To celebrate the launch of The Effect, we sit down with co-stars to discuss chemistry, comfort zones, complex subject matter and more

From the writer of Emmy-winning cultural satire Succession comes The Effect — an exquisite play presented by Auckland Theatre Company set to captivate New Zealand audiences this April and May. With a stellar cast and Lucy Prebble’s name on the credits, this theatrical masterpiece which calls into question the role of pharmaceuticals in matters of the heart is one of the most highly-anticipated cultural events of the year, and for good reason.

Co-stars Zoë Robins as Connie Hall & Jayden Daniels as Tristan Frey

Exploring complex and captivating themes — from mental health to human attraction, medical ethics and more, The Effect (fresh from a critically acclaimed 2023 season at London’s National Theatre) promises to transport guests into the hearts and minds of the starring cast, with British playwright Lucy Prebble (Executive Producer of Succession and Co-Writer of I Hate Suzie) imbuing the narrative with her razor-sharp flair and incredible knack for exploring the intricacies of the human condition.

Left: Sara Wiseman as Dr Lorna James. Right: Jarod Rawiri as Dr Toby Sealey

Here, we sit down with co-stars Zoë Robins & Jayden Daniels as they begin their four-week run, to discuss on-stage chemistry, the joys of live performance, and the magic of stepping outside of your comfort zone.

The Effect is on now until the 11th of May at ASB Waterfront Theatre. Book tickets here.

Exclusive Q&A
Zoë Robins & Jayden Daniels

Firstly, tell me about The Effect — in your words, what’s the play about?

J: The Effect is about two people who fall in love, paralleled by two others who seem to have fallen out of love. It deals with the feelings and emotions of the head and the heart, and questions whether we have a firm grasp on what causes these emotions, and what affects them. It tackles and tries to unpack big questions around love, depression and pharmaceuticals, without necessarily trying to answer them.

What drew you to the play initially? How did your casting come about?

Z: Our amazing Director, Ben Kilby-Henson, approached my agent last year. I had been wanting to do a play for a while, as I’d been feeling the need to challenge and stretch myself as an actor. I think The Effect has definitely has done that for me. And I love Ben and Lucy Prebble’s incredible writing.

J: My agent reached out and told me that Director, Ben Kilby-Henson, was interested in seeing me for the role of Tristan. As soon as I read the script I knew I wanted to do it. I spent a long time trying to unpack what I had just read, and when I tried to imagine anyone else playing the role of Tristan I would get envious. I knew I couldn’t pass up the opportunity to work with this amazing team.

The play tackles big themes, from mental health to the nature of human attraction, love, and even medical ethics — how do you prepare for broaching this kind of subject matter? Did you draw on personal experience, or seek inspiration elsewhere?

Z: I try to seek inspiration from everywhere — all of it is useful. Our first week of rehearsals involved a lot of research and discussions, exploring those bigger, more complex topics. I had very little knowledge about drug trials in general, so learning about them was pretty eye-opening.

J: With any role I try to build the base of the character from my lived and experienced emotions. I then have this to heighten or pull back on. In this case, I also watched, read and listened to real people’s experiences to add depth to my portrayal of Tristan.

Your characters have incredible on-stage chemistry, what influences this, and how hard is it to achieve?

Z: I think we all knew what we were signing up for having read the play, so that helps — there was never any confusion around how intimate we would need to be on stage. There is a level of trust that’s required, and we’ve found that with each other.

J: Chemistry with another actor is always something I’m nervous about, especially in this instance given the play’s subject matter, but luckily with Zoë there was a willingness and trust there that made it feel easy.

How important is it to gel with your co-star? How does this impact your personal performance? 

Z: It’s important but it’s not a given. We rarely get a say when it comes to who we work alongside, so as an actor you need to stay as open as possible. With that said, it does make the job a whole lot easier and much more enjoyable when you like each other! It’s wonderful that our cast for The Effect have such strong love and respect for each other, we’re super lucky.

As an actor, what’s the most challenging part of a production like this? And what do you enjoy the most?

