After graduating from hotel management, Kiran Ghate began his hospitality career as an F&B attendant at the banquets of Mumbai’s famous Taj Hotels in 2005, introducing him to the industry.
His culinary journey began in 2008 as an associate at JW Marriott, Mumbai. He was assigned to the specialty Asian restaurant Spices, where he honed his skills in modern Japanese, Chinese, and Thai cuisines. The restaurant was recognised as having the best Asian food in Mumbai that year, marking his early contributions.
Driven by his passion, Ghate moved to New Zealand in 2009 to pursue the culinary arts. He lived in Wellington for 14 years, gaining experience with different hotel brands before joining Naumi Hotels in 2019.
“Throughout my career, I've garnered several prestigious accolades, including the NZ Beef & Lamb Excellence Award in 2018 and the title of Best Festival Chef at Eat Drink Play in 2022,” said Ghate.
“I've also made significant contributions to the community, organising two gala dinners for up to 450 guests each at Wellington Kids Hospital charity events. Giving back has always been a core value of mine.”
Specialising in Asian cuisine, Ghate has focused on the rich flavours, techniques, and vast array of regional dishes while staying true to their roots. He has drawn inspiration from local and regional produce, emphasising the importance of showcasing these ingredients on the menus at Lola Rouge and Naumi Hotels, where he heads culinary operations.
The restaurant features some of New Zealand’s best produce, including Ora King Salmon, Lumina Lamb, Lot 8, Zelati, Mushroom House, Little Micro Green Garage, Wellington Sea Market and Dough Bakery.
Lola Rouge recently launched a new dinner menu concept that takes diners to the Orient. Featuring small plates, this innovative menu has been adapted to the current economic situation while showcasing culinary creativity and business acumen.
Some of the menu highlights include Torched Ora King Salmon, Zafrani Chicken Cornetto, Lumina Lamb Loin, and Fish Moilee. Dishes like XO Silken Tofu, Pumpkin Korokee Yellow Curry, and Wok Tossed Noodles with oyster mushrooms have recognised the growing demand for plant-based options.
Desserts include Ube Supreme, a Purple Yam Mousse Cake, Kalamansi Popsicle, and Carrot Ambrosia with oat milk gelato from Wellington's award-winning Zelati.
The High Tea By Naumi concept, served in the parlour, is a fusion of Paris and Singapore, offering modern French desserts alongside Asian flavours, including roti jhala, kaya butter, tandoori scones, Hojicha choux, Santos coffee ganache macaron, and raspberry opera with local Wellington honey from Grafter’s Honey.
Understanding the importance of nurturing future talent, Naumi Hotels also has ongoing internship programmes with culinary schools like Le Cordon Bleu and Weltec at Lola Rouge. These programmes offer students ten weeks of industrial experience working alongside professional chefs, helping them build confidence and practical skills.
This initiative has supported the next generation of chefs and addressed the industry's skilled labour shortage, with several interns being recruited to commis-level positions.
Adapting to current market demands and mastering financial aspects such as pricing menus accurately and managing costs effectively have become crucial for success in today's competitive landscape.
To these upcoming professionals, Ghate advised relentless pursuit of their passions, embracing challenges, learning from failures, and being determined.
“My role in the pre-opening phases of Naumi Studio and Naumi Hotels and launching Lola Rouge, as well as "High Tea By Naumi," have been significant achievements that have shaped my journey and underscored my passion for culinary excellence and community engagement.”
In his journey at Naumi Hotels, Ghate’s ultimate ambition has been to earn industry accolades that recognise Lola Rouge & Naumi Hotels as trailblazers in the culinary world.
By nurturing a team of talented professionals and fostering a culture of continuous improvement, he aims to establish Lola Rouge & Naumi Hotels as a renowned destination for culinary excellence, locally and internationally.
