Henk(52)

I worked twenty years as a chef in restaurants in Zwolle and Amsterdam. Dutch hospitality is tough — long days, thin margins and little appreciation. After my divorce in 2022 I had nothing keeping me. A friend living in Napier who worked in the wine industry told me about the growing food & wine tourism in Hawke's Bay. I booked an exploratory trip and was sold.

Hawke's Bay is the culinary heart of New Zealand. The region combines viticulture (comparable to Bordeaux), artisanal food production and a thriving restaurant scene. Napier itself is an art deco jewel on the coast, rebuilt after the 1931 earthquake. A restaurant in the center was looking for a head chef with European experience for their farm-to-table concept. The job offer came quickly.

My employer arranged an Accredited Employer Work Visa. Chefs aren't on the Green List, but with my twenty years of experience and the shortage of experienced chefs in the region, the job check went smoothly. INZ approved the visa in five weeks. The salary — NZ$75,000 plus meals — is comparable to the Netherlands, but the cost of living in Napier is significantly lower.

Cooking here is a dream. The ingredients are incredible: lamb shoulder from the local farm, crayfish from the bay, avocados from the neighbor, and world-class wines for pairing. The seasons drive the menu — no strawberries in December, but stone fruit and summer vegetables. The guests appreciate craftsmanship and tell you so straight to your face. In the Netherlands I rarely received a compliment.

The rebuilding after Cyclone Gabrielle in 2023 made the community stronger. Napier and surroundings were hit hard, but the solidarity was overwhelming. Everyone helped — farmers, winemakers, restaurateurs. I organized free meals for affected families with ingredients donated by wineries. That kind of community spirit no longer exists in the Randstad.

In two years I can apply for residence through the Skilled Migrant Category. With my work experience, age points and job offer, that should work. My advice to hospitality workers: New Zealand values craftsmanship. Hospitality here doesn't pay spectacularly, but the balance, the ingredients and the respect make it more than worthwhile. Hawke's Bay is my place — I'm never leaving.