Kerry Tyack was born in Te Awamutu, and was educated at Sacred Heart College in Auckland and at the University of Waikato, where he completed a BA in Politics and Sociology and an MA in Politics.
Kerry has worked as an independent writer, critic and educator in the New Zealand food and drinks industry for a number of years. He has edited a number of hospitality-trade publications, and has been a judge of the New Zealand Cheese Awards, the Cervena Plates, BrewNZ, the Corbans Wine and Food Challenge, the Monteith’s Beer and Wild Food Challenge, the National Restaurant Association Restaurant of the Year, and the New Zealand Sausage Competition, as well as being for many years an assessor for the Beef and Lamb Marketing Bureau.
For nine years he contributed a drinks column to Metro magazine, and for the past three years he has been head judge of the Cuisine New Zealand Restaurant of the Year competition.
His previous books are Kerry Tyack’sGuide to Breweries and Beer in New Zealand, Weekends for Food Lovers in New Zealand, The Beer Book, New Zealand Beers: A Tasting Guide, and Go Wild: Monteith’s Wild Food Cookbook.