The pillars of our management team and their backgrounds

Darren was our first ever head chef, helping our Ambassador Chef Paul Hoather get Charley Noble up and running over 9 years ago. He has since conquered many a film set, catering to the extremely skilled around the world. Back on Kiwi soil he accepted the position of Executive Chef, carefully curating the menu here at Charley’s and helping shape the future of our hard working sister company The Food Lab. He is friend, manager, teacher and skilled chef all tied into one.

Hailing from Glasgow, Scotland, our restaurant manager has been customer facing for near on 20 years. From one of the oldest markets in Europe - on the streets of Glasgow at just 11 - to working under Marco Pierre White, Sarah has been living fast, furious services and thriving under pressure.

”I honestly love, love, love this restaurant. It’s unlike any other. It’s fun, every service is different and the team are a dream. The customers, from regulars to new faces are fantastic each and every day.”

Continuing on the Scottish front, our head chef has had a passion and creativity for food and hospitality for many years. With his first job as a pizza delivery boy he’s worked his way up the ranks. With Wellington institutions like Field and Green under his belt, among others, he brings a life and character to the job and kitchen rain, hail or shine.

”Everything I do, I do it for you - Patrick Haddow (or Bryan Adams)”

Starting in a cafe dish pit when she was 14, Hospitality is all she knows. Melissa has been with us for near on 5 years and was our Restaurant Manager for 2 years before a GM opportunity opened up for her mid-covid. Mel has broadened the team knowledge on financials, logistics and culture and helped our entire management team thrive over the last 2 years. With a life-long passion for hospitality and service you’ll find her zooming around the restaurant many a night, getting her fix for the Charley Noble service high.

Entering into business with Chef Paul Hoather, our director and owner has grown and worked with us over the years. Never shy to don his chef whites, you’ll find him in our kitchen, helping out the front of house team or getting his hands dirty in the dish pit. With a mass of business and kitchen knowledge, he has led our team through some of the hardest times hospitality has faced.

Our longest serving member of staff, Leith started in the dish pit and worked his way tirelessly through the restaurant from kitchen to bar. With every day bringing new experiences, he has thrived with us in our 9 years of operation and showed it really is about the work ethic and not about the previous experience.

”It’s all about the learning experience. Every day, every aspect of our bar is something new to glean knowledge from. I love making cocktails and creating new things. It’s humbling to be a part of something so busy and special.”

James has worked for the business since the good ole days of The White House where he started as a food runner straight out of school. He has grown with the business, through the success of Charley Noble and now the flourishment of The Food Lab where he leads all communications and is the master of events. You might find him, on occasion, running the door at Charley’s, or enjoying a glass of Chardonnay at the bar, but his skill set keeps him busy elsewhere as The Food Lab continues to succeed!