It’s officially the season for cosying up with a good book — this is our guide on what to read this autumn

23 Apr 2024

From alluring anthologies and moving memoirs to page-turning novels that will keep you up past midnight, these are the books worthy of your attention.

What to read

Page-Turners

Fourteen Days
by Various Authors

Set in a Lower East side tenement in the midst of Covid lockdowns, stranded strangers become friends, and neighbours become community in this heartwarming serial novel. Crafted by literary giants like Margaret Atwood and Celeste Ng, Fourteen Days reveals how, beneath the loss, the pandemic ultimately led to a stronger sense of community and connection.

The Truth About the Devlins
by Lisa Scottoline

A tale of family, justice, and the lies that tear us apart, this pulse-pounding new thriller is a sinister look at the lengths we’ll go to for those we love. When TJ, the family disappointment, finds himself with a chance to prove his worth after his ostensibly perfect brother commits a murder, he ends up entangled in a lethal web of deception that forces him to face his demons.

The Cemetery of Untold Stories
by Julia Alvarez

Set to become an instant classic, this inventive new novel by literary icon Julia Alvarez tells the tale of a writer laying to rest her litany of untold tales. Alma Cruz buries the characters whose lives she tried and failed to bring to life; but they have other ideas, and her literary cemetery quickly becomes a mysterious sanctuary for the characters’ true narratives.

Funny Story
by Emily Henry

This joyful novel tells the tale of a pair of opposites with the wrong thing in common: their failed marriages. When Daphne is jilted by her husband after discovering he’s in love with his best friend, she winds up roommates with the only person who could possibly relate: the best friend’s ex. The resulting saga is both hilarious and heartwarming.

All Fours
by Miranda July

In this lively tale of one woman’s quest for a new kind of freedom, an artist struggling with her identity at middle-age embarks on a journey of reinvention. Interrogating the sexual, romantic, and domestic life of a 45-year-old at a crossroads, All Fours is a brave and bold account of life lived as a woman, told in July’s signature bawdy and irreverent prose.

In Ascension
by Martin MacInnes

This inquisitive epic charts the astonishing story of a microbiologist who makes an extraordinary discovery that forces into focus everything she thinks she knows about life on our planet. With compassion and curiosity, In Ascension encourages introspection and illuminates matters of the heart, promising an unforgettable journey.

Butter
by Asako Yuzuki

In this blistering, often unsettling and undeniably sharp novel inspired by the convicted con woman and serial killer, ‘The Konkatsu Killer’, Asako Yuzuki explores obsession, misogyny, romance and the transgressive pleasures of food in Japan. Through an unexpected bond between a journalist and her subject, Yuzuki tells a riveting tale that is both provocative and thought-provoking.

Wandering Stars
by Tommy Orange

Orange presents a captivating follow-up to There There, delving into both the past and future, skilfully exploring the repercussions of historical events like the Sand Creek Massacre and the Carlisle Indian Industrial School across a multi-generational tale. Alternating between moments of devastation and wonder, Wandering Stars is a captivating journey for the ages.

What to read

Real-Life Reads

The House of Hidden Meanings: A Memoir
by RuPaul

Ru Paul’s remarkable life unfolds from his formative years as a queer Black youth in San Diego to his exploration of identity within the vibrant punk and drag communities of Atlanta and New York. Along the way, he discovers enduring love with his husband and embraces sobriety, ultimately leading to his own self-acceptance.

Radiant: The Life and Line of Keith Haring
by Brad Gooch

Acclaimed biographer Brad Gooch charts the life of iconic American Artist, Keith Haring — from his initial chalk line scrawls on the subways of New York in the early 80s to the emblematic artist’s untimely demise, Radiant offers a tender glimpse into the magic of a visionary and timeless icon.

Splinters: Another Kind of Love Story
by Leslie Jamison

In her debut memoir, Jamison explores the intricate realms of motherhood, marriage, and familial bonds with poignant precision. Through vivid storytelling, she navigates the complexities of love, loss, and the healing potency of art in an introspective odyssey — offering a profound reflection on the journey to wholeness.

Cuckooland
by Tom Burgis

Crafted in propulsive prose that reads more like a thriller, Cuckooland tells an astonishing story of secrets and lies that reveals how fragile that truth can be. From the best-selling author of Kleptopia, this impressively well-reported work of non-fiction explores how globalisation and technological revolution have combined to imperil the foundation of free societies.

