Christchurch’s culinary community has paid tribute to a much-loved chef who died on Wednesday.

Michael Lee-Richards founded White Tie Catering 40 years ago.

The company paid tribute to Michael in a Facebook post saying “his genius and creativity was unparalleled, his food far ahead of its time.

“His wit, the glean in his eye, his ability to get everybody on board – you could never say no to Michael.”

The company said “some of the most successful hospitality stars in New Zealand and around the world, came through Michael’s kitchens and the White Tie kitchens that followed always maintained the same core beliefs of flavour, creativity and innovation.

And in the immortal words of Michael, if it fails, “tell them it’s rustic.”

“Rest in peace knowing your legacy continues to be in safe, loving hands and your influence (mahogany salmon!) will be ever present.”

Canterbury Hospitality Association Branch President Peter Morrison said Michael’s passing was sad news.

“Michael was a real champion of the Christchurch Restaurant scene in the 80’s, 90’s and early 2000’s.”

Lauraine Jacobs, a past president of the NZ Guild of Food Writers, and food columnist for the New Zealand Listener said “Michael was a true culinary star, away ahead of his time in championing the very best food of New Zealand, with his restaurant on High Street with his cooking school above, his amazing White Tie Catering next door and his enthusiasm for creative entertaining at his elegant home in Governor’s Bay.

But the most impressive initiative was Savour New Zealand, a food event that will stand forever in the memories of serious food lovers throughout the country.”