| |
| BART LITTLEJOHN
- Restauranteur |
| Bart littlejohn is a product of his environment.
Born, raised and educated in his parents’ Wellington restaurant,
Orsinis, he began his ‘official’ apprenticeship at fifteen
and was helping run the restaurant, now in Auckland, by seventeen.
It was a great grounding for a career in hospitality and lead him
into positions within the hotel and catering industry in Sydney,
the restaurant industry in Auckland and finally into managing Bell
House, Auckland, for owner and chef Simon Gault. During a four-year
hiatus Bart worked in London as Corporate Sales Manager and Retail
Manager for Boisdale Wines, Chelsea. On returning to Auckland he
managed Bell House again before buying Sails Restaurant in 1991.
Although Bart now has two managers to help run the restaurant he
keeps in touch with his customers by working on the floor and in
touch with the industry as a whole by serving on the Auckland Restaurant
Association committee. |
|
|
| JASON BLACKIE -
Executive Chef |
| Jason Blackie started his cooking career as many
great chefs have, by working as a kitchen Porter. Following this
he studied for two years at AUT Chef Training School. The school
taught him some good basic skills, but it was overseas exposure
during working holidays in Austria and England, and a lot of miles
in different kitchens, that taught him the most. He returned from
his second OE (overseas experience) to take up the position of Sous
Chef at The French Café under the renowned Kate Faye. After
The French Café Jason moved to Sails and has been the executive
chef here for the last three years. In 2002 he won the National
Supreme Seafood Chef award. In 2003 he was named New Zealand Lamb
and Beef Ambassador and was asked back as a judge at the 2003 Supreme
Seafood Chef Awards. Not bad for an ex-kitchen porter who prefers
to cook than compete. |
|
|
| GERARD MOONEY
- Restaurant Manager |
| Gerard Mooney is a ‘Mainlander’, a term
given to people from the South Island by - people from the South
Island! He was born and raised in the garden city of Christchurch
where he managed the catering section of the Merivale Health Store.
But after a number of years in the health industry Gerard decided
to move to Auckland to pursue a career in hospitality. With no experience
but plenty of determination he took on two cafe jobs, at minimum
wage. He survived financially by living in a converted broom cupboard
at a local backpackers. It was Gerard’s determination, and
willingness to start at the bottom to achieve his goals, that got
him his first job at Sails in 1994. He started off as a runner but
soon progressed to section waiter and then Sommelier before taking
over as Manager in 2000. As well as ensuring the day to day running
of the restaurant Gerard works closely with head Sommelier, Conrad
Hardy, to maintain Sails’ extensive cellar style wine list. |
|
|
| JUSTIN GREEN
- ‘The Barman’ |
| Justin Green grew up in Liverpool, England. He started
his hospitality career as manager for NAAFI (Navy, Army, Air Force,
Institute), an organisation that operates pubs, restaurants, shops
etc on military bases throughout the UK. On the strength of this
Whitbread Breweries then employed him as their youngest Pub Manager
ever. While still in England he worked at the world famous Smollensky’s
Balloon Cocktail Bar in Piccadilly (it was here that he developed
his immense cocktail knowledge) and managed London’s only
French Creperie. Justin moved to New Zealand in 1988. His first
job was running the famous eighties icon, the ‘Lorne Street
Bar and Grill’ in Downtown Auckland. He then moved to ‘Port
O Call’ in Devonport as Restaurant Manager. Justin came to
Sails in 1995 and as well as running the bar he is the restaurant’s
official authority on almost every drink ever made. So when a customer
ask for an unknown drink, we just say “of course Sir”,
and go to ‘The Barman’. |
|
|
|
|
|
 |