Z: Working with some truly inspiring creatives has been the highlight. This group of people are so motivated to make something beautiful and moving. The most challenging aspect for me has been feeling out of my comfort zone many times, but it’s been necessary.

J: The fact that we will be doing the show something like 25 times is new to me — I’ve never run a piece that long. Usually with screen, I’m doing a scene on a day and then never touch it again, so it’ll be a great challenge to constantly inject newness in the work and keep it alive for the audience.

Having both worked across TV, film, and the theatre, what’s unique about plays? What do you love most about performing for a live audience?

Z: The live aspect of plays means that there is no such thing as a solidified performance — each performance is different from the last. I think as an actor there is so much more freedom in that, and I think it’s more tailored towards the actor’s process.

J: A live audience is a beautiful thing. You are constantly getting instant feedback and an audience adds so much to the play — helping you to discover things that you otherwise couldn’t.

What exciting things are on the horizon for you both? What are you most looking forward to right now?

Z: Right now I’m looking forward to The Effect! And for people to experience how incredible it is.

J: Currently, I’m looking forward to getting this show in front of audiences. I’ve also been given funding to write a film, which is exciting and another huge challenge.

The Effect’s Cast

Finally, tell us why we need to see The Effect

Z: You may laugh. You may cry. Hopefully you will be moved. Our production design team has made something spectacular, so prepare to be wowed. 

J: This is truly a play that will take you on an emotional journey and have you moved by the end of it. It will leave you with questions and thoughts to take away and discuss and mull over. It’s also just a really cool piece of work, and has been crafted with love by a group of very talented people.

atc.co.nz

Image credit: SIGNY & Andi Crown

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Meet Grape & Olive — Viaduct Harbour’s new Mediterranean-inspired bar & eatery

Nestled within Sofitel Auckland, located within the vibrant Viaduct Harbour precinct, sits Grape & Olive — an intriguing new tapas bar bringing the delicious flavours of the Med to the city. And just as the Sofitel offers a unique oasis where exceptional hospitality and thoughtful design collide, Grape & Olive promises to further this ethos — bringing a taste of convivial, casual and considered Southern European dining to a striking setting.

In the eatery’s elegant dining room, you’ll find Mediterranean-influenced tapas-style fare on offer, approached with a contemporary lens. With a strong focus on showcasing seasonal produce, diners can expect a diverse selection of dishes designed for sharing and savouring — each crafted with care, honouring both the freshness of the produce and quality of the ingredients. From Te Kouma Bay Oysters to Truffle Fries with Grana Padano, Le Fromage Cheese & Charcuterie, and Bostock Chicken Liver Pâté with crunchy French baguette, here, the menu reflects the rich culinary heritage of the Mediterranean region — incorporating exceptional local ingredients to deliver something distinct. Whether you’re craving something light and refreshing or hearty and indulgent, Grape & Olive promises something to satisfy every appetite.

When it comes to the all-important drinks offering, the options are vast and varied, but the pièce de résistance is the cocktail list which invites revellers to embark on a sensory journey around the globe. The signature cocktails are meticulously crafted to evoke the exotic flavours and vibrant cultures of their origins — from the tropical shores of the Caribbean to the smoky mezcal distilleries of Mexico, each cocktail tells a story through its unique blend of ingredients. For instance, the Mai Tai features spiced rum, adding a Caribbean twist a classic, while the Oh Papi! incorporates tequila infused with smoked chipotle, delivering a bold and smoky flavour reminiscent of traditional Mexican libations. Additionally, the Bora Bora combines white rum and Blue Curacao with pineapple and coconut, transporting diners to the sun-kissed beaches of the South Pacific.

Elsewhere, there’s an extensive selection of wine on offer, carefully curated to showcase the best of New Zealand’s renowned Waiheke Island vineyards, as well as fine wines from French origins (paying homage to Sofitel’s heritage). Here, the focus is on excellence, offering a diverse range of varietals and vintages for every occasion — be it the perfect pairing while dining or simply a delicious drop to savour while unwinding.

