LUCIEN LAW

RESTAURATEUR, FOUNDER OF SAVOR GROUP

Your family has a background in restaurants – tell us about that.

My father came to New Zealand from China when he was four and his family worked as market gardeners. Dad set up Mandarin, the frst fully licensed restaurant in Hamilton. It was very much family-run and I have fond memories of Sundays spent prepping for the week – Dad butchering, my grandparents making dumplings and a fantastic shared dinner at the end.

You started out in advertising working at Saatchi & Saatchi in London before returning to your first love – hospitality. How does one inform the other?

Advertising teaches you to look for creativity in diferent places and within your team. Finding new ideas is crucial for developing a creative culture, and that applies to any great restaurant.

What makes a great restaurant?

People don’t go to restaurants because they are hungry; they go because they want an experience, whether that’s for the amazing craft of cooking, or something bold and fun.

What are your views on the Auckland food scene?

When I opened Ebisu 10 years ago, the central city was just beginning to come to life. But it has really come of age in the past fve years. While everyone is doing something diferent, the one thing I believe we’re all doing is championing New Zealand produce and without doubt we’re blessed with some of the world’s best.