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Conference Cuisine: Indulge Our cuisine is authentic, warm, and sustaining, encouraging activity and social interaction

More than a morsel

The sensation of a home cooked meal warms the heart. Delicacies indulge the mind, challenging the diner to explore and delight in every morsel. Our cuisine? We hope it can do both.

Christmas Feasts with us

Get your work colleagues, friends or family together to celebrate the silly season with us! Enjoy a choice of classic summer BBQ or Christmas Buffet lunch or dinner options. From only $55 per person, with events from 1 November-24 December 2018. Contact Joanne Powles today: or ph: +64 9 256 2190

Exquisite group dinner experiences

Set the tone of the evening with a 3-Course à la carte dinner and private use of the 5th floor of the conference centre including lounge and bar areas. Combine magnificent views of Rangitoto and the city skyline with award-winning cuisine for an unforgettable night.

Canapes with a view

Enjoy exquisite canapés created by our talented chefs and served in your own private lounge-bar with superb 5th-floor views to Rangitoto.

Green space BBQ experience

Looking to open the floor with some old-fashioned New Zealand mingling? Enjoy a gourmet BBQ on our spacious deck overlooking a beautifully landscaped garden, pond and wetland area, complete with team building activities.

Executive Chef - Veenal Reddy “If you are a chef, you always dream to become an Executive Chef.”

Veenal grew up in Sigatoka in the beautiful Fiji Islands, and it was there that he found his passion for cooking. He has been in the industry for 14 years. Veenal enjoys creating different types of dishes, tasting and refining menus with matched wines.

In Fiji, Veenal competed in a couple of culinary competitions in which he won; he then moved to New Zealand and worked in a few different hotels. However, working at Jet Park Hotel, Veenal states has been his greatest achievement; “If you are a chef, you always dream to become an Executive Chef.”

Veenal’s style of cooking is simple but full of flavour in the dish as a whole; “I believe it’s very important to give the customer the best dining experience, so they go home happy and feel it’s been excellent value for money.” His cooking techniques are in line with other chefs- he loves grilled foods, smokey flavours, and creating rustic dishes which is in demand currently.


Sous Chef - Christian Morales Inherited his passion for food from his mother: "the best cook in the world"

Christian Morales brings a wealth of experience to his role as Sous Chef, having worked in the Hospitality industry for 15 years.

Originally from Chile in South America, Christian says he inherited his passion for food from his mother; "She is the best cook in the world" (as you should say so! - Ed). This is the reason why he was inspired to study cuisine and turn his passion for food into a career.

It is evident that Christian lives for cooking, as he states he loves to see that people are happy with his food (preparation) and wishes to one day travel around the world to learn about the traditional and inspirational dishes from all over the continents. 

He also wants guests to know that Jet Park Hotel is the Best hotel in the area, and is proud of working with a great team of people.

Christian also loves to spend time with his family, tending to his garden and has a love of technology in games and movies.

Sous Chef - Manish Kamath "Food is something you learn about every day..."

Sous Chef, Manish originally grew up in Mumbai, India and states that he used to cook at home from an early age. He was excited that it could become a career stating that he always wanted to be a pastry chef; “I’ve enjoyed working in a café environment, and I love A la Carte style cooking… Food is something you learn about every day- it’s so vast that you can always keep learning.”

One of his highlights include becoming a Head Chef at 24 years of age at the café in Rotorua. Six years later in the hospitality industry, and Manish feels that working at Jet Park Hotel is great as he can learn something new from all the chefs; “We are a very multicultural team, so all have different ideas we can bounce off each other.”

When not at work, Manish enjoys being creative and doing D.I.Y. projects, such as making a $15 tall boy look ‘as new’.  And given the choice of holiday destination- “I love Barcelona, and would love to visit- the name sounds so posh.”

Pastry Chef - Dominic D'Souza "Creating, coming up with new stuff that makes myself and others happy…"

Dominic is a talented addition to the Jet Park Hotel family, and has worked in hospitality for over 8 years with some impressive highlights along the way! Says Dominic; “Creating, coming up with new stuff that makes myself and others happy… my passion is to achieve perfection and the quest for perfection gives way to a quest for newness and the impulse to create.”

Dominic grew up in India and was introduced to the culinary world through his grandfather who cooked traditional Mangalorean food. Career highlights include working with the 1-star Michelin Restaurant, The Cliff (Singapore); working with celebrity chefs the likes of Rahul Akerkar, Yew Eng Tong and Alain Passard; working as a Pastry Chef with Restaurant Indigo- winning one of the Top 25 Restaurants in Asia- San Pellegrino Awards.

Joining the Jet Park Hotel family, Dominic feels the care and effort we provide make us stand out. On a personal note, leisure time is spent with family, researching and reading culinary books, admiring and being inspired by nature and, of course- dining out! An ideal holiday would be- “Vegas- Possibly hitting a jackpot there!”

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