The space itself is laid-back, yet refined, with interiors crafted to evoke the tranquil ambiance and natural beauty of the Mediterranean coast. Here, you’ll find mosaic wall tiles that nod to the intricate craftsmanship found in traditional Mediterranean architecture, alongside hand-drawn wallpapers inspired by the vibrant colours and patterns of Southern European landscapes — with cosy blue and green hues conjuring a sense of calm; thoughtful furnishings, and and warm lighting, with all elements coming together to create a welcoming and inviting space that transports guests to a sun-drenched terrace overlooking the sea.

Whether you’re dining indoors or soaking up the waterfront views from the sun-soaked terrace, enjoying a quick post-work drink or settling in for an evening of tasty tapas and convivial cocktails, at Grape & Olive, the vibrancy and tranquillity of the Mediterranean collide, bringing an elevated escape to central Auckland.

sofitel-auckland.com

Grape & Olive

21 Viaduct Harbour Avenue
Auckland CBD

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We talk to Kiwi actor and director Rachel House on her incredible, enduring career, how she selects roles, and what the future holds

When an actor can play supporting roles with the kind of impactful presence one might expect from a lead, it points to a rare talent. An art within the form, this ability to deliver a few simple lines in such a way as to both enhance a scene and bring depth and dynamism to a character that might otherwise fade into the background is reserved only for masters of the craft, and Rachel House is undoubtedly one. Here, we sit down with the renowned actress and director as releases her first feature film, to talk about her craft, her career and why calling on diverse voices is so important for the future of her industry.

You might recognise House from her many film appearances as characters like Shilo in the Academy-Award-winning Whale Rider, Paula Hall in Hunt for the Wilderpeople (opposite Sam Hunt and Julian Dennison), or Topaz in Thor: Ragnarok. Or, you might be more familiar with her voicework in globally-renowned animated films like Disney’s Moana and Soul, or even her notable appearances in popular television shows including Heartbreak High and Our Flag Means Death. House has, after all, been working at the top of her game for decades, and her resume is as much a testament to her acrobatic range as it is to the gravitas she brings to any project, whatever the scope or screen time of her character. 

Left to right: Terrance Daniel, Director Rachel House, Elizabeth Atkinson, Reuben Francis in front of Maunga Taranaki on set of The Mountain

But it would be a mistake to limit our understanding of House, or her career, to only the notable supporting characters she has played (although she does play them so well), and a shallow reading of her contribution to the landscape of film and television in Aotearoa. Because while House has been a fixture on our screens for many years, she has also operated behind the scenes for a number of projects which is now culminating in the release of her first feature film, The Mountain, a directorial debut that is heartfelt, moving and an ode to House’s unique creative vision and passion for telling stories that matter.

This impetus to engage with her work in a meaningful way has long been a theme of House’s trajectory. Raised by parents who loved and consumed the arts, despite neither one working in them specifically, House tells me that she never saw herself in a career outside of the industry. “At one point I talked about being a lawyer or a journalist,” she tells me, “but then I realised that I probably just wanted to play a lawyer or a journalist… I can’t imagine doing anything else,” she pauses, “It’s deeply ingrained.” 

In her early years in Whangārei, House was part of a homegrown theatre company, Toy Box Theatre before heading to Wellington’s Toi Whakaari to hone her dramatic skills. It was a time in her life that, she says, cemented “her calling”, and saw her make connections with peers that would not only remain throughout her career but that, in some cases, would propel her forward significantly. One such person was Taika Waititi. Anyone familiar with House’s body of work will know how many projects she has undertaken with Waititi since his 2007 feature, Eagle vs Shark. In fact, it could be argued that this particular duo has cultivated one of those famous showbiz partnerships — a relationship built on shared creative fulfilment and a deep respect for one another’s skills and methods. 

