KEY POINTS:
OUTSTANDING CHEF
Michael Van de Elzen, Molten
Michael's been cooking for 21 years. His first job was at Tony's Vineyard in Henderson, the day after he finished school cert, "back in the days when there were a lot more chefs than jobs". He and wife Belinda own Molten in Mt Eden.
What's the best thing about your job?
Looking out into Molten Restaurant and our new wine bar, Liquid Molten next door buzzing with people just enjoying the moment.
The downside?
High blood pressure.
The best advice you've ever had career-wise?
Get overseas and experience what the rest of the world has to offer.
Whose establishment would you most like to darken?
I'd rather keep that one to myself!
Who would you most like to walk through the door?
Top Gear's Jeremy Clarkson.
What would you be doing if you weren't doing this?
Anything that utilised my skills and imagination.
OUTSTANDING WAITER
Simon Ward, La Zeppa
Simon Ward started out polishing cutlery at Iguacu almost eight years ago, just after he moved to Auckland from doing an audio course in Wellington. He's been at La Zeppa for just over a year.
What's the best thing about your job?
Being in a role where I have an influence on making a night out turn into an unforgettable dining experience for a customer.
The downside?
The late hours.
The best advice you've ever had career-wise?
If you love what you do, keep doing it.
The secret to your success?
It's simple - good manners, respect, enthusiasm.
Who would you most like to walk through the door?
Any of my family or good friends.
What would you be doing if you weren't doing this?
I could have been in travel and tourism, or in the audio industry.
OUTSTANDING SOMMELIER
Michael Dearth, The Grove
Michael and wife Annette have owned The Grove for four years. He's been in hospitality for 25 years, starting out as a kitchenhand at 15, but it was the 4-star Fleur de Lys in San Francisco that was his "university of restaurant training".
What's the best thing about your job?
Each time Sid [Sahrawat, the Grove's chef] creates a menu, we open all the wines and take time to figure out what wine works best with each component in the dish.
The downside?
The late hours.
The best advice you've ever had career-wise?
Hubert Keller, the chef/owner of Fleur de Lys told me to buy a restaurant that is broken, fix it with hard work and passion and make it your own.
The secret to your success?
Passion. I love food, wine and people, and I am very lucky that I make a living with all three.
Whose establishment would you most like to darken?
We love Richmond Rd Cafe and Meola Kitchen.
Who would you most like to walk through the door?
I would love to see Hubert Keller, my mentor - a gentleman of the game.
What would you be doing if you weren't doing this?
My other love is gardening. I have a fantasy about owning a vineyard.
OUTSTANDING MAITRE D'
Jay Radcliff, Euro
Before Jay Radcliff started in the restaurant game at the Sentimental Bloke Hotel, Melbourne, he used to hand out passes on a street corner for a club called Santa Fe.
That was 18 years ago. Now he's part of the welcoming committee at Euro.
What's the best thing about your job?
Working with the best floor team ever and the great support I get from the people above me.
The downside?
What downside?
The best advice you've ever had career-wise?
Homage to my father: "Always be nice to the ladies in the office!"
The secret to your success?
Prepare for the worst, hope for the best and never forget your game face.
Whose establishment would you most like to darken?
The Fat Duck.
Who would you most like to walk through the door?
My partner, whom I never get to see enough of.
What would you be doing if you weren't doing this?
Sleeping for a very long time.
