Since its doors opened in 2004, The Grove has secured itself as one of Auckland’s top restaurants with a unique approach to both food and service. With a passion for and expertise in the industry, owners Michael and Annette Dearth have gained outstanding recognition for the creation of this fine dining oasis. Michael and Annette moved to New Zealand from the United states after working in San Francisco. They love calling New Zealand home and are very proud of both The Grove and its sister restaurant Baduzzi. Michael’s influence is apparent throughout the wine list with interesting and obscure cuvée from all over the world and here in NZ. Michael has also embraced new age wine making and as such The Grove showcases a fantastic range of natural and biodynamic wines.


Andrea is our Food and Beverage manager here at The Grove.

Hailing from Perugia, Italy, Andrea Martinisi started working in hospitality in 2008, moving through Michelin starred restaurants and hotels such as St.Hubertus and Villa Feltrinelli in Italy. He moved to Australia in 2012 to work as a sommelier in Vue de Monde restaurant for a year. Andrea, traveled to the UK in February 2014 to work as a sommelier at The Fat Duck, Restaurant with Heston Blumenthal and proceeded to return to Australia to open The Fat Duck, Melbourne. From 2016 until its closure in 2018, Martinisi was Head Sommelier for Gerard Basset’s Hotel Terravina.

Among many other projects, Andrea Martinisi is currently preparing for his Master Sommelier Diploma. He also achieved 5th place in the Association de la Sommellerie Internationale Best Sommelier of Asia and Oceania 2018 and 14th place in the ASI Best Sommelier in the world competition 2019.


A father, husband and dedicated family man – Cory Campbell is an internationally acclaimed Chef originally from Newcastle, Australia. As a world-class Chef he delivers experience from the likes of Noma, Copenhagen – Four years as Sous Chef; Vue de Monde, Melbourne – Six years as Executive Chef; and Executive Chef at the luxury 6-star, Kokomo Private Island Resort, Fiji. Cory’s ingenuity in the kitchen has gained him various accolades including “Best Restaurant” and the prestigious ‘Three Chefs Hats’ title for the entire duration of his position as Executive Chef, Vue de Monde.

Both inside and outside of the kitchen, Cory’s solid understanding and passion towards sustainability is one of his key attributes. Projects such as Plastic-free kitchens, Zero Waste Initiatives, Sustainable farming, and chemical-free E-Water Systems, all while maintaining a level of sophisticated, yet approachable fine dining for his guests, is what drives his passion in the hospitality industry.