Left: Rachel House as Topaz in Thor: Ragnarok. Right: Rachel House as Paula Hall in Hunt for the Wilderpeople

“It’s been a real privilege to witness Taika’s remarkable rise and to also work on a number of projects with him,” House tells me. “You know, it makes such a difference having people who are like family around you, people who you can rely on and that you know you work with really well.” Across her career, House has featured in a variety of Waititi’s films, from Eagle vs Shark, to Boy, to Hunt for the Wilderpeople and notably, Thor: Ragnarok in which, as Topaz, the staunch henchwoman to Jeff Goldblum’s Grandmaster, she made her mark on what is now a major Marvel Studios franchise. “There were moments on that set when I was going, ‘okay woah this is happening’,” she tells me, with a laugh. “But you get used to that pretty quickly. You realise that all these celebrities that are touted as ‘elite’ are actually just nice people.” 

“The move to tell more diverse stories is amazing, and people clearly want to see them, but we still have a long way to go, and we need the right voices behind the scenes too… that’s how we really start to learn about each other.” 

In her role as Topaz, House truly shone opposite Goldblum, her quick humour and ability to improvise working as the perfect counterbalance to her co-star’s famously fluid and campy manner. “Working with Jeff was like working with jazz,” House explains (much to my delight). “He embodies that unpredictable, musical rhythm, he’s up here, then he dips down and you have to be in it with him… it’s wonderful and surprising and keeps you on your toes.” 

In the hands of a lesser actor, I am sure that her character could have been relegated to the ranks of strong but forgettable supporting roles that prop up much of the Marvel Cinematic Universe. But with House in the driving seat, Topaz took on a presence that extended well beyond her role on paper, turning a line as simple as “burnt toast” into a moment that could still elicit a giggle long after the film’s credits had rolled. “It helped that it was T [Taika] directing,” she says, “because I felt comfortable taking risks.” (Although I would argue that it’s also House’s ability to work collaboratively, and her willingness to play with timing that contributed most to her success in this role, and indeed in much of her work before and after it.)

It also has a lot to do with instinct. As House tells me, one of the most important things she has learned from her years in the industry is the importance of a director giving their actors space to work. “To direct a performance, you’ve really got to trust your actors and leave them alone,” she tells me, “I usually do my best work when I’m just left to do it, because there’s a confidence that comes with that.” I suggest to House that perhaps the reason she has been drawn to more supporting roles over her career is because they afford her more space than a leading role might. She pauses, “Wow, you’ve kind of blown my mind a bit there… yeah, you might be right.” 

That said, House explains that she is also drawn to roles that offer meaningful character arcs. To her, it doesn’t necessarily matter how many scenes she is in or how many lines she has, only that the person she is playing starts in one place and finishes in another, and that there is a real story there. It’s also about content and context. “We’re living in a pretty different place to when I first started out in this industry,” House tells me. “Being a Māori woman, there really wasn’t a lot out there for me when I was younger, and now I think there’s more emphasis on other kinds of stories being told, whether it’s in the realm of sci-fi, for instance, which can be culturally ambiguous and open up opportunities for everyone, or in more culturally specific stories, which are also important, and really satisfying to see.” 

House has played a significant role in this change, too. Her projects (particularly the ones she has undertaken with Waititi) have, over the years, given more visibility than ever to aspects of her culture that were very rarely represented on screen. They have also given her the platform to advocate for putting the right people behind the scenes too, making room for other voices to be heard within the industry at large. “I was recently reflecting on a project that I did a long time ago where the director should have been Māori,” she says, “and I don’t think that happens as much anymore.” She pauses, “the move to tell more diverse stories is amazing, and people clearly want to see them, but we still have a long way to go, and we need the right voices behind the scenes too… that’s how we really start to learn about each other.” 

One project House tells me she was particularly proud of was Moana, the animated mega-hit from Disney in which she voiced Gramma Tala, the wise and eccentric grandmother of the title protagonist. “Seeing pictures of this young Polynesian girl with amazing muscular calves and strong broad shoulders on the backs of buses and on billboards was so exciting to me,” she says. “Disney is such an institution, we have all grown up with it, so it was very satisfying to have a story like ours become a part of that canon… the next step,” she says with a glint in her eye, “is to ensure that future projects like Moana are Polynesian-run.” 

