OUR STORY
Someplace Somewhere started as a simple idea in a tiny apartment
kitchen and a place to cook and experiment. I never set out to be
a chef, but I was always drawn to fire. Born and raised in South
Tāmaki with Ngāpuhi roots, it was in my early 20s, when I met Bora, that
my palate truly came alive. She introduced me to the bold, soulful
flavours of Cambodian cuisine, and from that moment, food became our
shared love language.
Not long after, we moved to Melbourne, drawn to its vibrant food
and creative scene. We were lucky to have full-time jobs — mine in
logistics and Bora in graphic design, which allowed us to travel
and eat our way through different parts of the world. We eloped in
Mexico, explored Peru, drank a few too many ncocktails in the States,
and found deep inspiration in Scandinavia and Japan. I was
completely drawn to how both cultures respect and preserve
produce through fermentation. I dug deeper, learning from others who
honour these techniques, and overtime, they became second nature
in my own cooking. From miso, garum, and koji aging to kimchi, soy,
cheongs, kombucha, and lacto-fermentation. I was hooked and
amazed by how these processes transformed overlooked ingredients
into something so intense in flavour.
During those years, I spent more time cooking at home, experimenting,
and playing with fire. I knew I had to find a way to make food a bigger
part of my life. So after a 12 year career far removed from the kitchen,
I took a leap in my mid 30s, enrolling in culinary school while
still working full-time in managing logistics. Juggling 200 hour weeks
wasn’t easy, the training was rooted in classic french techniques and it
gave me a strong grasp in the science, timing, and flow of a
kitchen.
Once I finished, I landed my first hospo gig at Northern Lights, a
modern japanese spot on Smith St, where I met the legend – Joel
Baylon, he took me under his wing and I fell more in love with
cooking over the hibachi. From there, I moved to Harley
House, a Peruvian restaurant where I learned a whole new approach in
treating ingredients and the beauty of working with all things raw!
I knew it was time to back myself and build something of my own. We
hired a tiny space in Collingwood and set up our first pop-up, an
intimate six-course, wine-paired dinner. The space was small and
ill-equipped, but we poured our hearts into it. Bora shaped the
brand and marketing while jumping in wherever needed, from behind the
scenes to the kitchen. And with the help of our amazing whānau and
friends to help with FOH. We learned so much during that time, but more
than anything, it gave us the freedom to experiment.
Our pop-ups ran for a year at Co-Ground, The Moon Wine Bar, Terror
Twilight, Bowl Bowl, and Benchwarmer before COVID hit, pushing us to make
some big decisions. After 15 years in Australia, we came back to Tāmaki
Makaurau, returning to our whānau and the place that shaped us. Over
the last two and a half years, I was working as sous chef at Ragtag,
helping build to its success since its opening. I’ve always been open
about growing my own venture, and Dan supported me every step of the
way — he knew the journey well, having started Ragtag as a pop-up
himself. That support made it possible to bring Someplace
Somewhere back to life again — this time on home ground.
The hospo community welcomed us with open arms, and we’ve had the
opportunity to host our pop-ups at some of our favourite spots —
Bar Beluga, Bare Wine, Garage Project, Bar Martin, Norma
Taps/Passa Passa, Tappo, Londo, OOH-FA, Lillius, and as one of the many
resident chefs at Roses Dining Room. We’ve also collaborated with some
incredible local winemakers leading the low-intervention wine scene in
Aotearoa, including Amoise, A Thousand Gods and Kunoh.
Now, I’m proud to be part of the team at OOH-FA. The move felt right,
like everything had lined up at the perfect time. It’s a place where
the love of flames and ferments runs deep, and where I can keep growing
while staying true to everything that first drew me to cooking.
It’s never been just about the food. It’s about crossing paths, sharing
stories, and creating something bigger than a meal. Through pop-ups
and collaborations with like-minded chefs, growers, and makers, we stay
grounded in the food we love to eat and the journey that shaped it.
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