Karen Armstrong, General Manager
You're highly likely to come across Karen during your visit to Mudbrick. She started with us in September 2001 and of course, was a gift from god. She started with us as a Manager having moved to the island, lured by Waiheke's beauty, charm and superb environment for raising her three very beautiful daughters. As time passed it soon became apparent that Karen had a wonderful way with both customers and staff alike that came quite naturally to her. She was promoted to Restaurant Manager to oversee the entire front of house staff, and seemed to rise to this challenge and run the Mudbrick in a seemingly effortless and stress free environment. Subsequently she was promoted to General Manager to oversee both the front of house and kitchen operations. We have a delightful painting in our cellar shop entitled "Lunch at the Mudbrick" which provides some insight into what can be simultaneously happening at Mudbrick during one time - suffice to say if you have never encountered this painting, that it can be rather busy at Mudbrick - it's a popular spot!But Karen is at the helm and runs it like a well-oiled machine, both with military efficiency, and so much love. She chooses really lovely people to work in the restaurant and the result is a friendly, happy environment - we welcome you to come and discover this for yourself - and if you meet Karen, either looking after your table or perhaps your wedding celebration, I am sure you will know exactly what I mean.
Andreas Lindberg - Head Chef
In his home country of Sweden, Andreas had the privilege of working in one of the country's top Michelin starred restaurants, Ponthus in the Greenhouse.
He has also worked in top fine dining restaurants in London, Germany, Spain and San Francisco, before he moved to Sydney, where he took up a post at the acclaimed Aria restaurant adjacent to the famous Opera House.
So there we have Andreas's credentials. Now its time to talk about the man himself, because if ever I have learnt anything about hospitality and chefs in my 14 years of running this restaurant, it is that a chef's personality sits on that plate before you. Credentials help create something special, but passion is what you want to arrive at the table. And Andreas has plenty of that. Sensitivity and creativity follow the winding path of preparation - you've either got it, or you haven't - I don't believe it can just be learned, it's something you have a talent, an affinity for - it's rare.
Andreas has changed our culinary lives since arriving in our kitchen. He is clever with food. Much talk revolves around fresh, seasonal ingredients - yes, we applaud that concept and have grown our own greens to take advantage of that as much as we can here at Mudbrick. But what is happening at Mudbrick is so much more than that. A really good cafe will present simple, beautiful fresh food from the best ingredients. Andreas goes way further than that. He extracts essences, he makes little reductions, he prepares his own ground powders, he whips up his own little sorbets... the amuse of the day is some little flavour-burst from what he is working on at present... Much talk revolves around food that is too fussy, yes, we agree with that, but fine food, really interesting beautiful food with such flavour interest hasn't just occurred, as every good cook knows, it's been skillfully treated, yet presents as deceptively simple. There is alot going on in every dish at Mudbrick, and It's very exciting for both of us as owners, says Robyn, in that we feel the Mudbrick has reached a new level in sophistication regarding its food with such internationally experienced chefs at the helm: Our head chef, Andreas and our Sous Chef, Matisse have both worked in Michelin starred Restaurants. This delivers you an experience you'll love and remember but most importantly, you'll enjoy!
Matthias Schmitt - Sous Chef
Matthias served his apprenticeship at "Im Schiffchen" in Dusseldorf, a restaurant holding a very rare and coveted 3 michelin stars. He then worked at "Lorenz Adlon" which is also a Michelin star holder, in Berlin. You can imagine how excited we were when his CV came through the email! Andreas always enjoys somebody who is really well trained and disciplined to accompany him in the kitchen, but as mentioned before, the passion must be there or nothing else will follow. So when he wrote in his CV "the warm kitchen is my passion", we thought: he sounds like our kind of guy. "The Beach is my passion" wouldn't quite have made the same impression. He has a special interest in meat, fish and shellfish - we know you will enjoy the special influences he brings to our kitchen.
Lark Davis - Floor Manager
Lark
Before Mudbrick Lark worked for Norwegian cruise lines for 3 years sailing the
Lark also has a long affinity with wine, having worked in the vineyards around Waiheke and in Blenheim he can always recommend a great food pairing.
He also speaks French and Spanish and is always happy to give a wine tasting in French when needed. He also has a lovely name don't you think?