Rachel House attending the red carpet premiere of Moana

For House, this desire to create a more diverse landscape in the dramatic arts has long been a driving force. In 2012, she directed the first te reo Māori version of Shakespeare’s Troilus and Cressida for London’s Globe Theatre — a challenging but, House tells me, incredibly rewarding undertaking that she executed with her characteristically thorough approach. Other theatrical projects she has directed (with much acclaim) include the award-winning Have Car Will Travel and 2013’s Hui for the Auckland Arts Festival — among many others. Now, House has transitioned her years of stage directing into her first feature film, a debut that is not only the culmination of her experience but a project that also reflects her cultural sensibilities in a humorous, heartfelt and deeply sensitive way. 

“House’s latest project is just the start of an exciting new chapter for this artistic multi-hyphenate, whose move into feature film directing could open a number of doors for new ventures in the coming years.”

The Mountain follows the story of Sam, a young Māori girl suffering from cancer who, with two intrepid friends, embarks on a journey to connect with her culture and what she sees as her mountain — Mount Taranaki — discovering the healing power of friendship and adventure on the way. “I’m often sent scripts but I don’t usually connect with them like I did with this one,” House tells me. “I could see how well it would work if I was to infuse it with our culture, so I reworked it to include Maunga Taranaki and then the characters and intentions all changed around that,” she pauses. “It took a couple of years to get it all right but I am really proud of what it has turned into and the people involved have been amazing… they really cared about the story and they cared about the kids.” Through the journeys of the three protagonists, House was able to speak to her culture and to her own upbringing, where Sam, over the course of the film, discovers more about her identity through her connection to the natural world. “Don’t take this beautiful world for granted,” House tells me when I ask about the central message of the film. “Having this story told from the perspective of kids really allowed us to tap into that sense of wonderment about nature and origin stories and the kinds of tales on which our culture has been built,” she explains, “there truly is magic everywhere, if you know where to look.”

The Mountain, directed by Rachel House

It feels like House’s latest project is just the start of an exciting new chapter for this artistic multi-hyphenate, whose move into feature film directing could open a number of doors for new ventures in the coming years. “I would really like to do a thriller,” she says, when I ask her what’s next, “like a funny thriller.” Immediately, I imagine House’s take on the classic sleuth archetype, complete with a Sherlock-esque trench, a piercing stare, sharp wits, and that dry, devastating humour we’ve come to know so well. Sounds like a movie I’d like to see.

Whatever is next for House (and she indicates that there are a number of projects on the horizon that she “really can’t talk about yet”) it’s clear that this is an actor and director who knows what she wants to say, and how she wants to say it. “At this point in my life, I just want to do things that matter to me somehow,” she says, just before we part ways. “And whether that’s a really great, rollicking, entertaining role, or another writing and directing project, I am definitely more selective, which I think is important going forward.”

For everything she has done and for everything she has yet to do, I am looking forward to watching how House continues to evolve within the industry to which she has already contributed so much. It would seem she has a lot more to say and I, for one, am all ears.

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

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.

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B&B Italia Camaleonda Sofa from Matisse
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The Mixologist & Entrepreneur, Egor Petrov

Introducing Mixologist, Entrepreneur & hospo icon Egor Petrov

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
The Café Manager, Xabi Gutierrez

Introducing Café Manager & hospo icon Xabi Gutierrez

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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The Independent Restaurant Owner, Carlo Buenaventura

Introducing independent Restaurant Owner & hospo icon Carlo Buenaventura

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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The General Manager, Liv Carter

Introducing General Manager & hospo icon Liv Carter

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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The Maître D, Ben Mardle

Introducing Maître D & hospo icon Ben Mardle

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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The Executive Chef & Restaurant Owner

Introducing Executive Chef, Restaurant Owner & hospo icon Michael Meredith

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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