For Norka Mella Munoz, the path to becoming an award-winning chef began at a young age growing up in Chile. There were many people there who influenced her.
Her mother was an excellent cook and always produced wonderful meals for family and friends. But it was her grandmother who had the time to teach her how to cook. Norka’s parents had a clothing stall at the flea market in Santiago and by being around them she learnt about customer service and the art of talking to people. When she was there, she learnt from other stall holders about the preparation and handling of food. It was Toña, the owner of a nearby seafood stall, who taught her how to gut, clean and fillet fish and Norka says that she was the special one showing her how to appreciate food.
Nearing the end of secondary school Norka saw an advertisement for a cooking school and went to talk with them. They told her that cooking was universal and was a career that would allow her to travel the world. She decided, “This is what I want”. After training and working in the industry for a few years she saw an advertisement for working holiday visas in New Zealand. She arrived in Auckland in 2003 with no contacts and speaking no English. She started as a kitchen hand and then moved up the ranks. But to get a higher-level job she needed English and enrolled in a one-year course at Unitech to learn the language. After this there was no stopping her. First, teaching cooking and then moving on to become head chef at Mangapapa Hotel, Kinloch Manor and finally Wharekauhau Country Estate.
In 2024 Norka was named “Best Luxury Lodge Chef of the Year”. She enjoyed the recognition but she knew she was working long hours and too many days. She wanted a better work/life balance. She was missing out on being with her daughter, doing things like attending teacher/parent meetings and watching her play netball. But most importantly, she missed having family meals home in Greytown. She recalled her parents asserting that the table was the heart of the house where things could be shared – talk, food and enjoyment. And so she took on the role of Executive Chef at Palliser Estate to be closer to home and to work more regular hours. As she puts it, “Now I have a life”.
She was missing out on being with her daughter, doing things like attending teacher/parent meetings and watching her play netball. But most importantly, she missed having family meals home in Greytown. She recalled her parents asserting that the table was the heart of the house where things could be shared – talk, food and enjoyment.
She loves the community feel of working in Martinborough. It reminds her of the markets back home -meeting others in the village who are involved in food and always sharing. It’s important to her to source fresh, local ingredients. One day a woman dining at Palliser called Norka over to compliment her on the kawakawa pesto. Norka replied that she would be taking it off the menu because she no longer had a supplier. The woman said that she has heaps of it growing on her property and could bring some. The kawakawa pesto is still on the menu and the woman receives a bottle of her favourite wine every few weeks.
