N※N

Jonathan Thevenard: Auckland's Rising Chef Blending Mediterranean Precision with Kiwi Freshness

88

  //food-wine.news-articles.net/content/2025/12/20 .. mediterranean-precision-with-kiwi-freshness.html
  Published in Food and Wine on Saturday, December 20th 2025 at 11:35 GMT by The New Zealand Herald

• 🞛 This publication is a summary or evaluation of another publication
• 🞛 This publication contains editorial commentary or bias from the source

2025-12-20 251 x 201 / 10391 Bytes

2025-12-20 210 x 224 / 6729 Bytes

2025-12-20 224 x 224 / 6287 Bytes

2025-12-20 179 x 224 / 8227 Bytes

Summary of “My secret Auckland chef Jonathan Thevenard shares his favourite spots in the city” (NZ Herald)

The NZ Herald article profiles Jonathan Thevenard, a rising chef based in Auckland whose culinary reputation has been forged through a mix of formal training, street‑food experimentation, and a love of the city’s vibrant food culture. The piece weaves together a portrait of Thevenard’s career, his personal philosophy about food, and an engaging list of his top Auckland locales—ranging from hidden cafés to bustling markets—each chosen for what it brings to his creative process and personal enjoyment.

1. The chef’s background and ethos

The article opens with a brief biography of Thevenard, noting that he grew up in a suburb of Auckland and spent his childhood helping his parents in their small family kitchen. He later studied at the Culinary Institute of New Zealand (CINZ), where he honed his skills in classic European techniques before deciding to “reinvent” them with local produce. Thevenard’s signature style, the article explains, is a “fusion of Mediterranean precision and Kiwi freshness,” a blend that has earned him a spot on the judging panel of MasterChef New Zealand and appearances on local food‑tv shows.

The chef stresses the importance of sourcing ingredients locally, a theme that runs throughout the piece. He says his own restaurant—The Urban Kitchen, located in the heart of Parnell—relies on a partnership with several Auckland farmers and fishmongers. The article links to a side story that details the restaurant’s farm‑to‑table concept, giving readers a deeper look at the supply chain that fuels his dishes.

2. The city as a source of inspiration

A key part of the article is the exploration of how Auckland itself feeds Thevenard’s creativity. The chef describes the city’s “constant flux” as a kind of living menu: from the sea along the viaduct to the orchards behind Parnell, there’s always something new to taste or reinterpret. He often quotes his favourite Auckland street vendor: “You can learn a lot from a street‑food vendor who’s been selling dumplings for 30 years—just the right balance of spice and heartiness.”

The piece includes a sidebar linking to a video interview where Thevenard talks about the impact of Auckland’s multicultural population on his dishes, citing influences from Indian, Chinese, and Pacific cuisines. The author also provides a map highlighting the districts he frequents—e.g., the North Shore, the West Auckland hills, and the CBD—each with a distinct culinary vibe.

3. The top ten favourite spots (in the chef’s own words)

The core of the article is a curated list of Thevenard’s top ten places, each presented with a short anecdote or quote that captures why the spot matters to him. The list, as described in the article, includes:

1. The Viaduct Harbour Café – A riverside spot where Thevenard first experimented with citrus‑infused sauces.
2. Parnell’s “The Coffee Shed” – A local coffee roaster that supplies the café’s signature flat‑breads.
3. Auckland Night Market (Wynyard Park) – A weekend gathering where he samples the best dumplings from a street‑vendor.
4. Grafton Street’s “Bistro 54” – The place that inspired his signature “Prawns with rosemary and lemon.”
5. The Old Mill at Pukekohe – A historic mill turned produce hub where he meets local farmers.
6. The Westfield shopping centre’s “O’Reilly’s” – Known for its “Irish‑style seafood chowder.”
7. Mount Eden’s “The Secret Garden” – A rooftop garden where he enjoys sunrise teas.
8. The Auckland Art Gallery’s café – A place where he finds inspiration in the city’s art scene.
9. The “Kauri” restaurant on the North Shore – Famous for its smoked salmon.
10. The “Mara” seafood shack in Devonport – A casual spot that he frequents for fresh oysters.

Each entry is accompanied by a short paragraph explaining what Thevenard appreciates—whether it’s the ingredients, the atmosphere, the people, or the history. The article links to photos of some of these places, giving readers a visual tour that complements the textual description.

4. Behind-the-scenes insights

The article also gives a peek into the chef’s day‑to‑day life: how he balances menu planning, supplier meetings, and his “quiet morning walks along the waterfront.” There is a segment on the challenges of keeping a restaurant running in a city where food prices can be volatile, especially for specialty ingredients like truffle oil or hand‑picked oysters. The chef mentions that he has developed a “recipe reserve” to buffer against sudden price spikes, and the article links to a follow‑up story on restaurant management in Auckland.

Another interesting note is the chef’s involvement in community outreach. The article quotes a local food‑bank initiative that Thevenard supports, providing free meals for homeless residents on the weekends. The link to the food‑bank’s website allows readers to learn more about the partnership.

5. How the article frames Auckland’s culinary scene

Beyond the list of favourite spots, the NZ Herald piece situates Thevenard’s narrative within a broader context of Auckland’s evolving food landscape. The article refers to a separate feature that profiles “The Rise of Farm‑to‑Table Restaurants in Auckland” and notes how chefs like Thevenard are at the forefront of that movement. It also references a cultural event—the annual “Auckland Food Expo”—and includes a link to the event’s program, highlighting Thevenard’s scheduled speaking slot.

The author ends with an evocative description of the city at dusk: the neon glow of the viaduct, the scent of seaweed in the wind, and the sense that every street corner offers a new flavor to discover. This imagery underscores the article’s central theme—that Auckland is not just a backdrop, but a living, breathing kitchen that fuels chefs like Jonathan Thevenard.

6. Takeaway for readers

The article offers more than a simple list. It presents a narrative that intertwines the chef’s personal history, his culinary philosophy, and a detailed map of his favorite culinary haunts. The multiple hyperlinks provide a richer experience: readers can explore the restaurant’s menu, watch the chef’s interview, or learn about the local farms that supply him. For anyone interested in Auckland’s food scene, or in the life of a chef who turns everyday ingredients into art, the piece offers both practical guidance and a compelling story.

In short, the NZ Herald article celebrates Jonathan Thevenard as a culinary bridge between tradition and innovation, while showcasing the city’s diverse and abundant food culture through a curated, intimate lens.