The stretch of sand at eye view from Waimea's front doors is an unfamiliar sight for Thomas and Andrea, who recalled the first time they saw a local fisherman pull in over the water with a load of freshly caught seafood.
"For me, it was a very special moment," said Thomas, who left a job as Head Chef in Milan to settle in the scenes of the coast.
"It's a very big pleasure working with fish that just came in from 10 metres away, or picking fruit and vegetables from Otaki. The freshness and quality of the food you find in New Zealand is incredible and it's still kind of a secret."
Having landed in New Zealand six months ago, Thomas brought with him an extraordinary cheffing background that includes a first job at one of Milan's most esteemed restaurants, the Il Luogo di Aimo e Nadia, recipient of two Michelin Stars.
Michelin Star, a hallmark of fine dining quality in restaurants around the world, is hard to acquire and even harder to retain, despite having been awarded for more than 100 years.
One star, the guide said, denotes a 'very good' quality of produce and service, while two stars recognises 'excellent' and three stars indicates 'exceptional cuisine'.
"It was a great opportunity for me working there, especially so young, learning about food and the perfection of food. I was taught how important it is to look for the best quality ingredients."
Having ventured to Moscow to gather international cheffing experience, where he lived for almost three years, Thomas went on to work in South Africa before eventually retuning to Milan.
With an abundance of potential, he left his hometown and secured a top chefing job in London where, once again, he worked beneath the expectations of Michelin Star.
Aged 28, he was working for famous Italian chef Heinz Beck at popular restaurant Aspley's, where he gained career changing skills and advice from the man deemed a cheffing master.
"We opened that restaurant and after three months, on January 20, 2010, we took the first Michelin Star. It was such a good feeling and we had a three day party for that."
As well as being taught the importance of tasting everything served to guests and how to source only the best quality ingredients, Thomas learnt the art of food and wine matching.
"I'll always have that man in my heart. He was very tough with me but taught me so many things."
Like Thomas, who is now Waimea's Head Chef, sous chef Andrea also left the stringent Milan cheffing world to experience the tastes and experiences of New Zealand.
Having spent every summer during his school days working at local restaurants, like Thomas, Andrea went on to get his cheffing diploma, before working in Florida and returning to Italy where he made his way around various restaurants in Milan, developing his culinary skills over seven years.
"I worked at Ristorante Sadler, which had two Michelin Stars," said Andrea, who settled in Waikanae Beach four months ago with his French partner, who also works on the floor at Waimea.
"I decided to quit because I was working about 60 hours a week and the thing about Italy is that, if you work for a place with Michelin Stars, you have to be grateful so they pay you much less than if you work in a normal restaurant.
"They're forming you as a big chef and if you stay there, you have to be happy with a small salary, despite Milan being an expensive city to live."
Having heard about Waimea through Thomas, a longtime friend, Andrea was invited on board by Waimea owners Michele and Blair Nicholl, who specifically opened a position for him.
"This is an amazing experience," Andrea said.
"And the best will still come."
Blair, who opened Waimea four years ago with Michele, who is Sicilian and moved to New Zealand almost 10 years ago, had been trying to find a chef in New Zealand who fitted into the authentic Italian chefing concept, but couldn't.
"We just couldn't get anyone, so started looking abroad and had about 10 or 15 good applicants come in," Blair said.
According to the Waikanae Beach local, Waimea's new additions were set for a big season ahead, having effortlessly embraced Michele's desire to fuse Italian with fresh Kiwi flavours.
"We often have fish on the plate the same day it's caught. Not even a Michelin Star restaurant in Italy does that.
"We believe that, going forward into the summer, we're going to be producing some of the best food the coast has ever seen."
