Kitchen Day Podcast

Dean White fell in love with the business of hospitality early -and from that point on, it wasn’t just food or service that captured his imagination, but how great venues are built and sustained. Now, at 35, Dean is the owner of Mosaic Venues, the group behind some of Wellington’s most iconic restaurants: Mr Go’s, Ombra, Kisa, Parla, and LTD.In this episode, Dean takes us through his unexpected entry into the world of business, his path into hospitality, and the almost unavoidable pull toward opening his own places. Along the way, he shares the hard-earned lessons that only come from being on the floor and on the balance sheet — including one he can’t stress enough: always, always get business interruption insurance.We talk social media and how it’s changed hospitality, why properly costed menus matter more than ever, the role travel plays in shaping great operators, how to hire (and keep) the right people, and what’s next for Dean and Mosaic Venues. It’s an honest, grounded conversation about building restaurants piece by piece - and building a legacy that lasts.🔔The Kitchen Day Podcast is sponsored by Boring Oat Milk, a New Zealand owned company making oat milk right here in Aotearoa, from NZ grown oats. We'd also like to thank the good folks at Upstock - if you buy or sell wholesale, this app has all your invoicing, ordering, logistics and payments in one place. We'd also like to thank the folks at Droppah - Droppah takes the chaos out of scheduling with smart, skills-based rostering that helps you get the right people on, at the right time.As always, we film pre-service at Loretta Restaurant, and this podcast was recorded and produced by Jono Tucker at Empire Films. Thanks for listening!

In this episode, we sit down with one of Wellington’s most loved (and awarded) front-of-house leaders: Davey McDonald of Ortega Fish Shack. Davey has spent more than 16 years shaping one of the country’s most consistently adored dining rooms, but if you ask him what the secret is, he’ll tell you it’s simple: make it fun.We talk about everything from work/life balance with two busy kids, to why Ortega still runs only five days a week, to how Davey builds a team culture that feels more like family than staff. He opens up about mentoring young servers, managing with kindness, and the tiny moments of connection that turn a good service into a great one.There’s plenty of laughter, a few honest truths about hospitality, and one deeply moving story about a long-time regular that perfectly captures why this industry matters so much.Whether you’re a front-of-house professional, a restaurant owner, an Ortega regular, or just someone who loves the magic of great service, this conversation is an incredible reminder of the love that fuels this industry.  🔔The Kitchen Day Podcast is proudly brought to you by Boring Oat Milk. These guys take care of the boring details, so you can focus on the important stuff, like your morning coffee (and this chat). We're also delighted to be supported by Upstock - a one-stop shop for all your wholesale buy/sell needs - and Droppah - the team serving up perfect rosters that just make sense. We film at Loretta Restaurant pre-service, with all production taken care of by the talented Jono Tucker at Empire Films. Thanks for listening.

In this episode, we sit down with Megan Wyper - barista-turned-coffee cup designer, and one of the fiercest champions of New Zealand’s specialty coffee industry.From pulling her first shots on her mother’s coffee cart to now co-owning the iconic Acme Cup Co, Megan has built a career defined by craftsmanship, and a deep commitment to elevating every part of a guests' coffee experience.Megan shares how her palate and her industry experience shaped her path from barista comps to production roasting, and eventually to designing some of the most beloved cups in the global coffee community. We explore her vision for taking Acme Cups to the world, the lessons learned along the way, and why she believes New Zealand’s coffee culture is one of the most exciting - and under-recognised - on the planet. In Meg's own words, 'we just don't realise how good we are.'This is a conversation about passion - about building a career from the ground up; and about advocating fiercely for the baristas, roasters, and coffee innovators who define the future of specialty coffee.🔔The Kitchen Day Podcast is proudly supported by ⁠Boring Oat Milk - focussing on the boring details, so you can spend time on what really matters, like your morning coffee.This episode is brought to you with the support of ⁠two excellent organisations - - Upstock⁠ Save hours in your day with all your wholesale buy/sell ordering and logistics on one easy-to-use app- Droppah Look after your team with rosters that just make sense.Filmed pre-service at ⁠Loretta⁠ Restaurant, and recorded and produced by the very clever Jono Tucker at ⁠Empire Films.⁠

Katie Woodhead is a sommelier, hospitality lifer, and the ultimate “waiter’s waiter” whose gift for service has shaped dining rooms across the UK and New Zealand. She’s joy, wisdom, craft, and charm wrapped into one unmistakable hospitality force.Katie first cut her teeth at Darcy’s, a UK restaurant run by two formidable Australian women who shaped her early understanding of discipline, humour, and genuine service. After moving to New Zealand, she honed her skills with the Bresolin brothers at Dough Holdings, deepening her love for the buzz and connection of hospitality.Her path took her back to the UK to join the famed Noble Rot, where her wine intuition made her a favourite among London’s sharpest diners - including A-listers like Phoebe Waller-Bridge.Returning home, Katie helped open Hello Beasty, one of Auckland’s most acclaimed restaurants, before becoming sommelier at Cellar 495, where she recently won Sommelier of the Year at the Cuisine Awards.Beyond service, Katie’s true strength lies in training - teaching teams to understand wine, connect through storytelling, and elevate every guest interaction. With her new wine education company, WineHeads, she’s investing in the next generation of hospitality professionals.Katie is a laugh, a light, and an immense source of wisdom. We should all be so lucky to experience her service, even once. If you care about wine, connection, and the craft of hospitality, this episode is a must-listen.🔔 The Kitchen Day Podcast is proudly supported by Boring Oat Milk. These folks love hospo as much as we do. We'd also like to thank the following sponsors:🍴 Upstock - these guys created smart tech for anyone who buys or sells wholesale. 🍴⁠Droppah - look after your team with rosters that just make sense. Filmed at Loretta Restaurant pre-service. Recorded & produced by Jono Tucker at Empire Films.

In this heartfelt conversation, we sit down with Paul Schrader, co-owner and front-of-house lead at Rita, to explore what truly sits at the centre of beautiful hospitality. From his early days as a teacher to becoming a guiding presence in Wellington’s dining scene, Paul shares how pastoral care, empathy, and genuine connection shape the way he serves and leads.We discuss the evolving perception of hospitality (yes, it is a real profession) and the lessons Paul has learned from working across generations. He speaks candidly about the mental and emotional demands of the industry, the importance of a supportive team culture, and why hiring for attitude matters most.Paul also reflects on the art of storytelling in service, the origins of Rita, and what it takes to create dining experiences that feel like coming home. From navigating tough moments to celebrating the joyful ones, this episode is a warm reminder that hospitality is, at its heart, deeply human work.🔔The Kitchen Day Podcast is proudly supported by Boring Oat Milk - focussing on the boring details, so you can spend time on what really matters, like your morning coffee. This episode is brought to you with the support of Upstock. Save hours in your day with all your wholesale buy/sell ordering and logistics on one easy-to-use app. The Kitchen Day Podcast is sponsored by Droppah - look after your team with rosters that just make sense. Filmed pre-service at Loretta Restaurant, and recorded and produced by the very clever Jono Tucker at Empire Films.