Andrew Lautenbach first discovered his passion for food at home with his Oma, something he would eventually turn into a career.
For Andrew Lautenbach, the culinary journey began cooking alongside his oma in rural Waikato. It was here that he discovered his love of cooking and food.
His journey has since led him to study the culinary arts in Hamilton, where he earned his City and Guilds and worked at The Grand Chateau more than twenty years ago.
Moving to Auckland was a pivotal step for Lautenbach, as he worked in restaurants that challenged and inspired him every day. Each experience taught him something new, shaping his skills and resilience as a chef.
He also worked in London and as a private chef in a luxury chalet in the French Alps. He is now Executive Chef at The Hotel Britomart, one of downtown Auckland’s most sought-after stays.
During his time at O’Connell Street Bistro, Lautenbach garnered most of his inspiration. He said that although it has now closed, much of his time with Chef Stephen Ward taught him the importance of leading by example and fostering a strong team dynamic.
“You truly are only as good as the person next to you. The value of collaboration and support in the kitchen is very important.”
He has also found immense inspiration in seasonal produce. The freshness and diversity of ingredients have challenged him to think creatively, whether through flavour pairings or techniques. Each season has brought new possibilities, and he has loved exploring how to showcase those ingredients in his cooking.
In the past six months, Lautenbach’s primary focus has been rebuilding a stronger team. He knew this process would take time, so establishing a solid structure was crucial.
“I've implemented clear protocols to ensure that recipes are accurate and consistently followed, which not only helps maintain quality but also fosters confidence among the team.”
These changes have already started to yield positive results, and he was excited to see the team continue to grow and innovate together.
According to Lautenbach, a significant challenge facing the industry has been the cost of goods, making it difficult to provide customers with perceived value for their money. As prices rise, chefs and restaurants must be innovative in presenting their offerings while still maintaining quality.
Additionally, there has been the issue of chefs being promoted without the necessary experience or skills, which he said was often a strategy to retain talent. He added that while supporting and developing staff was necessary, this could lead to situations where individuals overestimate their capabilities. This impacted the kitchen’s efficiency and output and cost the business.
Working alongside talented chefs and being able to travel the world has been the highlight of Lautenbach’s career. He said it had given him some great experiences and perspectives. He added that to be still cooking and loving his job after 20 years was a personal achievement he was proud of.
Lautenbach has always been excited to explore new food trends, even though his cooking style had tended to lean towards the classics.
“I believe that sticking to my strengths allows me to create dishes that are both timeless and meaningful,” he said.
“As for predictions for the coming year, I see cooking over charcoal gaining more popularity. It’s a technique that adds incredible depth and flavour to dishes. I hope more chefs will begin to use this method.”
In the future, Lautenbach hoped to focus more on sustainability in his culinary practices and incorporate more locally sourced and seasonal ingredients. This will enhance the quality of his dishes, support local producers, and reduce environmental impact. He said strengthening the hotel’s relationship with suppliers was also crucial.
“Additionally, I would love to explore opportunities to share my passion for cooking through teaching, helping to inspire the next generation of young chefs,” he added.
“Ultimately, my goal is to keep growing both personally and professionally and continue to push the boundaries of my culinary creativity.”
For younger chefs, he advised them to stay open-minded and embrace every experience as a learning opportunity. He said the industry is fast-paced and can be challenging, so it was important not to take things personally.
Andrew Lautenbach added that asking a “stupid” question was always better than remaining uncertain. Seeking clarification could show a willingness to learn and grow, which is essential in this field. Being proactive, taking feedback graciously, and not hesitating to seek out mentors who can guide you along the way were also on his list.
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