“Professionally I have always seen myself as dedicated and passionate.
Tell us about partner...
My wife and soul mate is Zsofia. She found her calling very early and has been working with special needs children and adults for over 20 years. She is currently working towards her Masters in Speech Language Therapy Practice.
Do you have any children?
I have a son of 27 and a daughter of 23. No grandchildren yet, but I am looking forward to being a grandpa when it’s time.
Do you have any pets?
My dog’s name is Stinky. She is a rescued Staffy crossbreed.
How do you keep fit?
Going to the gym, walking the dog and swimming.
Your best friend would say of you...
I guess it’s not what he would say but what he did say to me when he became a father. He told me that watching me raise my son inspired him to be the best dad he could be. And Lee is a great dad.
Your mother would say of you...
She would be proud of what I have accomplished.
What are your virtues?
Perfectionism, optimism, a thick skin (which comes in handy in this business), the thirst for knowledge, a wicked sense of humour.
And your vices?
Perfectionism, low tolerance to ignorance, temperamental.
What’s your secret passion?
Peanut butter.
What's your secret talent?
Song parodies.
Where do you spend your holidays?
I like to travel and we have done our fair share of travelling around New Zealand and the Pacific Islands in past years. However, I enjoy spending my holidays at home with my family just as much.
What's your perfect Sunday?
My perfect Sunday would start with corned-beef hash, poached eggs and chipotle hollandaise. Then heading out to one of the beautiful beaches, like Tawharanui Reserve. And of course watching the Patriots win the Super Bowl... again.
What were you going to be when you grew up?
I wanted to join the Air Force to become a pilot.
How did you come to be a chef?
I got my first job as a dishwasher in a local restaurant when I was 15. I loved the energy and structure of the kitchen. At 15 I was wild and out of control and I needed an environment where I was shouted at, told off and had plates thrown at me. It taught me discipline, which is essential in life and this business.
If you weren’t a chef you’d be..?
If I wasn’t a chef I would be a small organic farmer, as I feel a strong connection to food and where it’s sourced from.
What’s your favourite Ponsonby cafe?
Adam and Arnold.
Your favourite Ponsonby restaurant?
El Sizzling Chorizo.
Your best-kept Ponsonby secret?
The whiskey chocolate cake from Rocket Kitchen.
What's inspired you recently?
My wife. When we opened she took on managing the front of house and having never done a job like that she took to it like a natural.
What would be your desert island distraction?
Meditation.
“I'd be lost without my...”
Sourdough starter. Once you stop using commercial yeast you can never go back!
One thing you have learned about life is?
It's too short to let people bring you down. Eat, live, love and laugh every day because tomorrow may never come. Focus on the positive.
Your advice to Ponsonby diners?
Turn off your phone! Something that I really feel is important is being present when dining out (or doing whatever you, do for that matter). Food is about sharing, laughing and being together with family and friends, and you can’t do that with your Facebook notifications blinking.
Your advice to young Ponsonby people aspiring to work in the restaurant scene?
Chefs: create everything from scratch. Keep your produce local and love what you do.
Waiters: do it with passion. Do it because you love the vibrancy, the crazy hours and the people.
OSTERIA DEL PANE, 204 Jervois Road, T: 09 09 378 8877,
www.osteriadelpane.co.nz