What to read

Alluring Anthologies

No Judgement
by Lauren Oyler

In her signature sharp, and addictive prose, best-selling novelist and essayist Lauren Oyler unpacks the role of cultural criticism in our ever-changing world, encapsulating a host of issues with tenderness and precision, delivering a masterful work of cultural criticism as only she can.

Table for Two
by Amor Towles

In a collection spanning six short stories and one novella, Amor Towles interrogates topics from the male ego to fate, and the pivotal role compromise plays in modern marriages. The novella, set in the midst of Hollywood’s golden age, tells the story of the indomitable Evelyn Ross who makes a snap decision that alters her life forever.

Maktub
by Paulo Coelho

One of the greatest writers of our time delivers yet another glimmering anthology of stories and parables that unlock the mysteries of the human condition. Addressing the quandaries of the universe — Maktub inspires a journey of faith, self-reflection, and transformation as Coelho taps into universal truths about humanity.

Like Love
by Maggie Nelson

Like Love offers a vibrant collection of essays spanning two decades of insightful work. From profiles to critical essays, Nelson explores themes of love, friendship, and queer issues, alongside tributes to cultural icons, offering a window into her personal evolution while exploring the impact of art and artists on her life.

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Channel your inner denim darling with the blue-jean looks our editors are loving

19 Apr 2024

The denim double-up is proving its high fashion potential this season with a raft of chic, timeless, and versatile pieces to carry you from this season to the next. From playful 90s-inspired bags and accessories to must-have jeans in a myriad of washes and silhouettes, and the oversized jackets and shirts sure to add a contemporary edge to any outfit, here, we round up the pieces our editors are coveting this season, each deserving of a place in your seasonal wardrobe.

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Denim Darling

ALAÏA Denim Crossover Jacket from Faradays

Valentino Garavani slingback pumps from Farfetch

Balenciaga panelled denim jacket from Farfetch

ULLA JOHNSON The Odette Jacket from Muse

Prada high-rise straight-leg jeans from Farfetch

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Into the blue — bring vibrancy & depth to interiors with the tonal trend of the moment

19 Apr 2024

You needn’t think your seating can only be rendered in the usual neutral tones. Add a hint of vibrancy to your space by, instead, selecting a sofa, stool or chair in the deep, serene hues of blue. Befitted to most spaces and sure to add a touch of modern luxury to your home, blue — in all of its myriad shades — is sure to endure.

Shop The Edit

Into the Blue

ClassiCon Bibendum Armchair from Matisse

Soho Home FLOWER FOOTSTOOL from Design Central

Poltrona Frau Squash armchair from Studio Italia

Piero Lissoni panoramic sofa from Studio Italia

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Introducing Mixologist, Entrepreneur & hospo icon Egor Petrov

17 Apr 2024

Where I started: Waiting tables at St. Petersburg Restaurant in Parnell (aged 16).
Where I am now: Founder of Bayside Rum Co. & Bar Manager at Ahi.

It was sitting in an accounting class, reading a cocktail manual behind his course notes that Egor Petrov first realised, definitely, that hospitality had his heart. When I ask him where it all began, he tells me that his earliest memory of appreciating flavours was as a child, exploring his grandparents’ expansive garden. “We’d get out of the car at my grandparent’s house and run straight into the garden, picking raspberries, smelling herbs and exploring all of the fruit and vegetables they grew. I found it fascinating,” he recounts. It’s little wonder, then, that Petrov’s first job was in a restaurant, waiting tables at St. Petersburg Restaurant in Parnell. “My first customers were on a hens do, and they all totally loved me,” laughs Petrov, “I had no idea what I was doing, but I figured it out pretty quickly.”

After school, Petrov liked the idea of working for a luxury hotel, so set his sights on Melbourne where he secured a job as a concierge at The Hilton. The atmosphere of a hotel, he tells me, was great, but the corporate structure didn’t suit him. He returned home and landed a role at Showcase Hospitality, before moving over to The Britomart Hospitality Group, and it’s within these businesses that he found his groove in the industry and built a solid foundation for all that followed. After running a few bars in the city, Petrov was offered an incredible opportunity as the Beverage Director of a social & dining destination in Dubai — which then led to a job with Sean Connolly as part of the pre-opening team at his Dubai Opera eatery, before moving on to become the head of beverage for Dubai’s largest hospitlaity group, which counted Burj Khalifa as one of its many establsihments. Petrov remained there for several years before heading back home during Covid to start his rum company, Bayside Rum Co.

