Remix Chats With Chef Wallace Mua About His Latest Culinary Venture At JW Marriott’s Trivet Restaurant
Dreams can come in all shapes and forms. For some that may be the dream of owing their own home, the dream of moving internationally, the dream of having a family, or working towards their dream career. But it takes hard work, perseverance, dedication and ambition to make those dreams become a reality, and that’s exactly what Chef Wallace Mua has established for himself as a pioneering force in gastronomy. Since emerging on the culinary scene over a decade ago, Wallaces’ journey has taken many turns, sacrifice and above all - reward.
From humble beginnings as a housekeeper and dishwasher at Hilton Auckland to working at Soul Bar & Bistro, where the esteemed Gareth Stewart gave him what he calls his “big break.” Mua then spent six years honing his skills in various kitchens across France before returning home to lead some of the city’s top seafood restaurants, including FISH, Kingi and Euro. Wallace recently served as the official chef for the touring All Blacks during the 2023 Rugby World Cup, a moment he describes as pivotal in his career. And now, he takes the helm at JW Marriott Hotel’s in-house restaurant, Trivet where he has fully immersed himself into his latest culinary venture.
Remix Features & Lifestyle Editor, Nina recently had a chat with Chef Wallace on what to expect at Trivet, the inspiration behind it’s menu, and how his Samoan roots have woven their way into his dishes.
Your career trajectory from dishwasher to executive chef is truly admirable. What guidance would you offer to aspiring chefs who aim to achieve a similar career trajectory?
Making it work in the kitchen takes a lot of luck and I am a true believer in making your own luck. I’ve been very fortunate to have started out in a top kitchen with great mentors who have helped to shape my career to what it is today. When I started out, I was in a very competitive kitchen and I would go into work in my own time and work unpaid. I learnt a lot, made great friendships, and met role models who I still look up to.
With your extensive experience working in various restaurants both internationally and in New Zealand, have you observed any notable differences in kitchen operations across different cultures?
There are so many differences - this is what makes the world so beautiful. I spent a lot of time working in France and what stood out to me with their culture is that the past has such a strong influence on their food culture. In New Zealand, because we are such a young country and we have such a multicultural culture, this influences our cuisine.
Can you share a defining or pivotal moment in your career that stands out to you?
I feel privileged to have had many career-defining moments. Starting my career at the Hilton was one, as it was my first taste of working in the industry and making a living through blood, sweat, and tears. Another pivotal moment for me was my first trip to France where I saw the importance food has as part of the culture. My time with the All Blacks was also career-defining and being part of a team environment that supports each other despite the immeasurable pressure.
Reflecting on your childhood, were there any particular family dishes that have influenced your culinary style and approach today?
I’m from a Samoan family and there is a simplicity to traditional dishes which has helped me appreciate good ingredients. My favourite food to work with is coconuts. I have been obsessed with them since I was a young boy and I love working with them at Trivet.
What can we expect to see from Trivet?
Trivet is an inviting and warm all day bistro. My focus for the menu is celebrating Aotearoa and its incredible ingredients and bringing them to life through the dishes. Guests can expect a menu that heroes sustainably sourced seafood, locally sourced produce, and house-made delicacies. I’ve then incorporated the various cooking techniques I’ve learned from my career around the world.
Where did you draw inspiration from for the menu?
I was drawn to the idea of families gathering together for a shared meal. This has always been a special time for me and my family and wanted to create a restaurant that honors this through good food, wine and a warm and welcoming atmosphere.
What are some of the hero dishes we can expect to experience this season?
The vibrant trevally oka is a firm favourite as well as the pork belly nem which is quite a surprising dish for many. I am currently working on a paua vol-au-vent which I am really excited to share soon.
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