The Nugget: Gareth Stewart

Chances are, if you’ve eaten an amazing meal around Auckland in the last few years, it’s probably had Gareth Stewart’s magic hands attached to it. He’s Executive Chef at the Nourish Group which owns 14 iconic NZ eateries, including Euro Bar and Restaurant and Jervois Steak House.

It’s a fitting position for a guy who’s logged over 23 years in some of the world’s finest restaurants, serving everyone from the Queen of Spain to Gordon Ramsey (“cleared his plate, didn’t complain”), before his move to NZ.

Not bad for a lad who, on his first day on the job at a 2-Michelin star restaurant, butchered not only the meat he was cutting, but also his finger - which saw him rushed to hospital. His finger remained intact. His pride less so.

Still, armed with the basics learned from his mum, an amazing home baker; and a love of spice and flavour learned from his Jamaican grandmother on his dad’s side, nothing was going to stop Gareth. The rest he picked up on the job and he still can’t get enough of the buzz of the kitchen - although the 100 hour weeks have less appeal these days.

Mind you, compared to Bluff oyster fishermen, he’s got it easy. He’d know, after going out with them on one memorable occasion to lend a hand. His reward, apart from surviving? A bit of respect from some old seadogs and several-hundred-dozen, fresher-than-fresh bluffies to personally escort northwards and deliver straight into the salivating mouths of his insatiable restaurant patrons.

At work Gareth likes his kitchens clean. (He also reckons his car is spotless. His home, thanks to two young kids, less so). No suprise he also loves the sharp, clean lines of 3 Wise Men clothes - particularly our very appetising midnight blue Tux (The Quintessential, $700), worn here with our tasty black Oxford shoes (The Ringo, $230 or 2 pairs for $333), and extra-crisp wing-collar shirt (The Prince, $120 or 3 for $300), garnished with our patterned bow tie ($60).

Gareth’s food is all about simplicity. “It’s the hardest to cook because you can’t hide behind it.” He also believes in constantly tasting, only these days with a small spoon. Along with regular kettle-bell workouts and running after his two ebullient young boys, it’s a genius way to stay as fit as a fiddle and as sharp as a Japanese stainless-steel 10” Chef’s knife – which happens to be his personal favourite.

Top bloke Gareth. And a top chef. For further proof make sure you book the Chef’s Table at Euro - his happy place. Just don’t ask him to cook brains. He’d rather use them, than eat them. So we made him use his to answer a few questions for us. Enjoy!