“With Bayside Rum Co. I’m able to use all of the skills I’ve accumulated across my career, and knowledge of the industry [to make something] that I’m proud of.”

The accumulation of a vast career spanning multiple countries, establishments, and roles set the foundation for Petrov’s own spirits company, but, despite his extensive experience, network of contacts, and incredible insight into the inner workings of a hospitality business, it’s still been a steep learning curve. “Starting a business isn’t easy, but the growth has been incredible,” says Petrov. “I’m doing it all on the side while maintaining my role as the bar manager at Ahi, so it’s busy to say the least,” he continues, “But really fulfilling, too.”

Running Bayside Rum Co. and having full control over production has allowed Petrov to really harness his creativity and tap into his passion for incredible produce (something that began all those years ago in his grandparent’s garden), and experiment with fermentation — another interest of his, to create something truly unique. “Drinks have always been how I’ve channelled my creativity. With Bayside Rum Co. I’m able to use all of the skills I’ve accumulated across my career, and knowledge of the industry — paired with my personal interests, to make drinks that I’m proud of,” he tells me.

The advice he’d give to someone starting out is to stay curious and not be afraid to ask questions. “Working in a bar, you meet so many people — take the time to get to know them, as you never know what might come from a conversation,” he says “That, and prioritise your health from the beginning. There’s a real temptation working in a bar or restaurant to burn the candle at both ends, but that will only lead to poor health and resentment,” says Petrov. “If you want to succeed, and last the distance, taking care of yourself is key.”

Despite only being 34, Petrov has so much behind him, but when you ask — he’ll tell you this is just the beginning. With big plans to expand on Bayside Rum Co.’s offering this year, with two new rums in the works that he hopes will set the brand apart on the world stage, and the introduction of his incredible house-fermented sodas and cocktails at Ahi, Petrov is a prime example of how much hospitality has to offer those willing to earn their stripes.

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Introducing Café Manager & hospo icon Xabi Gutierrez

17 Apr 2024

Where I started: Polishing glasses at a bar in San Sebastian (aged 17).
Where I am now: Customer Experience Manager at Allpress.

Walk into Auckland’s Drake Street Allpress on any given day and you’ll be met with Xabi Gutierrez’s megawatt smile and quintessentially Spanish, spirited persona. By your second visit to the bustling café, he’ll not only know your name, but what mood you’re in — and exactly what it is that you need.

This innate penchant for connection was a gift passed down from Gutierrez’s mother, who placed a huge emphasis on cooking and hosting throughout his childhood. It’s this that inspired the San Sebastian native’s reverence for the preparation and serving of food — although the eating part didn’t come quite so naturally. “I wasn’t a good eater growing up,” he laughs, before confessing “My mum eventually got so fed up with me not eating the wonderful food she prepared, that one night, she plonked a whole steak on my head.” It was then that Gutierrez first developed an appreciation for what was put on his plate, and the process of getting it there, and it was this — paired with a childhood spent watching his mother serve food with an easy warmth and generosity, that ultimately led him to pursue a career in hospitality.

After getting a taste for the vibrant food and drink scene in his hometown of San Sebastian, where there are more Michelin starred restaurants per capita than anywhere in the world, Gutierrez caught the bug, and the rest, as they say, is history. His first gig polishing glasses in a local bar quickly turned into more, and before long (after attending culinary school with the goal of becoming a chef), he found himself behind the pass of a busy restaurant in central London. While he loved the creativity of cooking and the frenetic atmosphere of a kitchen, it was the opportunity to meet people and build relationships that excited him most. “Working in the kitchen was great, but to me the food was a tool for service — what it was really about was what I could give to someone; how I could look after them,” he says, before continuing, “I quickly realised that out on the floor I could connect with people directly.” And so began his career as a waiter. He’s never looked back.

“For me, it’s the desire to give, and the ability to really connect with someone… pick up on whether they’re sad or happy… or need cheering up — that’s what [my job] is really about, and the reason I love it.”

