We have an awesome kitchen team here at The ‘HEKE.

We interviewed our chefs to help you gain insight into who our chefs are, what they enjoy cooking, and what sort of dining experience to expect at The ‘HEKE. Don’t forget to say hi when you visit!

Tell us about yourself... My name is Paulie, I am a born and bred Aucklander. I grew up in a sporting family; my father played and coached cricket in Auckland and in later years, he travelled to the UK to coach. As a result, I am a cricket and rugby league fanatic - loyal to the NZ Black Caps and NZ Warriors. If there is any major sporting event on, I’m watching and enthusiastically supporting.

My mum is a great cook, and so was my grandmother - this is where I got my love for cooking, growing up in the kitchen with these amazing women who put their heart and soul into everything they served.

What is your chef and cooking background? I’ve been cooking for 25+ years, and I have worked in some of Auckland’s best restaurants; Euro, The Food Store, Soul bar and Bistro and the islands own iconic Oyster Inn. For the last 3 years I was head chef at New Zealand’s largest fish company, Sanford, and I managed the Auckland Seafood School. I thrived on being able to share my love of cooking with others. This year I set up my own company and have been contracting my chef skills to Waiheke Gin distillery over the start of summer 2021. For the rest of the year (before the Covid lockdown) I worked in Auckland, for the very successful Savor Group at Non Solo Pizza in Parnell.

My inspiration to become a chef came from my love of cooking and creating food memories.

What is your food philosophy? Where do you take food inspiration from for your cooking? I believe that the key to an amazing meal is simple plates which are full of flavour, to use great ingredients and a skilled execution.

I loved Anthony Bourdain - I still find myself reading Kitchen Confidential and listening to his podcasts. He is always a great inspiration. So too, is my mum. She loves food and I enjoy chatting to her about new food, as well as spending time cooking with her. She’s pretty good in the kitchen.

What are your favourite ingredients to cook with? Thyme, Salt, Citrus - they are all simple flavours! Thyme is lovely and fragrant, it is great to add to the start of cooking. Salt brings another dimension to food, and citrus is a great way to finish a dish.

What is your go-to-dish to make family and friends? Pork Larb / Homemade burgers / Ceviche.

Why have you chosen to work at The ‘HEKE? Waiheke island holds a special place in my heart, having lived there for 6 years and only moved off last December. I have met some really great people on the island and I am excited to continue my culinary journey at The ‘HEKE.

Finally, what sort of food will be served at The ‘HEKE?! The ‘HEKE menu has great dishes for everyone. You can bring along the family and enjoy a pizza, or have whipped kahawai and fries while sitting on the grass. You could also pop in after a round of golf and grab a smash burger and a pint… Even better, grab a perfectly grilled rare scotch fillet with anchovy + caper butter, from our authentic char grill.

Tell us about yourself... Hello, my name is Dreyfus. I am originally from India and come from a family of 4, who are all back home still. I have been in NZ for 5 years now, and have been enjoying my time on Waiheke island!

What is your chef and cooking background? I am inspired by my mom, as well as many other chefs. Before I came to The ‘HEKE I worked at Saxon and Parole.

What is your food philosophy? Where do you take food inspiration from for your cooking? My food philosophy is that food is a memory for everyone - it is my job to make sure its a good one. I take my inspiration from various cook books and chefs back home, as well as the amazing suppliers here in New Zealand.

What are your favourite ingredients to cook with? I love cooking steaks and cooking with various spices. I was born and brought up in India so spice is a way of life for me.

What is your go-to-dish to make family and friends? Beef mince curry.

Why have you chosen to work at The ‘HEKE? I believe it will be very challenging and a totally new experience for me to cook on Waiheke!

Tell us about yourself... Malo e lelei (Hello). I'm Iki Clark. I am originally from Tonga but New Zealand is my home now. I’m married with 2 cats.
What is your chef and cooking background? Growing up in the island, there were always gatherings, big or small, with good feasts often consisting of a whole pig on the spit, umu (food cooked over hot coals underground) and ‘ota ika (ceviche). I guess it all started from there, at a very young age. It wasn't really until I met my hubby that I fully discovered my love/passion for cooking.
I started my career by working at a local café, Kitchenette (Middle Eastern fusion). I was part of the opening team for Oaken, Amano, Saxon and Parole, Ghost Donkey and alma (previously Oaken). I also worked at Archive Mudbrick over the busy summer just before NZ’s first lockdown, and spent some great time at Island Grocer just before our August lockdown this year. I've worked with amazing bosses at all of these places, made some really great friends, and most definitely learned a lot along the way.
What is your food philosophy? Where do you take food inspiration from for your cooking? Simple yet delicious, vibrant & fresh, minimal-to-no wastage.
I’ve certainly had inspiration from cooking travel shows where the chefs pick up amazing produce from local markets, trips to the village cheese makers, etc. Rick Stein is an all-time favourite! I’ve always loved the market vibe because I'm used to that from growing up in Tonga.
What are your favourite ingredients to cook with? It's a bit tough to choose favourites as I love it all! Meat - a good rib eye on the bone cooked on the BBQ. Looove seafood! In our fridge, there is always fennel, radish, chilli and fresh lemons because, according to me, they go with everything. Spices, I love ‘em all!
What is your go-to-dish to make family and friends? Pan-fried fish with salad or veggies... and crispy pork belly - that is my hubby's favourite dish.
Why have you chosen to work at The HEKE? I think The ‘HEKE will bring a great new vibe to the community and visitors. Having The ‘HEKE brewery, a whiskey distillery & a restaurant - why wouldn't I want to work there? Also the owners/operators are the Awesome Foursome.
Finally, what sort of food will be served at The ‘HEKE?! Nothing but delicious food that'll put smiles on our customers faces – everyone deserves that!

