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Member Spotlight: Daniel Morini, Owner & Chef of Morell

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Morell, a modern bistro set on the leafy corner of Upland & Benson Road in Remuera, is the “restaurant” dream for both Daniel and Sarah Morini, this seasoned hospitality couple have worked for exceptional local & worldwide chefs and restauranteurs including Neil Perry, Peter Gordon, Frank Chek, Mark Wallbank, Simon Gault & Chris Rupe.

Here’s 10 questions with owner and chef, Daniel Morini, for this Member Spotlight.

 

What made you decide to go into the industry / what gave you your first start in hospitality?

I think I was always destined for the kitchen. My late Dad from Bologna Italy was a great chef, he always worked in restaurants when we were young. In 2001 he opened up his own restaurant in Pt Chev called Pasta & Opera. I was at SPQR then working as kitchen hand. Growing up in Freemans Bay/Ponsonby all my mates had a stint at SPQR, my older brother did also, who got me my first real job there at the age of 17.

What inspires you?

My culture is where I get most of my inspiration from, being Italian Maori is such a cool blend …. Both cultures are all about love, food, family, entertaining. My heritage and my people make me want to be recognised for what I have achieved.

What do you love about the hospitality industry?

The people you meet and work with. There are all bit crazy! I think you have to be to work in such a demanding industry. But honestly I love feeding people, it’s the most simple thing that can make a person so happy.

What are your key challenges?

TRAFFIC! LOL. My main key challenge is the work/life balance. It never feels like there are enough hours in the day.

What is the secret to your success?

I don’t think there is any great secret. It all comes down to hard work and passion… you have to love what you do. We are really genuine about what we do, everything about Morell is about love from the food, the service, the décor, everything.

What is the best piece of advice you have received to date in your hospitality career?

Honestly sometimes it’s hard not to get caught up in everything, and feel under pressure.

Two things I’ve heard over the years is “Don’t over complicate things” and my wife and I often go back to the old saying “it’s just a restaurant, we are not saving lives!” It’s just important not to take things too seriously and enjoy all the ups and downs.

What one piece of advice would you give to people starting out in the industry?

It ain’t easy! Be prepared to live and breath your business. And don’t have a baby two months before opening!

What do you think makes NZ Hospitality unique?

We are just one big melting pot of full of culture and flavour in a land that provides exceptional produce.

Which restaurants are on your dining bucket list?

Internationally – I would love to visit Felix Trattoria in LA and Osteria Francescana in Italy… although I could go on and on. Here at home, I would love to get to Apero on K road and Hai Kai in Wellington as I love the concept of Maori fine food.

What do you do to relax?

Believe it or not I don’t like relaxing! I love chaos. I come from a big family so I love having all the whanau over with kids running around and food always being cooked. I do love rugby league, having my alone time watching the games on record  when my wife and daughter are asleep is probably my biggest downtime.

Check out Morell’s website

Our fish today Pan fried tarakihi with sautéed asparagus, cherry toms, on potatoe whip with champagne sauce #freshfish #nzseafood #bistro #morell #fishoftheday #autumn #autumnmenu Happy Bday Chef! Kia huritau ki a koe! Buon compleanno! Much love & respect ✊ your Morell Whanau here, near & far 🙌🏾 #chefsbday #birthday #whanau #famiglia #love #respect #morell #morellbistro #owneroperator     

 

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