MICHAEL & ANNETTE DEARTH
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.
RYAN MOORE - HEAD CHEF
Originally from the UK, Ryan Moore moved to New Zealand in December of 2018 and quickly fell in love with the country. As our head chef, Ryan wants to focus on the finest products the country has to offer, to help him showcase a menu lead by the local ingredients with flavors driven to the fullest.
Ryan has extensive kitchen experience, which has exposed him to a wide range of culinary styles. With over 9 years of experience at Michelin starred restaurants across the United Kingdom, he has pushed his genuine love of food to the highest level.
Ryan leads our kitchen with a commitment to excellence and we are delighted to have him at The Grove. Ryan’s passion for food and sourcing local ingredients will help lead our team in creating the best experiences for guests at The Grove.
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.