After Hours with Canada Loucks, of Andiamo

Canada Loucks leads the kitchen at Andiamo, the enduring Herne Bay favourite that has long set the tone for relaxed, neighbourhood dining in Auckland. As Head Chef, Loucks oversees a busy kitchen where consistency, creativity and pace must align service after service. The role calls for calm leadership and a deep understanding of her craft, guiding a team while ensuring the restaurant continues to serve the delicious dishes that locals return for time and again.

Loucks’ path into the kitchen began with curiosity rather than a fixed plan. Growing up surrounded by family members who loved to cook, food was a constant presence, with gatherings often turning into lively recipe exchanges. As a teenager, that curiosity quickly became an obsession, devouring cookbooks borrowed from the school library and experimenting constantly at home. Growing up largely plant-based also shaped her early approach to cooking, with experimentation she crafted her technique by building depth and flavour through herbs, spices.

In 2016, Loucks enrolled at the New Zealand School of Food and Wine, studying professional cookery alongside hospitality, wine and spirits. From there, six formative years at the iconic Euro under chef Gareth Stewart helped shape a collaborative approach to the kitchen. Today at Andiamo, Loucks combines those influences with flavours drawn from travels through Asia, while remaining passionate about mentoring younger chefs and creating a positive, supportive kitchen environment.

After Hours — Canada Loucks

Head Chef, Andiamo

“When I do get the chance to eat out, I tend to gravitate towards places that deliver great flavour without too much fuss. Belly Worship is somewhere I’ve returned to countless times. It’s quick, incredibly tasty and always satisfying.

Sushi is something I crave regularly, and Auckland has some excellent spots. Gurume Sushi, & Sushi, Janken and Sora Sushi are all go-tos, particularly Sora with its great sake selection.

For drinks, Caretaker is always impressive. I love the creativity behind the cocktails and the attention to detail in every drink.

One restaurant that consistently impresses me is Cocoro. After more than two decades, it’s still operating at an incredibly high level, with precision and consistency that never disappoints. There are so many places that I love, Goat, Rhu, Ragtag, Advieh and Spiga are all places I enjoy and return to for their atmosphere and excellent food.”