LaValla Estate’s Head Chef Luke Gurnick’s inspirational career pathway is a testament to his resilience, passion, and the transformative power of the MPTT Scholarship Programme. From his early days as a stay-at-home Dad in Manurewa to becoming a fully qualified hospo professional – Gurnick’s story is as rich and complex as the dishes he crafts. A proud graduate of MIT’s 2015 New Zealand Certificate in Cookery (Level 4) with iwi roots in Ngapuhi and Tainui, Luke’s career journey demonstrates how training, education, and support can help overcome some of the challenges faced by young Māori and Pasifika.

Balancing whānau and studies

Gurnick’s path to becoming a qualified chef wasn’t conventional. He started his hospitality training later in life, at 38, driven by a strong desire to juggle family responsibilities with his personal career goals. “I was a stay-at-home father while my partner worked full time,” Gurnick recalls. “Juggling my studies with taking care of our baby was challenging, but MPTT’s support made it possible.”

During his time at MPTT, Gurnick was guided by a dedicated team of educators and ākonga Navigators, who played a crucial role in his development. Although older than his peers when he first started his training, Gurnick found his maturity both an advantage and a challenge. “I was more grounded and certain about what I wanted, but I was also nervous about being older and entering a classroom with younger students,” he reflects. The supportive environment and shared backgrounds of his fellow MPTT trainees made his transition easier, allowing him to focus on his passion for cooking.

Gurnick’s journey has always been driven by a strong sense of purpose and passion. His ambition to become a chef went beyond just training to get a job; he wanted to set a positive example for his family.

“I really wanted to do something that made my daughter and my partner proud,” he explains. “Growing up in a big whānau without much money, food was always a huge part of our lives. I wanted to show that you can rise above circumstances.”

Making a mark at LaValla Estate

After graduating, Gurnick started his professional career at LaValla Estate, where he has been a key figure for the past seven years, and now fills the official role of Head Chef. At LaValla, a five-star reception venue in Tuakau, roles aren’t defined by traditional titles but by a collaborative spirit. “We don’t usually use titles here,” he says. “Everyone contributes equally. It’s about working together and delivering great food.”

At LaValla Estate Gurnick has found a creative space to express his food vision. “It’s like a dream job. The opportunity to create and innovate is incredible. My boss, a top chef from South Africa, has been a mentor, passing on invaluable knowledge.” This environment has allowed Gurnick to experiment with a wide range of culinary styles and techniques while maintaining a focus on high-quality, generous servings.

The restaurant’s food style combines modern, rustic charm with more refined techniques, offering both fine dining and hearty portions. “We want to provide a dining experience where guests feel satisfied and well-fed,” Gurnick explains.

“We aim to blend the flavours and techniques of fine dining while making sure people leave feeling full and content.”

Integrating Te Ao Māori into modern cuisine

Gurnick’s Māori heritage influences his cooking. While his background doesn’t define his culinary identity, Luke likes to include traditional Māori elements into some of his dishes.

“My whakapapa has helped me understand protocols and cultural nuances, especially when preparing dishes for Māori and Pasifika functions.”

Gurnick enjoys blending traditional Māori ingredients and techniques with modern influences to create robust, flavourful dishes.

Gurnick’s early exposure to food was modest, with simple meals prepared on a tight budget by his mother. Mostly his love for cooking was sparked by television shows and online resources. “Most of what I learned came from shows like MasterChef and Jamie Oliver,” he says. “I’ve always been passionate about food, and those shows helped me refine my skills and broaden my horizons.”

But Luke’s dedication to food extends beyond cultural boundaries. At LaValla Estate, he and his team prepare a wide range of dishes, from handmade pasta to traditional Indian curries to barbecued pork belly to hangi. “We don’t limit ourselves to one style of food,” he explains. “We do everything from Italian to Indian to traditional Māori and Pasifika dishes. It’s about versatility and creating a food experience that our guests remember!”

Balancing a career and family life

Despite the demanding nature of the hospitality industry, Gurnick finds fulfilment in his work. “The hours can be tough, especially during busy periods,” he acknowledges. “But the ability to do something I love makes it all worthwhile. Our place shuts down for a few weeks during the holidays, which is rare in this industry and allows for much-needed family time.”

Gurnick’s advice to aspiring chefs is clear: perseverance and passion are crucial. “Stick with it and don’t be afraid,” he advises.

“It can be tough, especially with family commitments, but it’s worth it. There’s a light at the end of the tunnel, and if you love what you do, it won’t feel like a job.”

Overcoming stereotypes

Luke Gurnick’s inspiring story shows how hard mahi, education and intentional support can lead to better, more fulfilling outcomes for Māori. “I wanted to show that there’s more for us Māori boys out there than just falling into gangs and going on the dole,” Gurnick asserts.

“With the right opportunities and support, you can rise above challenges and create something meaningful.”

As Gurnick looks to the future, he remains committed to his craft, his whānau and his community. His journey from a stay-at-home Dad to a respected, qualified chef serves as an inspiring example of how dedication and support can lead to remarkable achievements. But bigger than this, for Gurnick, cooking is more than a profession; it’s a passion and a better way of life. 

If you’re considering a career in Hospitality and Culinary click here. To find out more about the MPTT scholarship and how to apply click here.

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