About The Chef
Gerrard O'Keefe, Executive Chef
At Heritage Auckland, our food philosophy is based on The Good Food Project. This project is our commitment to celebrating more of New Zealand's vibrant, flavoursome, nutritious and sustainable food in our menus.
We are committed to have more seasonal and local produce, plant based dishes, looking after dietary needs and nutritious kids' meals. We are proud to be the first vegetarian accredited hotel restaurant in New Zealand. in addition to our conventional breakfast, we offer the RAW Breakfast Bar. The RAW breakfast is based on unprocessed and uncooked plant foods, such as fresh fruit and vegetables, sprouts, seeds, nuts, grains, beans, dried fruit and seaweed. Nothing is cooked above 41 degrees Celsius as cooking above this temperature is believed to diminish enzymes in food that can assist in the digestion and absorption of food. Cooking above this temperature is also thought to decrease the nutritional value and "life force" of food which is why raw food is also call "living food".
We welcome you to try our exquisite creations!