Simon Velvin, Semi-Permanent director, fitness instructor, at Fidel’s Cafe

IGREW up in Wellington and Fidel’s was the spot we used to go to all the time. We used to go out the back and smoke durries. I’d always get the blueberry pancakes. It’s always been a cool spot. I love the chicken salad. It’s healthy, lean and mean.

I like the atmosphere here, and the staff are friendly. You always know that you’ll get good food here too.

I’ve lived in Auckland since 2004 but I come back here pretty regularly, about once a month, because all my family live here. I’m in Wellington this week until this weekend, for an event I run called Semi-Permanent, which is like the TED talks for creatives.

Wellington has some pretty good cafes. I also like Olive Cafe and Deluxe does a pretty mean vegan sandwich, although I had one yesterday and it didn’t have quite as many brazil nuts as it used to.

I’m really into healthy food and living. I’m a group fitness instructor at Les Mills. I teach RPM and grit. I’ve been doing that for about four years. I stopped playing rugby and a friend of mine who is the programme instructor for Auckland’s RPM asked me if I wanted to train, and the next thing I was on my bike.

I’ve always been fussy about my food.

Although I grew up on meat and three vege, my ultimate diet would be to get rid of all the dirty carbs and just eat nice yummy salads and protein. I like icecream and yummy cakes, though.

One thing I’ve found it hard to find in Wellington is a really decent sandwich.

There are a lot of paninis, but in Auckland, you get these delicious fresh, healthy sandwiches.

I’m an accountant by trade but I shifted to Auckland to set up the Design Agency in 2004, and then I sold it. I started Semi-Permanent 10 years ago, and it’s an annual two-day conference which runs seminars about fashion, film, technology and street art. We bring these inspirational people out to talk and put them on stage, and people listen and learn stuff. This year, we’ve got the guys from RDA who designed the Nike ID site, and the Sydney typographer, Gemma O’Brien, who does hand lettering for Vodafone, the New York Times and Canon. It’s like a global gathering of pure talent and new ideas, and it has a real festival atmosphere.

I’ve also set up a meat exporting company recently. I love good meat, and we’ve got a family farm down south, in Ranfurly. My grandparents lived on it, and we spent our winters down there as kids. They farm lamb and beef.

My dad had a brain tumour, and he’s a doctor, too, and he went to a holistic healing centre in Melbourne where they put him on a totally vegan diet. Apparently the best diet for your body in that position is a vegan one. Along with medication and exercise, he managed to crack it and the tumour has gone, which is fantastic.

I really love to cook at home when I’m at home. For SemiPermanent (the chef), Sam Pope, is doing a special private menu for our guests. They’ll be served eel, lamb and pavlova. It will be a showcase of typical Kiwi fare.

Semi-Permanent is on this Friday and Saturday in Wellington. semipermanent.com