Man on the Street: Nathan Houpapa
Occupation: Executive Chef, Comensa Goup
Age: 46
How do you stay motivated?
Constant research and development, both personally and professionally. I oversee four restaurants serving contemporary Thai food, Vietnamese street food, traditional Chinese cuisine and dumplings, so travel has been really important in inspiring me to create exciting menus.
What’s your favourite restaurant?
Gochu, hands down. Always have a great experience there, from the service to the food. A really slick operation and did I mention the food?!
How do you keep up to date with current affairs?
On my phone with the following apps: Newshub, Guardian, The Spinoff and Stuff.
If you didn’t need money, what would you do?
I would live in the Far North and go fishing every day. That’s definitely my dream scenario.
What is the secret to success?
The ability to self-reflect and learn from your mistakes and to be able to admit when you are wrong.
What advice would you give your 20 year-old self?
You need to think a little more long term in your decision making! And don’t sweat the small things because they are just that – small.
What is the worst mistake you’ve made and how did you fix it?
Professionally, it has been not placing enough value on lower-level staff and the crucial part they play in any business. I rectified this by drastically improving pay and work conditions. It has been a great success and a huge lesson for me.
What is your advice for people to fund their dream?
Surround yourself with a good team of people with a similar drive and vision. It sounds a bit cliché, but never give up.
What is the best bit of advice, or quote, that resonates with you?
You can get more out of somebody with positivity and support than you ever can with aggression, negativity and heavy handedness.
What makes you feel alive?
Having a huge kingi on the end of my fishing rod. Waking up in the Far North, where I go and camp and fish as often as I can.
