Rate My Professor Dylan Henry

Henry's career at the University of Otago includes serving as Head Chef at Aquinas College, where he achieved notable success in culinary competitions. In 2019, he and Rani Cohen won the University of Otago Residential College Chef of the Year competition with an innovative menu featuring Dilmah black tea: seared venison tenderloin on beetroot puree bleached in spiced tea stock, served with red wine and tea-infused jus garnished with kumara shavings for the first course, and strawberry and chocolate fondant with strawberry and tea-infused coulis, cashew praline, and cream for dessert. A frequent winner and placegetter in Otago's College Chef of the Year events, Henry has demonstrated consistent excellence in competitive cooking. He has also led efforts to introduce meat-free meal options to promote sustainable and healthy eating among residents. Committed to sustainability, Henry states that thinking and working more sustainably is a priority in all of Otago’s kitchens, contributing to the university's global food sustainability certification, which provides measurable progress and clear improvement goals. His operational leadership includes staff recruitment for college kitchens and participation in university initiatives like greenhouse gas emission reporting.