The People Behind the Places: Meet Rotorua’s Hospitality Heroes

Founder Lorisse Vincent-Amor is the heart and soul of Ani’s Gin Bar & Tapas. Lorisse developed her love of food from a young age, eventually pursuing a formal culinary education that took her overseas to hone her skills.

Upon returning to New Zealand, she opened Ani’s—named after her late mother—in 2022. The menu of modernised Māori kai is inspired by Lorisse’s nostalgia for the flavours of her childhood. Many of the dishes feature native botanicals, such as kawakawa or horopito, and those notes are echoed throughout the bar’s extensive gin collection. Lorisse’s expertise really shines in the gin space, and from behind the bar, she is happy to walk diners through the options of made-in-New Zealand spirits to craft their perfect drink.

Greg Thomas is one half of the duo at the cult-favourite Okere Falls Store, which is run out of a lovingly and sustainably refurbished petrol station just off the state highway. Greg has been coming to Okere Falls since the 1980s and purchased his first box of beer from the venue when it was still a petrol station. He and his partner, Rachel, have been at the helm since 2021 and view themselves as kaitiaki (stewards) of the place. Together, they put mindfulness and care into everything from how they treat customers to the brews they stock in the fridges and the expansive menu offering, including some pretty spectacular toasties. But if you’re Greg, the go-to means a good set of poached eggs with streaky bacon and a tasty long black, sitting in the sun on the front deck, watching the world go by. To get in on the fun, keep an eye on their socials because the team are prone to throwing regular burger nights and other themed events.  

Te Pā Tū is a celebration of Māori culture—history, traditions, aspirations and kai. Over four hours, you'll enjoy an immersive seasonal banquet aligned with the maramataka (Māori lunar calendar). Each year Te Pā Tū collaborates with a different Māori chef, inviting them to personalise the menu and offerings and highlight the breadth and depth of the lived experiences of the culinary team.

Anchoring the team at Te Pā Tū is executive chef Irihei Walker (Ngāi Tūhoe, Te Arawa, Ngāti Kahungungu). With over 20 years of experience, Irihei developed a love of cooking from his mother and grandmother, training abroad and honing his skills at fine-dining establishments in Australia before returning to his native Rotorua. The pull of te ao Māori brought him to Te Pā Tū, where he curates the story behind the feast's exquisite kai (food). Expect delicacies like pāua (abalone), pickled pikopiko (native fern frond) and ika mata (ceviche), and larger dishes such as confit duck leg brined for 24 hours in star anise, cinnamon, and rock salt. 

Coffee has always been one of owner-roaster Bob Bell's passions. At family-owned Boasters Coffee Roasters, beans are lovingly roasted on a classic and timeless 15-kilogram Toper Roaster, and the shop's Original Roast is a nutty, medium-dark brew with notes of berry shining through. Bob and his wife, Rachael, have anchored the community behind each cuppa with a little lending library in-store and an active presence at events around the Bay of Plenty. On top of his dedication to constant improvement, Bob and Rachael are also keenly aware of coffee's impact on the environment and strive to reduce their footprint wherever possible.   

Plenty Group's operations and events manager, Claudia Knight, was instrumental in opening Eastwood Café's doors in 2020. Located on the ground floor of the Scion Research Centre, wood is the star of the space, with the minimalist design and exposed wooden beams a nod to Scion's forestry connections. Leveraging her 15 years of hospitality experience, Claudia's specialty is operations and logistics—problem-solving on the fly to ensure each customer has a fantastic experience. From the menu, she recommends the Green Bowl, which is heaped with seasonal greens, squeaky-salty halloumi, za'atar avocado and runny poached egg, and the wood-fired pizzas, Eastwood's specialty.

Trained patissier Alex and his wife, Sue, have established themselves as makers of some of the best artisan bread in Rotorua. Self-taught bakers, they launched a wholesale operation baking out of their backyard before eventually opening their cafe, for which Alex built all the furniture and fittings. 

Their space, Ciabatta Café and Bakery, has been around for an astonishing 13 years—long enough for Sue and Alex to have transitioned into leading and supporting a team, giving the duo some breathing space to enjoy catching up with our customers over coffee and a bit of travel. Known for its loaded sandwiches (on the cafe's namesake ciabatta bread), Sue recommends the Reuben, on housemade toasted rye sourdough, and the famous Longdog, a German frankfurter on a 40-centimetre ciabatta filled with homemade sauces and topped with melted cheese! The cabinet is also chocka with sweet offerings, including Alex's cronut flavour inventions. Ingenuity and quality anchor everything they do, and this is why Ciabatta Café is so beloved by locals and visitors alike.

At the helm of fusion restaurant Atticus Finch is its owner-director Sidak 'Sid' Saluja. With a decade of experience in the hospitality industry and a background in business management, Sid brings a strategic vision and passion for customer experience to the eatery. In 2023, Atticus Finch took three wins at the Rotorua Hospitality Awards—a testament to Sid's high standards. He says the restaurant, located in Rotorua's ever-popular covered Eat Streat hub, has an "awesome vibe" and that customers can expect "fresh, share-style plates paired with high-quality drinks." Some of his favourites from the menu? The ginger sesame fried chicken, Asian fusion pork dumplings and the spice-rubbed New Zealand lamb rump.