From his go-to post-shift ramen to the cheesecake that says “we care,” Ethan shares what drives him in and out of the kitchen. Let’s take a look behind the apron.

Q: What’s the dish you’re most excited to serve on the Dine for Good night — and what’s the story behind it?

I'm extremely excited to present our potato dish for the night. One of my favourite things is turning a humble & cheap vegetable into something really special & I am confident our chef's will produce something very exciting & tasty!

Q: Why did you want to get involved with Everybody Eats — what pulled at your chef heartstrings?

I was interested in Everybody Eats for a long time - but after stepping into a head chef role I've found myself caring tremendously for the wellbeing of my staff members - for me personally, the most important element of that is feeding them. I realize we have a tremendous privilege working in kitchens to always be around high quality, carefully made food. I want nothing more than to be able to share that privilege with as many people as possible - regardless of price point.

Q: If food is love, what dish says ‘I care about you’ in your kitchen?

Our cheesecake - it's our default birthday cake whenever a guest is having a birthday celebration - it's always heartwarming, chucking a candle in & bringing it out to a birthday song & really reminds all of us in the kitchen why we do what we do - to give people memorable experiences. 

Q: You’re hosting a dinner to help struggling families eat out — how does it feel knowing your food can give someone a moment of joy they might not otherwise get?

It feels both good & slightly sad - I feel happy that I am able to help make a small difference in a few people's lives - however food is a resource all of us have to consume daily in order to survive - one night is an amazing difference but I encourage everyone to support everybody eats at their home on Dixon Street as those volunteers are the true heros who ensure everybody eats almost every day of the week, every week. I hope this collaboration is the start of many more between EE & hospitality venues in wellington. 

Q: Let’s be honest — who taught you the most about food: your grandma, a head chef, or YouTube?

I've been lucky enough to have many mentors in my life. My partner, who introduced me to plant-based cooking, has been hugely influential in terms of my cooking style & signature. My Dad, Steve - who has been a head/exec chef for 30 years across Wellington, has provided me with constant wisdom & support throughout my career. I've also worked under some incredibly talented chefs, such as Shepherd Elliot, Asher Boote & Vic Hughes who have all provided me with a huge inspiration, encouragement & have all been incredible role models to look up to. 

Q: What’s your personal comfort food after a long night in the kitchen (and be honest — we won’t judge)?

My comfort food after a long night at work is probably a very stereotypical chef meal, cheap, quick & cheerful  - Ramen noodles - spruced up with some chilli crisp & spring onions. 

Q: What’s one ingredient you’d take to a desert island — and what would you cook with it?

I would take nutritional yeast ! I think I could eat just about anything I find on an island if I had it. Amazing savoury flavour - nutty, cheesy, umami deliciousness!

Q: Describe the vibe of The Botanist in three words — go!

Friendly, beachy, cozy

Q: You could cook for any three people (dead or alive) — who’s coming to your dinner table and what are you making?

Wow, Heston Blumenthal - definitely one of my favorite chefs - who has done incredible things lately in support of mental health causes. Finally, Kevin De Bruyne & Pep Guardiola - I'm a huge city supporter & I'd love to cook for them ! They're all in the U.K so I cook them a hearty British Sunday roast. Definitely a comfort meal from my childhood with a Scottish family. ‍

Q: Wellington weather: moody. Your food...

A warm soup to fill your soul !

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Q: What’s your food philosophy in one bite-sized sentence?

Local & Sustainable. The shorter the gap between a farm, bakery or any other supplier & our kitchen - the better the food is for our guests & the planet.

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