Onemata is formed out of the passion and enthusiasm that our Chefs have for New Zealand, its plentiful fresh produce, premium farm meats and supreme seafood.
Rob has been working as a professional chef for the last 20 years, creating plated masterpieces all over the world. Having an extensive career both in New Zealand and overseas, working as Group Pastry Chef at Euro Restaurant & Bar, Sous Chef at Jervois Steakhouse, Sous Chef at Gault’s Deli and Head Chef at Giraffe are just a few of the well-known establishments Rob has made his mark.
Overseas he has attended the hospitality show in Chicago, a molecular cooking course in Barcelona, as well as touring of some of the best artisan food producers across Italy. Throughout his time in the culinary world, Rob has also created magic in the kitchen alongside world renowned chefs such as Simon Gault.
Rob is passionate about showcasing New Zealand’s finest produce and growing Onemata into a destination for both local and international guests.
Callum Liddicoat, Onemata’s Executive Pastry Chef, has worked in many globally acclaimed venues such as the award-winning Lake House Daylesford in Victoria, the beautiful Hamilton Island’s Qualia Resort, and the renowned 2- Michelin star Greenhouse Restaurant in Mayfair. Whilst also in London, Callum headed up the pastry kitchen at the Lords Cricket Ground, a role that memorably had him baking 30,000 scones in 5 days for a major international cricket match.
Callum now joins the team at Onemata where he showcases his inventive desserts in Onemata, fills up the cabinet and cake counter at The Pantry and is the driving force behind the Living Room’s Afternoon Tea offering, set to shake up the high tea scene and the traditional scones of old.
Hailing from Nepal, Suraj began his training in Hospitality in 2010 as Head Waiter at a restaurant in his hometown of Pokhara. However, East Coast wine country New Zealand was calling. Suraj arrived in Hastings in 2012 and began the role as Senior Wine Waiter at Elephant Hill Winery Restaurant. This is where Suraj truly tapped into his love for the industry, and where he began paving his way to becoming a Sommelier.
From 2013- 2015 Suraj was the Maître D’hotel at Elephant Hill. This role enabled him to build the foundations to run the floor and manage a team, whilst also learning about critical points in the business through the lens of the customer. Suraj had a short hiatus from Hawkes Bay and joined Nicc Watt’s restaurant MASU before returning to Elephant Hill in 2017 where he took up the station of Restaurant Manager. During this time, the restaurant won many notable industry accolades under Suraj’s management.
