Tony Stewart

The owner of Auckland fine-dining restaurant Clooney is “incredibly excited” about the future of his eatery, thanks in large part to the arrival of new head chef Nobu Lee. “He is such a humble, hard-working and talented chef, and we have the same vision for Clooney.”

How has Nobu’s arrival influenced Clooney’s cuisine? Having discussed our direction in depth, we’ve decided to go completely New Zealand with our ingredients, and regional where we can. It’s something I’ve been thinking about for some time and it’s nice to have that support. It causes problems, but also makes us appreciate what we have and work so much harder.

What is the most amazing overseas dining experience you’ve had? Noma in Mexico was a dining experience like no other. That man [chef René Redzepi] is a genius, and his knowledge and comprehension of ingredients and how they can be used were mind-blowing.

Have you ever eaten at McDonald’s? Never.

What’s a favourite childhood food memory? Working at my father’s fruit and produce market in the school holidays, going to work at 4am, unloading the train wagons filled with every fruit and vegetable imaginable, then waiting for the auction room to fill up and auctioning to take place.

Is healthy eating a priority? Yes. I never eat deepfried food and I make a point of eating a balanced diet.

How would you describe your diet and lifestyle?

It’s a bit erratic. I have a great breakfast, seldom eat lunch and have a staff meal when working at night. I definitely eat better on my days off. Sunday is always a trip to the Avondale markets where I buy a heap of tomatoes to reduce to use in various ways over the week. That keeps the family fed and me with an easy snack if I do take a lunch break. What did you have for breakfast today? Six slices of MacKenzie Station Seed & Grain toast with half a banana on each, six Weet-Bix and Puhoi Valley homogenised milk and a protein shake with another four bananas.

What did you have for lunch today? Nothing. What’s a typical evening meal at home?

I try to barbecue when the weather is good. It’s usually Te Mana lamb or scotch fillet, fish – ideally a small hāpuku – tacos or handmade pasta.

What happens when you dine at friends’ homes? I’m a nightmare when out in restaurants, always thinking of changing something, so I make a point of shutting up and relaxing at friends’ homes.

What’s your idea of food hell?

My mother cooking meat.