Debbie comes from a strong background in Operations. She started her career working as a Restaurant Manager in Mt Cook with the Tourist Hotel Corporation 35 years ago. She then went on to spend 5 years in Europe travelling and working prior to moving to Australia where she has spent the past 28 years in the Medical, Mining and Franchising world building her knowledge and skills in the development and running of small to large businesses.
Cezar joins us with a wealth of experience born from his Japanese/Brazilian heritage. Cezar is passionate about all aspects of food from filleting whole fish, something he learnt from his Japanese grandfather, to combining the culinary techniques of Japan with the flavours and sweetness of his Brazilian heritage known as Nikkei Fusion. His menu reflects his heritage while at the same time he incorporates a strong hint of Kiwi cuisine from time spent in the Cook Islands working and living with Kiwis. His career spans 13 years including several years as a Sushi Master. Cezar is passionate about delivering the perfect meal visually and gastronomically.
Laurent has worked for 35 Years as a Baker/ Pastry Chef and Chef. Coming to New Zealand from France 25 years ago Laurent has brought a wealth of knowledge directly from France that has seen him open his own Patisserie in Tauranga and Matata. The Rabbit Hole was fortunate to bring Laurent on board 2 years ago and he has been a staple in the development of the bread and pastries used in the Café and now the Restaurant. Laurent’s passions are food, pastry and bread along with everything NZ has to offer such as beaches, fishing and kayaking.
Mayra also comes from Brazil and has a career as a chef spanning 8 years in 6 countries. Mayra has worked extensively in large Hotels as a chef spending time in all areas of a Hotel kitchen broadening her knowledge. Mayra’s passion is the creation and development of new recipes that reflect her extensive exposure to many cultures and her specialty, the development of Gluten and Dairy Free recipes. She feels that our guests with food allergies should still experience high end cuisine without fear of not finding something on the menu to suit their dietary requirements. This is reflected in our extensive Gluten Free and Dairy Free menu.
Conrad comes from a strong background of Hotel Management. He has been in hospitality for more than 15 years and is looking forward to transferring his extensive knowledge and people skills to a smaller more intimate environment. Conrad’s first passion is Golf so his days will be filled with sport leaving him free to pursue his second passion, running his restaurant in the evening. Conrad’s gentle nature lends itself to a Restaurant environment and compliments what “The Rabbit Hole” is all about, a sanctuary for guests to bunker down and enjoy a wonderful evening with family and friends.
Achira started his career in hospitality 13 years ago in Sri Lanka. He studied Hospitality Management in NZ to level 6 graduating in 2015. Achira has developed his Bar skills further with Cameron, a Rabbit Hole family member who travels and works overseas now, researching the latest Cocktails and drink combinations. Cameron’s mentoring has taken Achira’s career to the next level which is evident when you experience one of his cocktails. Service is his passion and Achira will do everything he can to ensure The Rabbit Hole guests are well looked after and cared for while they are guests in his Bar.
Zihan joins The Rabbit Hole Café with more than 16 years’ experience in hospitality. He worked in his home country of Bangladesh as Food and Beverage Manager at the US embassy for 2 years. He then branched out and moved to Australia where he worked for 5 years in Café’s and Restaurants in both Sydney and Melbourne. He then moved to New Zealand where he intends to settle down with his wife and young son. Zihan completed his Diploma in Hospitality in New Zealand graduating in 2016. Zihans warmth and passion for great service is evident the moment you enter The Rabbit Hole Café.