Meet the Chef

Jonathan Pasion Chef Park Hyatt Auckland

Born in Maui, Hawaii, Jonathan Pasion began his culinary career early on, influenced by his Filipino heritage and love and respect for quality and traditions. He has many fond memories of learning and understanding home “I grew up in a big family where food was always at the core of gathering and celebrating, every Sunday we would all get together over a home cooked meal,” Pasion told Restaurant & Cafe cooking with his family in magazine. Participating in this ritual from a young Paia. Jonathan’s Filipino age inspired Pasion to grow and nurture a fond interest for food. “I have always been in the kitchen roots embellish all aspects and involved with preparing food even as a little child, I would always watch my grandma and mother of his life, including his cook. I would constantly be in the way tasting what cooking style. they were cooking and trying to participate as much as possible.” He began his career as a dishy at 15 years old at a small local family owned restaurant in his hometown, Maui where he learned the fundamentals of cooking before attending culinary school. In 2010, after graduating from the University of Hawaii Maui College with a Culinary Arts Degree, he expanded his craft at Johnson and Wales University in Providence. Pasion joined Hyatt in 2014 as a cook and progressed to the Chef de Cuisine at Andaz Maui’s Ka’ana Kitchen, one of the most popular restaurants on Maui, before joining the Park Hyatt Auckland team in 2019. “Hyatt has given me endless opportunities to travel and grow within the company and with every opportunity to travel to a new place and experience new things, keeps me passionate to see and learn more.” The first thing Pasion does when he gets up in the morning is have a cup of coffee. “Setting a tone for your day is important,” he explained. “I like to greet my team and colleagues with a big ‘Good Morning!’ if I pass them on the way in.” Pasion sets his agenda for the day and checks the kitchen and restaurant to make sure everything has been put away perfectly the night before and is ready for the day’s service. Fridges are checked for the correct food quantities and freshness. By this time, the breakfast team usually begin to arrive and Pasion runs through a pre-shift briefing on hotel occupancy, arrivals, departures, VIP guests, special events, and so on. “In no time at all the afternoon shift rolls in and we repeat the same pre-shift briefings. Finishing with dinner service, which begins at 5.30pm. One last stock check for the next day and I head home.” The name of the signature restaurant at Park Hyatt Auckland is Onemata which in Te Reo Māori means ‘rich, fertile soil.’ Onemata serves to celebrate New Zealand’s abundant coastlines and plentiful produce, everything from the fisherman, farmer and butchers block. Pasion and his team have hand selected only the freshest and most premium ingredients to hero on the menu and the suppliers are at the cornerstone of every dish. There is a very international team at

Onemata, this has translated proudly in the food as the team combines New Zealand produce with traditional dishes from their own backgrounds to create contemporary fusion-style food.

“At the heart of the restaurant, is our hearth ovens where we combine primitive cooking techniques with modern technology to showcase beautiful New Zealand meats.” The ultimate ingredient for Pasion to cook with, however, is anything seafood. Being raised on Maui, he was surrounded by the ocean and the freshest seafood such as opihi (Hawaiian Limpet), octopus and Hawaiian snapper.

“Food is memory. It is a very special and sacred thing to sit down with family and friends together, and take that first bite as it transports you to another time and place,” expressed Pasion. “Food is nostalgic, offering a multi-sensory experience that gives guests a sense of home.”

For Pasion, one of the most rewarding aspects of his job is food’s ability to bring people together and celebrate, just like when he was a child and his family would all get together on a Sunday to enjoy a home cooked meal. “This idea of food and togetherness will never go out of fashion.

It is a unique sense of accomplishment when a group of friends or strangers enjoy each other’s company, laughing and sharing stories around a good plate of food. Even in the work place, food also has this same effect and being able to make this atmosphere happen with my team in Onemata, is much more rewarding than a pay cheque!”

In 2019 Pasion was the Global Winner of f Hyatt’s The Good Taste Series. The Good Taste Series competition is an annual global contest that cultivates emerging chefs and celebrates cultural diversity.

“I’m passionate about growing and learning and I think it’s important to always remember you can always improve on the skills and practices you have.” Pasion would like to continue to expand his knowledge and understanding on where food comes from and how it can be used in different ways.

“Adding new foods to my own island-style of cooking or creating totally new flavour profiles is something I experiment with every day.”

Pasion’s advice to those starting their culinary career is to be open minded and take in as much knowledge as possible. “Always be willing to go the extra mile. Take the opportunities that are given to you, you never know when you will get a change to have the opportunity again.”

When he’s not in the kitchen Pasion can be found exploring his adopted home of New Zealand, trying “Kiwi” foods and learning all about rugby.