Hi I’m Hayden.

With nearly 20 years in the hospitality game, from training in Auckland’s top kitchens to operating in Melbourne and San Francisco, I’ve learned one thing: it’s not just about great food. It’s about systems, team performance and profitability.

My journey

I began in Auckland at places like Vinnies, The French Café and Meredith’s. I worked hard, rose quickly, and landed my first head chef role at Tribeca in Parnell at a young age.
My career then took me overseas: I led a 120-seat pop-up restaurant in San Francisco during the America’s Cup, overseeing a team of 25 chefs (a once-in-a-lifetime experience). I spent six years in Melbourne, steering venues like The Roving Marrow and opening my own restaurant, Etta, alongside my wife Dominique.
Back in New Zealand just before the pandemic, Dominique and I joined forces with Floridita’s, taking on the helm with grit and determination. Through that, and by working with The Hospitality Company (THC), I became deeply passionate about best-practice business systems in hospitality, especially financial literacy, open-book management and strategic leadership.

What I do

As Kitchen Coach at THC, I partner with kitchen leaders and owners who are ready to shift from chaotic back-of-house to high-performing engine rooms. My focus is on:

• Systemising every part of the kitchen, from prep to purchasing to communication.

• Building great teams who lean in, step up, and stay.

• Driving strong profits by aligning menu engineering, cost control and leadership.

• Bringing clarity, calm and structure to venues so owners can work on the business, not just in it.

Why I do it

Because I’ve been there. I’ve faced the long nights, the cost pressures, the unpredictable team dynamics. I also know what happens when you get it right: venues that hum, staff who love the work, and financials that make sense. Great food? Absolutely. But to build a truly scalable and sustainable business, it's the systems and people that win.

If you’re a chef or owner who loves the craft but is tired of running at full-tilt, let’s build a kitchen and business that works, for you, your team and your bottom line.

Awards