Uelese Mua but known to most as Wallace.
I am the Executive Chef here at Hilton hotel (3 years) where I am responsible for the everyday running of Food in FISH restaurant, Bellini bar, High Tea’s, Breakfast buffet and A la carte, Banquets, In-room dining.
I have been cooking for 15 years, starting as a Kitchen steward at Hilton hotel and City life hotel. I worked at Soul Bistro on Auckland’s viaduct for 5 years
I am of Samoan Heritage and was born and raised in Auckland in the suburb of Mt Roskill South
I spent 6 years working in France, In my first job at I was a commis ( due to my language and my poor French comprehension skills) but worked my way up to head chef where I helped a former kitchen steward of mine open a restaurant in Marseille in the south of france. I have French influences in my style of cooking and I have a strong culture connection with my home Polynesian. But in saying that New Zealand is a mixing pot of different cultures which is super beneficial for chefs with regards to the flavours, styles of cooking and techniques we encounter.
In my spare time I love to hang out with my wife and boy, My sunday mornings are usually spent by my wife and I preparing healthy lunches full of vegetables for my sons lunches, it is here i get a taste of being a commis again.