Park Hyatt Auckland

Unfurling the manaakitanga mat

Based in the heart of Auckland’s America’s Cup territory, the hotel brings a new level of class.

Hyatt’s global management proudly gathered its dream team to bring their latest international offering to life, the Park Hyatt Auckland. It’s the city’s newest 5-star luxury hotel, a retreat built on the water’s edge at Wynyard Quarter, and in the heart of America’s Cup Village.

With planning commencing four years ago, Auckland’s newest addition to the luxury hotel market exudes manaakitanga – welcome and care – as the philosophy guiding the way staff are treated to the welcome and service guests receive.

Hyatt chose the ideal port in which to create their latest luxury home away from home. And who knew this would become their safe harbour too, giving shelter from the Covid-19 storm when it hit New Zealand in March. Although it scuttled the hotel’s scheduled May opening until mid-September, comfortingly, the maxim, ‘Good things come to those who wait’ remains true.

Auckland’s Viaduct Harbour is home to the newly opened five star Park Hyatt Hotel.

Fortuitously for the local and national tourism sector, Park Hyatt Auckland General Manager Brett Sweetman, plus Executive Chef and recently-returned Kiwi Brent Martin and the entire lead team are big picture thinkers, committed to making a success of their own venture as well as helping grow a healthier tourism sector Post-Covid, for domestic and international operators, stakeholders and guests.

Brett is the complete package: the consummate hospitality professional with a big heart and a Bachelor of Commerce degree: “Despite obvious challenges we opened well and soon after, employed another 40 people.

“It’s been very exciting, bringing the Park Hyatt brand to Auckland so New Zealanders can experience what a truly international Park Hyatt looks and feels like. The hotel opening has been very well received by the local market and our flagship restaurant Onemata as well as the other food and beverage outlets are doing superbly.”

As part of the Hyatt ‘family’ for 15 years in a career spanning three countries, Brett relishes the exposure to different cultures and languages and that shows at Park Hyatt Auckland, where Māori culture, art and stories are sensitively honoured and shared.

The hotel’s initial vision four years ago focused on how long international tourists and locals stayed in Auckland. At the time it was low, at 1.3 days. “Our goal now is all about encouraging people to come to Auckland for two to three nights and discover what makes Auckland unique. From the waka in the driveway, to carvings flanking the entrance and the intricate tuku tuku panels, it’s about revealing and sharing what Tāmaki-makau-rau is all about to New Zealanders and to the rest of the world when our borders open again.”

Everyone is hoping some sort of Trans-Tasman opening will be available before the end of the year and in time for America’s Cup scheduled early 2021. “We’re in the heart of America’s

Te Mana lamb Adobo style, coconut lamb jus, baby carrots and coriander

Cup Village, Team New Zealand is our neighbour so we’re in prime position to witness the best sailing spectacle in the world.”

Jonathan Pasion, head chef.

Meet Onemata’s Head Chef

Born in Maui, Jonathan Pasion’s Filipino heritage as well as growing up surrounded by the sea, have influenced all aspects of his life, especially his cooking style. Following a Culinary Arts Degree and further study in the US, he’s excelled at blending these flavour influences from home, heritage and travels.

Fresh seafood is Jonathan’s ultimate produce to cook with and he’s more than impressed with what Aotearoa offers. He also believes great restaurants should feel casual and welcoming while still maintaining their international standards. “We welcome the community to come and dine with us and enjoy great food without feeling intimidated,” he says.