Gutierrez worked in lively restaurants and gastro pubs in London for years, including stints at both Gordon Ramsay’s and Jamie Oliver’s famous eateries, before making his way to New Zealand where he worked for Mark Wallbank at Rocco and Natalia Schamroth and Carl Koppenhagen at The Engine Room, before landing at Allpress, where he’s spent the last decade happily solidifying himself as one of the most recognisable (and likeable) figures in Auckland’s daytime hospitality scene.

And it’s still the promise of connection — really getting to know someone on a deeper-than-surface level, that keeps him motivated. “Anyone can carry coffee to a table,” he says without a hint of arrogance, “But what does it mean?” “For me, it’s the desire to give, and the ability to really connect with someone and know what’s going on in their lives; pick up on whether they’re sad or happy; when they want to chat or need cheering up — that’s what [my job] is really about, and the reason I love it,” Gutierrez tells me.

When I ask what advice he’d offer someone looking to get started in hospitality, he says that you can’t be afraid of working hard, before adding “You get out of it what you put in. If you’re willing to give to people and make their days a little better with a positive experience, what you get back in return will surprise you.” And, that’s the thing about the industry — if you have the desire to give it everything, the opportunities it will offer in return are endless. And Xabi, the man with the infectious energy and magnetic personality, who found his calling in making his customers’ morning coffee
run the highlight of their day, is proof of just that.

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Introducing Mixologist, Entrepreneur & hospo icon Egor Petrov

Introducing independent Restaurant Owner & hospo icon Carlo Buenaventura

17 Apr 2024

Where I started: Making burgers at McDonalds as part of their ‘Kiddie Crew’ (aged 9).
Where I am now: Co-Owner of Bar Magda.

“My dream has always been to have my own restaurant,” Carlo Buenaventura tells me, speaking from the dining room of Bar Magda, the Cross Street venue he co-owns, known for its unique style of contemporary Filipino fare. Growing up in the Philippines, Buenaventura was drawn to food and service from observing the careful ways in which his mother and grandmother would prepare meals for the family. “Food is a big part of our culture in the Philippines,” he tells me. “It’s a means for us to gather and celebrate, whether it’s harvest season or Christmas, there’s always an excuse to have a fiesta of some sort, so that is where my love for hosting people and cooking for others started.”

That said, the road to opening Bar Magda was a labour of love, driven by Buenaventura’s determined vision and successful stints at a number of venues around New Zealand. And while the clever operator had initially put nursing in his sights (“I thought I could save some money first then go into hospitality,” he says), it was swapping medical school for a culinary course that set him on the road to restaurant ownership, a path he pursued passionately.

“The small victories… [were] so valuable and important, and really, they made me understand and love the industry even more.”

After moving to New Zealand, Buenaventura worked in the kitchens of Queenstown’s Crowne Plaza, learning European-style fare from the French chefs there, before moving to Wellington and immersing himself in a more seasonally-driven practice at Matterhorn. He then moved to Auckland to take up a formative post at Orphans Kitchen, where owner Tom Hishon was a huge supporter and introduced him to a number of key people in the industry. It was a role that gave Buenaventura the confidence to embark on his own pop-up ventures, before moving into front-of-house and restaurant management at both Culprit at Gemmayze Street, where he honed the crucial operation skills he would eventually need to make Bar Magda the success it is today.

For Buenaventura, this varied experience was crucial. “In this industry, every stage, every role will prepare you for your next step,” he says. “I think success in hospitality comes down to finding what you love, setting goals and doing research.” Buenaventura boasts a uniquely dogged way of working, from his attention to detail to his ever-evolving creativity, everything he does is meticulously planned. Hospitality, he tells me, is about the little things.

“It starts with little things and the small victories, because you’re not going to be able to appreciate the big accomplishments if you can’t be grateful for the everyday wins,” he says. “It took me a while to get there, and for a long time I didn’t feel satisfied unless I was getting closer to owning my restaurant, but actually, all the little things along the way were so valuable and important, and really, they made me understand and love the industry even more.”

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Introducing General Manager & hospo icon Liv Carter

17 Apr 2024

Where I started: Waitress at a yacht club (aged 18).
Where I am now: General Manager of Soul Bar & Bistro.

It’s the energy of her workplace that gets Liv Carter out of bed in the morning. Well, that and the promise of another day filled with connection — something that the enigmatic General Manager of Soul Bar & Bistro considers fundamental to her success in the hospitality industry. “The feeling that I get when someone walks away from an incredible dining experience is just amazing,” beams Carter. “It’s such a privilege to be a part of so much positivity and joy,” she continues.

