In 1958, over fifty years ago, Valerie and Phillip Littlejohn opened Orsini’s Restaurant in Wellington. Then, two decades ago, the Littlejohn family bought Sails Restaurant in Auckland. This professional restaurant family shares a passion for all aspects of great dining experiences. Now, several restaurants later, Valerie and her son Bart, true restaurateurs, operate Sails restaurant with a dedicated team of hospitality professionals who have worked with them for well over a decade.
Bart Littlejohn
Bart Littlejohn is a product of his environment. Raised and educated in his parents’ Wellington restaurant, Orsini’s, he began his ‘official’ apprenticeship at the age of fifteen in Orsini’s of Auckland. After working all positions from pot washer to duty manager, Bart went on to work in many of Auckland’s and Sydney’s famous restaurants and hotels.
After a five-year OE in Europe working as a Corporate Sales Manager and Retail Manager for Boisdale Wines, Chelsea, Bart returned to Auckland to manage Bell House for the second time with owner chef Simon Gault before buying Sails Restaurant in 1991.
Jason Blackie
Jason Blackie started his cooking career — as many great chefs have — by working as a kitchen porter. After studying at AUT Chef Training School, Jason headed overseas and worked in several European kitchens before returning to take the Sous chef position at the French Café.
Jason Blackie was originally employed by the Littlejohns as Sous chef, but his talent was quickly recognised and he was elevated to the position of executive chef. Jason is a real chef, far more at home cooking on the hot line in the Sails kitchen than in his office. Through traveling and dining throughout the world, he continues to build on his culinary skills and techniques. Jason is not one for competitions; however, he has been named a New Zealand Beef and Lamb ambassador and the National Supreme Seafood chef as well as the overall winner in the Great Auckland Seafood Challenge for the best seafood dish in Auckland, which was voted for by Auckland diners.
Gerard Mooney
Gerard Mooney was raised in Christchurch but moved to Auckland to pursue a career in hospitality. He started in cafés, but it was Gerard’s determination and willingness that got him his job at Sails Restaurant. He joined the team as a runner in 1994. He soon undertook a hospitality apprenticeship, progressing through the ranks to take over as Restaurant manager.
Gerard has worked closely with Bart over the years to develop the Sails restaurant of today. As well as supervising the daily running of the restaurant, Gerard also controls the extensive cellar wine list with valued advice from the sommelier team.
Justin Green
Justin Green grew up in Liverpool, England. He started his hospitality career for the English Forces Institute NAAFI, which operates pubs and restaurants on military bases. He was then employed as the youngest pub manager ever for Whitbread Breweries and developed his cocktail knowledge at the world famous Smollensky’s Balloon Cocktail Bar in Piccadilly, London. Justin relocated to New Zealand and worked as restaurant manager for “Port o Call” before joining the team at Sails in 1995.
As well as running the bar, Justin takes an interest in the overall operation of the restaurant, making him an ideal duty manager. Recently Justin won the Appleton State Rum Master Class challenge and the Auckland Glenfiddich cocktail challenge.
Dean Larking
Sails Restaurant is fortunate to have Dean Larking, one of most experienced and knowledgeable sommelier in New Zealand, to assist diners in making a selection from the Sails cellar. His advice is invaluable, whether you want to match food and wine, contrast styles, or simply get some professional advice on vintages in order to enhance your enjoyment of the Sails experience.
For the Sails team, wine plays an important part in their culture, and the evolution of wine is a constant topic of conversation.
