Fraser and Shannon’s careers started at a young age, both had a driving
ambition to become successful chefs and restauranteurs.
They worked independently at top dining establishments in Auckland before
meeting at the Grove Restaurant Auckland.
Two years in France working as private chefs 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 to expand her skills and knowledge.
“I really enjoy my new role, especially meeting and conversing with customers.
Informing them of what we provide on a daily basis and explaining our relationship and connection with suppliers.
I have a great understanding of food preparation and presentation and appreciate
the complexities of the work involved. I feel that I belong in the dining room
sharing that knowledge with our guests.”
Fraser, is an exciting chef, known within the industry for his innovative and
exciting cooking. He is eager to put a fresh face to fine dining.
“I want to focus on local growers and farmers around New Zealand, there is
a lot of special produce out there. The change of seasons is reflected in our
menu using what is accessible at that time. I am enjoying 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 and presentation.