Meet our People
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.
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.
Born and raised on Auckland’s North Shore, Mark brings over 16 years of global culinary experience to the Onemata kitchen. With a strong belief in vibrant kitchen culture and close relationships with suppliers and guests, Mark’s culinary journey has taken him from some of the most dynamic kitchens around the world back to his New Zealand roots.
He previously held the role of Chef de Partie at Melbourne’s acclaimed Ezard before moving to Japan as Sous Chef at Hilton Fukuoka Sea Hawk. After a stint in Dubai with The London Project Group, Mark returned to Hilton Fukuoka for another four and a half years as Sous Chef, cementing his leadership and creative direction in a high-volume, high-standard environment.
In 2024, Mark returned home and soon after joined Onemata as Sous Chef, where he brings energy, precision, and a global sensibility to the kitchen team.
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.
Originally from Hanoi, Vietnam, Ruby brings a refined international touch to Onemata’s dining experience. In 2020, she moved to Dubai to join the prestigious Waldorf Astoria Dubai Palm Jumeirah, where she spent seven years honing her craft. Starting as a Food and Beverage Coordinator, Ruby quickly advanced through the ranks, becoming Assistant Restaurant Manager and later Restaurant Manager.
In early 2025, Ruby relocated to Auckland to begin a new chapter as Restaurant Manager at Onemata. With a deep passion for hospitality and a keen appreciation for diverse global cuisines, Ruby is focused on creating a warm and refined dining environment that reflects both international standards and local charm.
Her calm leadership style, attention to detail, and guest-first approach continue to elevate the Onemata experience. Ruby looks forward to welcoming you to Onemata and ensuring your dining experience is both memorable and meaningful.
Henry brings with him a wealth of international experience in luxury hospitality, having built his food and beverage career across some of the most prestigious hotel brands in Asia. He began his journey as a server at Shangri-La in Jakarta before progressing through key roles at The Ritz-Carlton and Hotel Borobudur. He later joined the iconic Raffles Jakarta, where he rose to the position of Assistant Restaurant Manager.
Continuing his path of excellence, Henry took on the same role at The Apurva Kempinski in Bali, followed by a position at Park Hyatt Jakarta, further refining his leadership skills within the Hyatt brand. At the beginning of 2025, Henry joined the team at Onemata as Assistant Manager.
With strong expertise in food and beverage operations, Henry is passionate about delivering seamless guest experiences. His global perspective and dedication to excellence make him a valuable addition to the Onemata team.
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.