Cutting her teeth as a waitress at a friend’s parent’s restaurant, Carter instantly fell for the vibrant and diverse nature of hospo work, and went on to study hospitality and tourism before setting her sights on Europe. It was there, travelling and working in bustling pubs and bistros, that she discovered her passion for hospitality events — drawn to their closed-loop nature and the host of incredible relationships built along the way. And she hasn’t looked back since.

Carter worked a few jobs in Sydney learning the ropes in the events space before moving to New Zealand to ‘settle down’. By happenstance, she wound up securing a role in the office at Soul, and 15 years later, she’s never left. Climbing up the ranks from answering phones and assisting with corporate events to her current position as the company’s GM, Carter is now responsible for not only the events that she is still so passionate about, but the marketing, team management, and everything in between, often travelling abroad to seek fresh inspiration for food, drinks and entertainment — a facet of her job that feels full circle.

“The feeling that I get when someone walks away from an incredible dining experience is just amazing,” It’s such a privilege to be a part of so much positivity and joy.”

And while, when you ask Carter what her dream role is, she says she’s in it, she is far from ready to rest on her laurels. The opposite, in fact “We have nearly 120 employees at Soul, and we’re always looking for ways to innovate. From our cocktails to our wine list to what’s coming out of the kitchen; with our events and marketing and everything in between, we’re always striving to be delivering what you would expect to find overseas in some of the world’s best bars and eateries — and that’s constant,” she tells me. “My role is ever-evolving, and no two days are the same. And I wouldn’t have it any other way.”

When asked what advice she would offer someone looking to pursue hospitality as a career, Carter laughs, “You can’t be afraid of hard work!” She says. “I do believe that hard work earns you opportunities. If you’re committed, you’ll find doors opening up to you, where a world of opportunity awaits.” As well as that, Carter pins much of her later success on her bosses and colleagues at Soul, and the incredible relationships she’s fostered. “You have to find your people,” she says, “Find your place, and find your people, because when you do and you’re all on the same page, wanting the same things for the business, there’s where real success happens.”

Carter is a shining example of just how far a weekend gig waiting tables can get you with the right amount of ambition, drive, and a solid work ethic. She spends her days in the liveliest of locations, finding purpose in work that offers her so much in return. And as for the future, while there are plans to continue expanding on the events offering at Soul and many other exciting irons in the fire, when it comes to the ‘settling down’ part, we’ll see.

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Introducing Mixologist, Entrepreneur & hospo icon Egor Petrov

Introducing Maître D & hospo icon Ben Mardle

17 Apr 2024

Where I started: Waiter & cook (aged 15).
Where I am now: Restaurant Manager at Andiamo.

Anyone who has frequented Andiamo will be familiar with the friendly face of Ben Mardle. As the restaurant manager of Herne Bay’s favourite haunt, Mardle is the man who greets you, seats you and sees to it that you have everything you could possibly need for an enjoyable (and seamless) lunch or dinner out. He’s also the person responsible for keeping the wheels turning behind the scenes too, from restaurant maintenance to staff tastings, menu updates, food deliveries and everything in between, Mardle handles the various day-to-day demands of running a restaurant with an effortless, elegant manner that really does belie the incredible amount of work his role requires. That said, working in this space is something that Mardle seems born to do. He truly loves it, and has since he was 15 years old.

“My very first hospo job was when I was 15, and I worked in a little place on Waiheke where it was just me and the chef, sometimes serving up to 90 people,” Mardle tells me. “So I was scrubbing dishes, doing entrees, doing desserts until three o’clock in the morning, and then cycling back home.” For Mardle this early experience piqued his interest, and he continued to work in kitchens and with food until his early twenties, when he decided that perhaps a more front-facing role would be more his speed.

“When I was about 21 years old, I left the kitchen and ventured into the front-of-house,” he explains. “But it wasn’t until I begged for a job at Otto’s in the Metropolis building that I really got going because I was in the very best place I could be, working with the likes of Mark Wallbank, Phillip Sturm, Blair Russell and Michael Meredith, and that’s where I learnt so much.”

“When I was 21 years old… I begged for a job at Otto’s… I was in the very best place I could be, working with the likes of Mark Wallbank, and Michael Meredith, that’s where I learnt so much.”