Justine Hoggard, Functions Manager
Justine has worked for us for over six years, after coming to live on beautiful Waiheke. She was commuting to Auckland as a wedding co-ordinator, but decided to apply to work at the Mudbrick so she could further her chosen career in one of the most beautiful environments around. She started with us as a functions assistant, and has since taken control of the myriad of weddings, launches, conferences and a la carte bookings that make up the tapestry of what we do on a daily basis. Justine has an incredible head for detail, and it is very comforting to know that she is always happy to ensure all functions and wedding celebrations run at their smoothest. It is her job to ensure all the correct menu's are delivered to the chefs, and all bookings and special requests are relayed to the floor staff. She is so diligent and hardworking, with a real commitment to ensure that your every wish will be attended to, just how you have envisioned it. She has a lovely way about her and I am sure that if you ever encounter her over the phone, or if you meet with her to discuss a function at Mudbrick, you are in the very best of capable hands.
Irish (James Porter) - Sommelier
Well, that's what we call him, Irish, because of course he is Irish, and it all started when somebody else was called James which is what his real name is, so it was easier to refer to him simply as Irish. He seemed to come when he was called, so it stuck.Irish started with us as a waiter in 2000, in a similar manner to how we still employ people presently. He arrived with his backpack on his back, an experienced waiter travelling around the world, using his trade to experience new lands and far away places. We are always glad to see them at Mudbrick, for the new ideas, the fresh enthusiasm, and the excellent international service standards that they bring with them. But it is always sad to see them go, after watching them integrate into the Waiheke community, making new friends and becoming part of every day life here. But every now and again - you get lucky...when somebody decides they like it at Mudbrick and might just stay a little longer. This is of course the case with Irish, who, after 7 years and counting, is still with us and whom we rely on to a very large extent, more so than you might imagine. He is a wine expert:he loves wine, he buys wine, he stores wine, and he drinks wine, but not too much, which is the perfect Sommelier. Feel free to ask him about New Zealand wines and respective vintages, he is very good at providing comparisons, and has an up-to-date opinion of what's drinking well at present. People have remarked to me that after being looked after by Irish at Mudbrick, that he is the best in Auckland. He has an immaculate level of service and professionalism and is the treasure amongst the jewels at Mudbrick.
Jason Collins, Manager
Jason comes to us from England. He has a degree from Sheffield University, a BSC(Hons) majoring in Hospitality and Tourism. He joined our team in 2000.Jason decided he liked our beautiful Island and stayed longer than his intended travelling itinerary dictated. He bought property here (a wise man!) and is now a highly respected member of our management team. Jason looks after our weddings and busy a la carte shifts. If you are lucky enough to have Jason as your Manager for your wedding, you can relax, and enjoy the fact that he will look after every aspect of your evening in a thoroughly professional manner - you are indeed in very good hands. If you encounter Jason during an a la carte visit, I know my comments will be confirmed when I say that he is exceptionally good natured, nothing is too much trouble, and his calm and personable manner will contribute very positively to your dining experience at Mudbrick.
Martin Pickering winemaker
Born and raised on a dairy farm in the Waikato region, Mudbrick winemaker Martin Pickering started at Mudbrick just after harvest in 2004.His work with wine began back in 1993 at Flora Springs Wines in Northern California's Napa Valley, and saw him work in regions like Bordeaux, France, whilst returning to New Zealand to increase his winemaking experience.
In 2000 he studied Wine Science at the Eastern Institute of Technology, and has also worked as assistant winemaker at vineyards around the country such as Goldwater Estate on Waiheke Island and Brookfields Winery in Hawkes Bay.
He likes to describe his winemaking style as a clean, fruit forward and modern style,and he aims to express the fruit quality and reflect the terroir with each vintage. His favourite variant is the Bordeaux blend, as to whether it's a Cabernet Sauvignon predominant or Merlot predominant blend, dependant of course upon vintage.Martin has an acute palette, and has contributed enormously to our Mudbrick team in the New Zealand national wine-tasting events. Nick, Robyn and Irish are the other participants and have managed to win the trade title twice.
Martin tends to make wines in a similar vein to how he would like his personality to mature: Refined, elegant, sincere, with substance. He is working from a base at present: big, bolshy, brash, cocky.
