For the past 25 years I have been immersed in restaurant life, which has been my heart and soul. The Brooklyn Café and Grill, Clarks in Palmerston North and then my first restaurant Floriditas and finally the dream 120 seater that was Loretta where I poured every part of my soul and life into. Loretta, the restaurant where everything I had learnt, everything I had seen and everything thing I had experienced over 25 years was finally under one roof.

Making the break from successful restaurateur to a retiree of sorts was a swift change and one I didn’t see coming, it all happened so organically. I was scrolling through Instagram one day and an ad appeared for Briarwood, it had just been listed and 10 days later it was ours. Then six months later I woke up to a unsolicited offer to buy Loretta. So it was goodbye to the demands of running a large business independently and the thrums of Cuba Street that had been my life for so many years to welcoming the rhythms of a semi-rural life here at Briarwood in Greytown. 

Growing up I always knew I wanted to be a chef, but at the same time I toyed with wanting to be a primary school teacher. I was accepted into teachers training college at the tender age of 18 and 1.5 years later had dropped out to discover the world of hospitality. It was a hard 2 years before I finally found a restaurant that I could call a home and that was working for Lois Daish at the Brooklyn café and grill. In my early years in hospitality I bounced from front-of-house roles, to kitchen roles ensuring I got to learn every aspect of restaurant life, but I strongly believe that Lois was that key that played an important part in influencing my food style which lead to my success as restaurateur.

I have a wholesome respect for the ingredients I use, only choosing the best and freshest I can find, but basically there are three basic principles in my cooking, they are keep it delicious! keep it simple! and keep it well executed! Sometimes keeping it simple is the hardest thing to do, because you can’t hide anything, but I find sticking to these three principles you will always create something delicious.

My life with Briarwood still allows my hospitality skills to shine where we have a one bedroom apartment to rent, yes there’s still something pleasurable for me getting the apartment ready for guests, the attention to detail and the eye for perfection.

So welcome to ‘Keep it Delicious’ – home to my fresh, seasonal recipes that are packed full of flavour and colour. It is also a place where I share my thoughts and musings on food and life. Enjoy.

~ Marc