By Leigh O’Connor.
Born in Auckland, New Zealand, Rob Hope-Ede’s story is one of persistence, humility and an unshakable love for food. His culinary journey began not with glamour, but with suds and steel - washing dishes as a kitchen hand at Sausalito Café in Northcote Point.
Mondays were quiet in the little café and Rob often found himself covering the pizza section while the Chef slipped outside for a smoke. It was an unexpected apprenticeship and one that revealed his natural affinity for the stove.
The defining moment came when the kitchen was left short-staffed one night. Rob volunteered to step in, only to be dismissed by the Head Chef as "just a kitchen hand.” With quiet confidence, he revealed his secret - he had been running the pizza section every Monday.
That moment lit the spark. It was the first step on a path that would take him from the back corners of small kitchens to the heart of New Zealand’s fine dining scene.
Soon after, Rob joined Euro Restaurant under the guidance of acclaimed Chef Simon Gault. What was meant to be a year of experience turned into 16. The days were long, the pressure relentless, yet every hour brought lessons that shaped him as a Chef and as a leader.
Simon’s philosophy of going above and beyond to create unforgettable dining experiences became deeply embedded in Rob’s own values. When Simon eventually stepped out of the kitchen, Rob felt it was his own time to step forward.
That decision led him to Onemata at Park Hyatt Auckland, where he now showcases his style, his philosophy and his enduring love of food.
For Rob, cooking was never just a career choice - it was destiny. His earliest ‘kitchen job’ was at age three, pressing fork marks into his mother’s homemade chocolate chip biscuits. Once he entered the professional kitchen 24 years ago, he never looked back. "I’ve never imagined doing anything else,” he says.
His food philosophy is simple yet profound: dishes should be accessible, understandable and memorable from first bite to last. His inspiration comes from New Zealand’s abundance of local produce and the passionate producers behind it.
For him, collaboration and education are key. "A Chef’s role isn’t only about cooking - it’s about connecting, teaching and celebrating what’s around us.”
He is endlessly curious about flavour, balancing combinations of texture, temperature and taste. Hot and cold components, crisp and soft, bold and delicate - it’s this layering that gives his food its unique signature.
Unsurprisingly, Rob is also a self-confessed cookbook addict, with more than 1000 volumes stacked into his ever-growing collection. His wife often jokes about moving him - and the books - into a shed.
Mentorship has shaped Rob’s path, and Simon Gault remains one of his greatest influences. Now, under Executive Chef Brent Martin at Park Hyatt Auckland, he continues to build on that ethos of going the extra mile for every guest.
The reward, Rob says, comes in the simplest moments: catching a glimpse of a smile, or even the occasional "chair dance” from a diner taking their first bite.
Not every ingredient can claim centre stage, but one holds a special place in Rob’s heart: feijoas. As a child, he ate so many he broke out in hives. When he bought his first home, the very first thing he planted was two feijoa trees.
Rob’s signature dish, braised lamb shoulder, epitomises his food philosophy - local, seasonal and deeply comforting. Currently served with horseradish cauliflower purée and mint and caper salsa verde, it’s a dish (recipe here) that evolves with the seasons yet remains timeless in its essence.
Diners at Onemata can expect classic dishes with thoughtful twists, brought to life in an open kitchen that encourages interaction and connection. Among his more adventurous creations are puffed beef tendon crackers - braised, dehydrated and fried until crisp. Sprinkled with herb salt and paprika, they are playful, surprising and dangerously addictive.
At home, Rob’s meals are often dictated by his three-year-old daughter, Maxine. Sausages and broccoli with sesame sauce make for quick, family-friendly fare when cooking takes a backseat to parenting.
Looking ahead, Rob sees his future rooted firmly in New Zealand. Travel will always inspire him, but his dream is for every Hyatt property across the country to have an Onemata - each one a place where his philosophy of food and hospitality can flourish.
From a kitchen hand with quiet determination to a Chef leading one of Auckland’s most dynamic restaurants, Rob Hope-Ede’s story is proof that passion, persistence and a love of people can take you further than you ever imagine.
