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.
Brent Martin, originally a New Zealander who has returned home after an illustrious career spanning six countries over 20 years, managing restaurants in some of the world’s top hotels. A particular momentous occasion was when Chef received the James Beard Award nomination for “Best Chef of the Southeast and Caribbean” when working as Chef de Cuisine at Hyatt Regency Grand Cayman.
While serving on some of Hyatt’s most prestigious hotels Brent has had the opportunity to cook for some very influential people, including royals and prestigious politicians. In the States, Brent also worked closely alongside New Zealand Trade and Enterprise, becoming an ambassador for popular kiwi brands such as Antipodes Water, Ora King Salmon and Kapiti Cheese.
Maui Native, Jonathan Pasion’s love for food began before he could count cooking home-style traditional dishes with his family. Today these childhood memories translate proudly in his food as he is strongly influenced by his cultures love for seafood which marries in with his Filipino heritage, and respect for quality, fresh produce with traditional techniques.
In 2010, Jonathan graduated from the University of Maui College with a Culinary Arts Degree, he then expanded his studies at Johnson and Wales University in Providence. Jonathan infuses his style of cooking with the kind of food he loves to eat, blending flavours from his travels and heritage.
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.
Maryline grew up in the countryside near Lyon, also well regarded as the gastronomic capital of France. Maryline completed her Hospitality and Tourism studies in France whilst working in some of the area’s most renowned hotels. Maryline first joined Hyatt in 2010 with the team at Park Hyatt Vendôme, where she became a Team Leader for the Restaurant LesOrchidées.
Wanting a change from the fast-paced Parisian lifestyle, Maryline then made the move to Australia and joined Park Hyatt Sydney. Here she began as a Food & Beverage Attendant but made considerable groundwork over her five years, as she worked her way up to manage three separate outlets The Dining Room, The Living Room & the Bar. With intricate care for guests, Maryline’s professionalism adds to the Onemata experience.
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.
99 Halsey St, Auckland 1010, New Zealand
Monday – Sunday, 17.30 till late
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