At Otto’s, Mardle had his eyes opened to the importance of the customer experience, and discovered a new passion in the art of face-to-face service. It was the perfect training ground, he tells me, for what would develop into his life-long career, learning hospitality skills at a high level from the very best in the game.

After stints in Auckland and Christchurch, Mardle moved to Spain to spend a number of years managing a grand, private household (giving him priceless insight into another side of hospitality management), before returning to New Zealand to take up a post at Euro “Those waiters at Euro were career waiters,” he tells me. “They knew how to run their sections and how to get the best out of their customers and I think that experience really showed me how hospitality could be this amazing career, and something that I could be really ambitious about.”

For Mardle, hospitality has been his world since teenagehood, and it seems that his passion for it has never dwindled. “You can have a very good life in hospo,” he tells me. “ And I’ve loved different things about it over the years.” He pauses, “But I think at this point in my career, it’s all about the people and the connections that I have, and that’s why I love Andiamo because there are so many return customers so we can develop relationships and foster community… I’m really, really happy here.”

If Mardle’s trajectory in hospitality is any indication, it’s clear that this is an industry with unlimited potential for those who are passionate about service, food, wine and people. When I ask Mardle what advice he would give young people with big ambitions in hospo, his response is simple. “Get started and embrace being at the start, because as you go through in your career, that basic knowledge, how to polish cutlery, how to wash a dish, how to run a pass, will enhance what you do later on. Just get in the door and start learning and figuring out what your passion is, there are so many opportunities if you have the right foundations.”

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Introducing Mixologist, Entrepreneur & hospo icon Egor Petrov

Introducing Executive Chef, Restaurant Owner & hospo icon Michael Meredith

17 Apr 2024

Where I started: Chef at Vinnies in Herne Bay (aged 19).
Where I am now: Executive Head Chef and Owner of Metita at SkyCity and Mr Morris.

If you know anything about Auckland’s dining scene, you’ll be familiar with the name Michael Meredith. This renowned chef has been operating at a high level in the best kitchens of this city for decades and he has owned (or still owns) some of the most popular restaurants around town. Over the course of his career, the impact his work has had on our wider dining landscape is undeniable, but as he articulates, his success can only be credited to years of hard work and an almost unmatched dedication to his craft.

Speaking in the private dining room of the restaurant he opened last year in SkyCity, Metita (a homage not only to the Pacific cuisine he grew up with in Samoa but to his mum’s cooking), Meredith shares how food and the concept of hospitality has always been a part of his life. “My mother was in the food business so as a child, my earliest memories of food were helping her in the kitchen or at local markets,” he says. “It was always there in the background, I grew up with it and really, it’s only been recently that I’ve looked back on that time and realised how influential it was on everything I ended up doing.”

Indeed, Meredith’s latest restaurant feels like a full-circle moment for the chef, who opened Metita with a vision for bringing contemporary Pacific cuisine — inspired by his childhood — to discerning Auckland diners, and was a venture that came off the back of his success at Mr Morris, the acclaimed Britomart spot he opened a few years ago. “My passion for this industry and my dream of opening my own restaurant and owning my own business was really ignited in my first job, working as a chef at a place called Vinnies in Herne Bay,” he tells me. “Once I had that passion, I was converted, I had this drive and I just knew that this was what I wanted to do with my life.”

This deep love for his craft and for the moments of creativity he could find within cooking was what kept Meredith going, even through the hustle and bustle of hospitality service, the long hours, the changeable pay and the challenges that inevitably came with kitchen work. “If you want to succeed as a chef at a high level, you have to be very passionate, and you have to have a dream,” he says. “And while things are different now than from when I was coming up, that underlying idea of hard work and of putting in the hours and paying your dues is, in my opinion, the only way to grow.” He pauses, “I wouldn’t be where I am if I was doing 40 hours or less a week. It’s just impossible. Success in this world has to be earned, because that’s how you actually learn from it.”

“If you want to succeed as a chef at a high level, you have to be very passionate, and have a dream… and that underlying idea of hard work and of putting in the hours and paying your dues is, in my opinion,
the only way to grow.”

