What was your vision when you first opened your restaurant, Tempero, and how has it evolved?
The vision was a blend of my partner Fabio’s 20 years working as a chef and my background in business and love of dining. Between the two of us, we have lived in 10 major cities, and both travelled extensively, so creating something with strong foundations, longevity and a sense of community was key. Fabio had always dreamed of opening a restaurant, and we combined our strengths to bring it to life, with him leading the kitchen and menu, while I handle everything Front of House, operations, and marketing. He jokes that I’m the “Brain” to his “Pinky.”
Nearly two years in, we’ve built exactly what we set out to do – a space where regular diners have become friends (we even hang out with some of them outside of the restaurant!) and we are now focusing on growing a bigger presence with our brand as we have many more ideas to bring to life hopefully in the next year. Hospitality is not an overnight business, so having patience, focus, and discipline as we grow is crucial to building something that will stand not only the test of time but the ever-changing landscape of the industry here in New Zealand.
The hospitality world is high energy and high pressure—what keeps you grounded?
I am someone that thrives in high energy, high pressure environments, and I believe the energy you bring sets the tone, and comes right back to you. The nights where the restaurant is fully booked are the nights I feel the most “on” and when our team is the most in sync and everything flows perfectly.
What does “drive” mean to you when you’re juggling long hours and endless plates?
To me, “drive” means staying curious and embracing the constant learning that comes with juggling many moving parts. I see new opportunities as an exciting challenge to learn something new and that, to me, is exciting.
Before the restaurant, I had never truly worked in hospitality – I had worked at a few restaurants while living in New York and Sydney, but only part-time. Now, with the restaurant being my own business – I’m much more hands-on overseeing every single detail and I’ve had to learn a lot on the go, but my background in business and front-facing sales has definitely helped. I’m also a Capricorn, haha.
How do you keep your passion alive during moments of burnout or exhaustion? What keeps you going?
Going back to your “why” is important. For me, what keeps me going is knowing that I am laying the foundation for the future I want to have – one where I can eventually create more balance and spend quality time with a future family. Sometimes during the moments of burnout, it’s easy to lose sight of the vision, but I’ve got a great support system I can turn to when I feel myself getting burnt out. What really keeps me going is the community we’ve built and that in itself is so rewarding. I also believe there’s always room to grow, no matter how far you’ve come, so the drive to keep evolving and improving fuels me.
What’s the most rewarding part of running a restaurant that people might not expect?
The most rewarding part of running a restaurant is the people. Firstly, I have to mention our lean but strong team who support our vision and work hard to achieve it with us. And it may sound cliche, but it’s our customers. Hospitality is a people business. None of what we do would be possible without our customers and the connections we have made.
During our one year anniversary event last year, I looked around during the second sitting and realised every single person there were all regular customers who have become friends. None of them knew us before we opened, and here they were, supporting us on the first anniversary of Tempero. I turned to Fabio and said, “look at this – they are all here for us.” That moment was incredibly special – definitely a highlight – and a reminder of why we do what we do.
How do you lead your team through both busy nights and challenging times?
We start every shift with a team briefing before service. This helps us prepare for the night, sets the tone, keeps everyone aligned, and helps prevent surprises during the night. Hospitality is unpredictable, so communication and preparation are key. I try to lead with calm and clarity, especially during high-pressure moments, and I always make sure the team feels supported. During service, we all manage our own roles, but at the end of the night, we celebrate wins and always remind each other that we’re in it together.
What have setbacks taught you about resilience?
I’ve lived in New York on a visa which taught me resilience early on – any expat knows that navigating immigration forces you to develop thick skin. That experience gave me the grit and tenacity to face unexpected setbacks head-on. We opened Tempero during a tough economic period – just after Covid when the country was in a recession. Someone said to me, “all you’ve known is recession” and that was a key moment as it reminded me that challenges in the form of external factors (something I learned about during my university studies) aren’t a reflection of my ability as a business owner, but they are a part of the ebbs and flows of running a business.
What’s your proudest moment to date?
Aside from the amazing community we have built at Tempero, a proud milestone is being on track to pay off our initial investment before Tempero’s second anniversary this July. While I haven’t paid myself a salary during this time – thanks to having a day job as my main source of income – to see the business close to covering all operating costs from its initial opening – especially in a tough economic climate – is something I’m incredibly proud of. When I studied business, I learned it often takes three years to reach that point, so hitting it ahead of schedule feels like a real achievement. And when I finally decide to put myself on the books, that will definitely be something else to celebrate!
Photography: Holly Sarah Burgess
Creative Direction: Georgia Bramley
