"I used to have gout attacks regularly, but since eating at the Organic Kitchen I haven't had any gout. It has been life changing for me. I have lost 10kg already and I'm taking what I have learned home to my family. I have three children and we now moderate our sugar and fat intake. Our family didn't eat greens in the past, but now we are eating vegetables regularly and I avoid fast food now."
Company owner John Bostock said it was always his vision to show employees that tasty, wholesome food was better and just as affordable as fast food.
"We are strongly committed to the well-being of all our staff," he said.
"We are a country that has major issues with poor diet, obesity and sugar, but we can change this giving people opportunities to learn new, exciting and interesting ways to eat healthily.
"By taking away the cost barrier, we hope we will start changing eating habits.
The company's own produce was used and he hoped the meals would create a healthy ethos in employee families.
Bostock New Zealand employs up to 600 people at the height of its apple, squash, onions and grain harvests.
Mr Vallee said it was important to cook meals that kept workers' energy levels up at work.
"I keep the lid on the sugar and try to use natural ingredients," he said.
The company is the country's largest producer of organic apples and plans to plant 50,000 more trees each year for the next five years and introduce more varieties.
Before the opening Sir Jerry awarded service and academic awards to employees who later dined with him, swapping hi-vis for formal attire. He congratulated the employees and the company, saying businesses were "fundamental to our economic well-being.
"So let's cut a ribbon, open the building and get a free feed."