Tell us about yourself... My name is Isabella, and I was born and grew up in sunny Nelson, New Zealand. My family still live there. I'm the oldest of 4 girls.

What is your chef and cooking background? I’ve been working in the kitchen for 4 years at cable bay - I started as a dishwasher and worked my way up to a chef de partie. At the same time I completed a chef apprenticeship.
Cooking with my family and my love for cooking shows as a kid inspired my love for food. The rush of a busy service in the kitchen made me want to be a full time chef and improve my skills.

What is your food philosophy? Where do you take food inspiration from for your cooking? I think its very important to try new things and expand your knowledge of different cuisines.
I take inspiration from the food I like but I try and make it the best way it can be. I love reading about different techniques of cooking and listening to the best chefs.

What are your favourite ingredients to cook with? Its hard to pick just one ingredient but I could never live with out salt! Seasoning is so important!

What is your go-to-dish to make family and friends? I love making a roast chicken dinner for my family but I also make a lot of sushi for my friends.

Why have you chosen to work at The ‘HEKE? It’s a beautiful spot and I love the passion that has gone into creating The ‘HEKE. They also made it clear to me that it is important to build a strong and happy team which is important for me.

Rishab Mahajan

Tell us about yourself... Hey, I’m Rishab. I’m from India, along with a lovely, big family.

What is your chef and cooking background? I love eating more than anything. After leaving home, I really missed my mums cooking, and my cultural food. I really wanted to cook the food I missed, but found it difficult because I didn’t fully understand the flavours. I thought of joining culinary school as it would be a great place to start. After pursuing this dream and starting culinary school, I got really excited and found my passion for cooking.

I have worked at a few different places, but before joining The ‘HEKE I worked at Cable Bay on Waiheke island - a lovely place, with lovely people.

What is your food philosophy? Where do you take food inspiration from for your cooking?

The philosophy behind my food is my home cooking. It requires complex flavours and spices, and being able to understand what is “in” during that season. I enjoy sharing comfort food with everyone around me, especially those who are away from their homes and miss that style of cooking.

I take inspiration from my mum. I would love to be on the same level as my mum as she is able to cook everything and anything. I would love to get her to taste and enjoy my food - this would be mission accomplished for me, but I still have a long way to go. That’s what keeps me going.

What are your favourite ingredients to cook with? My favourite ingredients to cook with are onion and garlic - I ate them often as I grew up. I definitely wouldn’t enjoy eating as much without onion or garlic!

What is your go-to-dish to make family and friends? I haven’t cooked for my family yet, but when I see them in the future I will make them the popular Indian dish, butter chicken.

When cooking for my friends, I like to make and eat food from a range of different cuisines.

Why have you chosen to work at The ‘HEKE? The owners of The ‘HEKE seem really passionate and super excited to make The ‘HEKE a great place to work. I really love the environment and the vibe of The ‘HEKE, especially how busy and fun it will be… super excited!

Tell us about yourself... I’m Vitor, a 32 year old Brazilian. I have been living in NZ for the past 5 years. I love cooking and anything that involves it.

What is your chef and cooking background? My biggest inspiration for cooking was my Grandmother. Before The ‘HEKE I worked at Casita Miro, Tantalus and Homeland.

What is your food philosophy? Where do you take food inspiration from for your cooking? I am a big supporter of farm to table, knowing how the ingredients that we are cooking with are growing and who is behind that is the first big step for making great sustainable Kai!

What are your favourite ingredients to cook with? I am a seafood lover and taking into consideration that we are on an island inside another island, Seafood is always my favourite choice!

What is your go-to-dish to make family and friends? As a food to share lover I do tend to always make a Barbecue. Whole fish, heaps of vegetables and, of course, our beloved Lamb that is an incredible local product.

Why have you chosen to work at The HEKE? I do feel a strong connection with The ‘HEKE, from my cooking preferences to being able to contribute with ideas and inspire others. It just makes so much sense to me.

Finally, what sort of food will be served at The ‘HEKE? At The ‘HEKE we will be serving unpretentious, simple but well made and presented dishes over a very relaxed and unrushed environment.