Fraser and Shannon’s careers started at a young age, both had a driving
ambition to become successful chefs and restaurateurs.
They worked independently at top dining establishments in Auckland before
meeting at The Grove Restaurant Auckland 2009.
Two years in France working as private chefs together ignited their dream to showcase
their talents in their own restaurant.
Returning to NZ they continued to expand their skills in Auckland’s top dining
establishments whilst searching for the ideal location for their restaurant.
Shannon diversified to front of house management, shortly after returning to New Zealand. To broaden her skills and knowledge in running a restaurant, in the hopes that one day they would own their own restaurant.
“I really enjoy my role as a restaurant manager, especially meeting and conversing with our guests. My experience as a chef has helped me to enlighten our guests with what we provide on a daily basis and explain our relationship and connection with the growers and farmers we work very closely with.
I have a strong understanding of food preparation and presentation and appreciate
the complexities of the work involved. I feel that after my career as a chef, I now belong in the dining room sharing that knowledge with our guests.”
Fraser, is an impressive chef, known within the industry for his innovative and
stimulating cooking. He is keen on being creative and serving this to his guests.
“My main focus is with local growers and farmers around New Zealand, there is
a lot of unique produce out there. The change of seasons is reflected in my
menu using what is accessible at that time. I really enjoy utilising the whole product. Whether that be an animal or vegetable, using all that we have been given and creating a dish out of it, is something that I take an enormous amount of enjoyment from. The best part is passing that onto our guests.
I am also appreciative of the freedom to change our menu often and have fun with those ingredients, so that the menu is delicious while also being playful to entertain our guests.”
Fraser continuously challenges current perceptions of food. This is demonstrated
in his unique style, technique, presentation and achievements since opening LILLIUS.
Achievements since opening in November 2017
Cuisine Good Food Awards Top 100 Restaurants 2018
Metro Top 50 Restaurants 2018
Cuisine Good Food Awards Top 100 Restaurants 2019
Awarded 2 Hats
Metro Top 50 Restaurants 2019
Best Wine List
Best Fine Dining Restaurant