Throughout Meredith’s impressive career, from working at such cornerstone restaurants as Antoine’s and Vinnies, to being the founding chef of The Grove (for which he won The Lewisham Award), to his first foray into restaurant ownership at the multi-award-winning Meredith’s in Mount Eden, to now, owning two lauded Auckland institutions, the chef has remained true to the tenants that ignited his passion for cooking in the first place. “Creativity has always been the best thing about what I do, because when you’re in the moment, things will just flow and bringing an idea together to get an amazing product is so fulfilling.”

For Meredith, the appeal and scope of cheffing goes beyond the kitchen, too. “Being in this industry gives you so many amazing opportunities to travel,” he tells me, “and the learning never stops, no matter how far you get, you never stop growing, which is something I also love about it.” This idea plays into a project outside his usual scope of operation that he tells me has been on his mind for a while. “I would love to give something back and do more community work in a not-for-profit capacity,” he tells me. “I want to not only help people have access to good food but to teach them how to feed themselves well… it’s something that’s really close to my heart but it will take a little while to get it up and running.”

At the end of our conversation, I wonder what kind of advice someone with Meredith’s experience would give a young person at the start of their career in the kitchen. “Commit to your passion,” he says. “Commit to your career, commit to your dream and put in the hours… you never know where it might lead you in the future.”

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Introducing Mixologist, Entrepreneur & hospo icon Egor Petrov

Introducing Restaurateur & hospo icon Mark Wallbank

17 Apr 2024

Where I started: Work experience at Parliament’s in-house restaurant, Bellamy’s (aged 16).
Where I am now: Owner & Operator of The Blue Breeze Inn and Chop Chop.

Mark Wallbank’s career has been impressive to say the least. From cutting his teeth at Bellamy’s to cheffing at London’s The Ivy, to opening many of Auckland’s most known and successful restaurants — from Rocco to Magnum and Moochowchow — and finally, spotting an opportunity in 2013 to take over an incredible corner site in Ponsonby, opening the now institution that is The Blue Breeze Inn — his history in hospitality is vast and varied.

“Growing up, I wanted to be a chef,” says Wallbank, “My mum was an amazing cook, and she also hosted these fabulous dinner parties. I’d sit on the steps at home, peering around the corner watching her cooking, eating, drinking cocktails, and having an incredible time entertaining, and think — that’s what I want from my life.” Inevitable, then, that Wallbank would pursue a career in hospitality and take any opportunity that came his way. At 16, his uncle, who was an MP at the time, secured him a job at parliament as a waiter at Bellamy’s. “It was an incredible place in the 80s — full silver service, which is unheard of now, but it was the perfect place to learn the fundamentals of what truly exceptional service looks like. I moved into the kitchen after a while and did my full apprenticeship, which was about as extensive and diverse as it gets. We were even taught how to carve ice sculptures!” he recalls.

“[Bellamy’s] was an incredible place in the 80s — full silver service, which is unheard of now, but it was the perfect place to learn the fundamentals of what truly exceptional service looks like…”

From there, the sky really was the limit. Wallbank made for London, where he worked at bistros and boutique hotels, before landing a job as a chef at The Ivy, honing his skills and learning the tricks of the trade before heading home to New Zealand. Back in Auckland, Wallbank became somewhat of an iconic fixture in the early noughts dining scene, with front-of-house positions in some of the city’s most revered spots such as Cibo, Otto’s, and VBG. Wallbank and his enigmatic personality propelled him to the top of the game quickly. The natural progression then, was to open a place of his own.

Now, Wallbank has been running his fourth restaurant, The Blue Breeze Inn, for 11 years, and it’s the satisfaction of maintaining an institution that keeps him inspired. “Restaurants are a trend. A lot of them come and go,” he tells me. “I get fulfilment from running a restaurant that’s been around a while, and the layers of history that you can build with your guests is incredible,” he continues. “If you can keep making the same dish they love 20 years later, that’s the essence, that’s what keeps them coming back.”

When thinking about the misconceptions people have when it comes to the hospitality industry, he tells me that when he was starting out, people would ask what he was studying at university, assuming he was working hospo as a side gig. And this attitude somewhat remains today. But for Wallbank, what the industry has offered him far outweighs any negativity. “That feeling of standing in an amazing restaurant where everything is working at full steam and running beautifully, with a buzzing energy in the room — that’s addictive to me. I was hook, line and sinker from the beginning,” he beams. And it’s glaringly obvious that Wallbank is exactly where he’s meant to be.

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