Uelese Mua, known to most simply as Wallace, leads the kitchen at JW Marriott Auckland as Executive Chef, overseeing a large-scale operation where precision, consistency and leadership are non-negotiable. It is a role that sits at the intersection of luxury hospitality and high-performance kitchens, requiring not only technical skill but the ability to orchestrate teams, suppliers and service at a level where little can be left to chance. From hotel dining to events and in-room service, the scope is expansive, demanding a chef who understands both the detail on the plate and the broader mechanics behind it.
Wallace’s path into hospitality was far from preordained. As a teenager, he was introduced to a hotel job organised by his sister, initially working in housekeeping before moving into the kitchen as a dishwasher. At the time, it was simply a way to fund rugby tours. But the kitchen had its own gravitational pull. Under the guidance of working chefs, he began learning knife skills and basic preparation, quickly realising that the environment suited him. What began as a practical job soon revealed itself as something more compelling.
His early career saw him progress through kitchens, including Occidental Belgian Beer Café, where he first found his footing in a professional restaurant environment. A formative period working alongside chef Gavin Doyle at SOUL Bar & Bistro helped refine both his technical ability and work ethic, instilling the discipline required to operate at a high level. Time spent living and working in Marseille further expanded his perspective, immersing him in French culinary culture and sharpening his understanding of flavour, balance and restraint.
Back in New Zealand, roles at FISH Restaurant, Euro and Kingi shaped Wallace’s leadership style, particularly his focus on building strong, supportive kitchen teams. For him, hospitality is as much about people as it is about food. Creating an environment where chefs can learn, grow and perform under pressure remains central to his approach.
What drives Wallace is not only the craft of cooking, but the connection it creates. A well-executed dish is only part of the equation. Behind every service sits a complex network of chefs, suppliers and producers, each playing a role in delivering the final experience. It is a system that demands coordination, resilience and respect for every moving part. Under Wallace’s leadership, that system runs with quiet precision.
After Hours — Uelese (Wallace) Mua
Executive Chef, JW Marriott Auckland
When I do get the chance to step away from the kitchen, I tend to keep things simple. I’m drawn to places where the food is honest, and the atmosphere is relaxed, somewhere you can sit for a few hours, enjoy a good meal and not feel rushed. Spicy House has always been a favourite, and more recently, I’ve been spending time at Gogo Music Café, partly because my son loves watching the chefs cook on the hibachi grills.
After a long day in the kitchen, nothing really beats an ice-cold lager. It’s simple, but it hits the mark every time. And I’ll often make a trip to Murray’s Pies for what I consider some of the best pies in the city.
For atmosphere, I still find myself returning to Occidental Belgian Beer Café. Sitting out on Vulcan Lane has a way of transporting you; it feels a world away from the city. And for something more familiar, Char Grill is often where you’ll find my team and I after a long shift, whether we’re celebrating, commiserating or simply unwinding.
I also love the spirit of Ragtag; it’s the kind of place I could see myself opening. Big enough to have a bit of energy, but intimate enough to stay connected to the food and the people every day.
Uelese’s Recommendations
