With a vibrant restaurant culture, millions of international visitors annually and a dining public who celebrate cuisine and dining, Auckland, New Zealand is often described as the capital of Polynesia – the urban center of the South Pacific.
Kai Pasifika is a new concept developed by a world class team to support and showcase the beautiful cuisines of the South Pacific through a holistic business approach with financial, social and cultural objectives.
Kai Pasifika Restaurant that will set Auckland apart from other global cities by offering an unique dining experience that showcases Pacific Island cuisine in an authentic setting.
To be the destination of choice to experience Pacific Island cuisine
To grow and nurture incredible Pacific talent in the hospitality industry.
Kai Pasika Restaurants will be the hub for commercial development and delivery of Pacific Island cuisine dining to the Auckland region. We will offer internships for Pacific youth to develop and train in both the kitchen and front of house in a culturally relevant environment. Another goal is to create a meaningful culinary exchange program, the first of its kind in New Zealand and the South Pacific.
To develop and showcase products from the Islands.
Kai Pasifika Restaurants will showcase Pacific Island food and beverages from the islands and provide a springboard to boost trade from Pacific Island producers into the New Zealand market.
Robert is a New Zealand-born chef who has spent much of his highly successful career working in leading overseas restaurants. Raised in Fiji and Samoa, he is deeply committed to sustainable food production and tourism in the South Pacific and wants to elevate the appreciation of the Pacific’s local cuisines and produce. He has worked as a chef in Fiji, New York City, Miami, Sydney, Las Vegas, the US Virgin Islands, Barbados, Trinidad and more. In his books, Robert collaborates with New Zealand academic Dr Tracy Berno and photographer Shiri Ram. Mea’ai Samoa: Recipes and Stories from the Heart of Polynesia follows award-winning Me’a Kai: The Food and Flavours of the South Paci c, which was named the Gourmand Best Cook Book of the World 2010, Gourmand’s top prize. In May 2014, Mea’ai Samoa was named the winner of the Gourmand Award for Best TV Chef Cookbook in The World 2013. Robert is a chef ambassador to Le Cordon Bleu, New Zealand and the Pacific Islands, a features contributor for the Huffington Post (NYC) and New Western Cuisine magazine (Beijing). His television series include Real Pasifik, based on his work and the food culture of the South Pacific, along with Marae Kai Masters and MKR (My Kitchen Rules).
With more than 30 years of international experience in the hospitality industry, Richard specializes in building brands from the ground up with a focus on project management and business development. Richard has been involved in every aspect of the hospitality industry, from the kitchen to front of house and management and development of international brands such
as Guillaume at Bennelong (restaurant at the Sydney Opera House), Three on the Bund in Shanghai and Café Rouge in the UK.
A New Zealand born Samoan, Kenina is a Chartered Accountant with her own consultancy business, Pathfinder Solutions Limited. Kenina’s previous role was Principal in the Business Advisory team at Crowe Horwath in Auckland, the fifth largest accounting firm in Australasia. Prior to that, Kenina was Director of Acorn Solutions Limited, a boutique accounting firm she founded in 2000 and sold to Crowe Horwath in 2011. A strategic thinker with hands-on experience in a variety of industries including retail, import and export, wholesale, property, manufacturing and service, Kenina has a strong base for a pragmatic approach towards solution finding. Kenina serves on the boards of the Pacific Business Trust and Oceania Career Academy Limited as part of her commitment to making a difference for Pacific Peoples, and is also a Director at Banking Ombudsman Scheme Limited.
Originally from Fiji, Bertrand is a passionate chef who is proud to be putting food from his home on the plate at Kai Pasifika. We are so happy to have Bertrand on board with us to deliver amazing food and build an outstanding culture in our kitchen.
Hope joins us on the floor after working in the industry for 7 years. Her smile and caring personality is contagious, adding to the wonderfully warm welcoming you will receive from all of us at Kai Pasifika.