For Rebecca and Dariush, owners of Cazador and San Ray, hospitality has always been about more than food. It is about connection: to people, to place and to purpose.
Their story begins more than three decades ago when Dariush’s parents opened Cazador, a small family-run restaurant with a focus on premium sustainable meat. When the couple took over in 2012, they carried forward the same principles that defined the business from the start – generosity, quality and integrity.
In 2024, they opened San Ray, a bright and modern bistro in Ponsonby serving breakfast, lunch and bistro classics cooked over coals and woodfire and inspired by the vibrant flavours of Southern California and Mexico. While the two venues have distinct personalities, their foundation is shared.
“Both are built on respect for ingredients, for people and for place,” says Rebecca. “We buy locally, cook simply and let the ingredients speak. We respect our guests and prioritise their experience above all else.”
That approach has seen Cazador recognised as one of the country’s top dining destinations, recently taking out Metro Restaurant of the Year Supreme Winner, along with Best Service, Best Dish, and Best Ode to the City. San Ray, meanwhile, was awarded Best Non-Alcoholic Selection, cementing its place among Auckland’s most thoughtful new eateries.
But for Rebecca, these accolades are not the goal, they are a reflection of something deeper. “We don’t do what we do for awards,” she says. “Seeing our team’s hard work recognised feels amazing, but it’s really about the people. It’s a celebration of their skill, dedication and hard graft.”
And people are at the centre of everything they do. Cazador has become a cornerstone of its neighbourhood, a place where staff greet regulars by name and make first-time diners feel at home.
“Cazador has been part of the community for decades,” Rebecca says. “There’s a strong sense of connection, from our regulars to neighbouring businesses. While we’re still new to Ponsonby, we love being part of the mix and getting to know the different personalities that make the area what it is.”
That focus on genuine hospitality, the sense of being “seen, not just served,” is what keeps people coming back.
In an industry often characterised by competition and pressure, Rebecca takes a different view. “I don’t see other restaurants as competitors. There’s no point being the last restaurant standing. We’re all part of something bigger, a community that thrives when we support one another.”
That belief in collaboration extends beyond the kitchen. As a family-owned business, Rebecca and Dariush know the importance of small operators supporting one another, from local growers to independent artisans. It is why they are enthusiastic about campaigns like American Express’ Shop Small, which encourages New Zealanders to spend with small, independent businesses.
“Shopping small keeps communities thriving,” Rebecca says. “Independent businesses bring character and connection to a city. Initiatives like Shop Small remind people that spending locally sustains creativity, craftsmanship and livelihoods – it really makes a difference.”
Operating two busy venues has also given them a close-up view of how dining habits are shifting. “People are dining out less often but choosing more carefully,” she notes. “They’re seeking real experiences, quality food, thoughtful service and genuine value. Authenticity and integrity matter more than ever.”
And that authenticity is something Cazador and San Ray have in abundance. Whether it’s the slow-cured charcuterie and wild game of Cazador or the bright, smoky energy of San Ray’s woodfired kitchen, both restaurants express a love for honest cooking and heartfelt hospitality.
The couple’s forward focus remains clear: refinement, not reinvention. “At Cazador, we’re always refining what we do,” says Rebecca. “At San Ray, there’s room for experimentation. Both venues are growing in their own way while staying true to who we are.”
For those dreaming of following a similar path, Rebecca’s advice is practical but encouraging. “Timing is key. Wait for the market to be ready before you make your move, then build something authentic. Be prepared to wait and work hard before you’re rewarded. It’s a long but very satisfying journey.”
That steady, community-minded philosophy is what continues to set them apart. In an industry built on connection, Cazador and San Ray remind us that success is not about being the last restaurant standing, it’s about standing together.
Cazador and San Ray are proud to be part of the American Express Shop Small campaign – a national movement founded by American Express to ignite passion for small businesses, call attention to the valuable contributions they make to their communities and the economy and encourage shoppers to support them. American Express has generated over $49 million in spend to local businesses through Shop Small in New Zealand from 2020-2024.