brash says securing both chefs reflects the festival’s growing global profile.
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“These are chefs and food storytellers who have built global reputations by preserving, evolving and sharing food culture,” she says. “To have them in Wellington for these incredibly special events is something really rare.”
For Scott, the invitation marks a milestone in a career that began in a small South Carolina town where he learned whole‑hog barbecue from his father. His signature style — slow‑cooked pork over wood coals, finished with a vinegar‑pepper sauce — has earned him a James Beard Award and international acclaim.
He says the chance to bring that tradition to New Zealand is deeply meaningful.
“For me it means everything to be able to bring whole hog barbecue to New Zealand to tell my story on how I was raised cooking whole hogs,” he says. “It’s one of the most exciting things to be able to share this with literally the other side of the world.”
Scott says he has long been curious about New Zealand’s food culture.
“One of the things that drew me to Wellington On a Plate was the fact that New Zealand not only has beautiful landscaping, but is said to have some of the best food ever to consume,” he says. “I’ve always been curious to see what it’s like to experience food in New Zealand.”
Live‑fire cooking, he says, is a craft shaped by instinct, science and the elements.
“My approach to barbecue evolved by seeing how much each time that you approach it, it’s different — how many different ways the weather can affect things, the type of equipment you’re using, the type of wood in the coals,” he says.
He hopes Wellington diners will come away with an appreciation for the complexity behind the simplicity.
“I really want diners to understand the science of whole hog cooking — how long it takes, how large the hog is, how small it is,” he says. “It can be some of the best fun you ever had, as well as some of the hard work that it takes to prepare for it.”
Scott’s profile has grown significantly since his appearance on Netflix’s Chef’s Table: BBQ, but he says the visibility has only strengthened his connection to the communities he cooks for.
“Being recognised… the relationship changes now that I’m even more excited to share stories and experiences with people,” he says. “You get a chance to not only tell a story, but you get to hear one as well.”
He is equally passionate about encouraging young cooks and pitmasters.
“To all of the young pit masters … enjoy what you do, have fun doing it,” he says. “Don’t be afraid to sometimes go out on the edge and do something a little different… and know your business. Always have fun, tell stories to your food.”
The New Zealand Government’s Events Boost Fund is helping bring Scott and Motz to the country. Tourism and Hospitality Minister Louise Upston says Visa Wellington On a Plate “delivers vibrancy to the capital while supporting local businesses and helping showcase New Zealand as a world‑class food and culture destination”.
Visa Country Manager David Peacock says the festival continues to play a key role in attracting visitors and spotlighting Wellington’s hospitality culture.
This year’s festival will feature more than 95 events and more than 200 burgers across the region. The theme, Word of Mouth, explores how food traditions and stories travel across generations and cultures.
The full programme is available at visawoap.com, with Visa pre‑sales opening June 22 and general tickets on sale from June 29.