About Us

Natalie has optimism that is contagious!
Some even say she marches to the beat of her own drum!
However she loves to work with people and has a genuine concern for others.
She can develop potential and is often the catalyst for change.
Natalie values enthusiam, innovation, uniqueness and success.

Natalie started out as a dishwasher/waitress and from there got an apprenticeship at the Hyatt Regency Auckland as a Chef.

After three years she left for London and worked with some of London’s top Chefs- Alistair Little, Jeremy Lee, Maxine Clark, just to name a few! From there she worked in Italy for 5 years conducting cookery classes in lodges. It was here she learnt the art of systemisation. Being the kitchen manager she had to deal with International Chefs with different menus and expectations also having up to 15 clients in a kitchen learning to cook needed streamline precision!

From here Natalie worked in The Hilton Stakis in Scotland as the Head Pastry Chef, systemised there and moved back to London to help start up Restaurants. Finally Nat planted her roots back in New Zealand and become a partner in her own business. A café/Restaurant this became her university and boy did she learn a lot! How to manage cash flow, how to get out of debt, inspiring young staff and becoming the regions training school for Hospitality students. The business grew from strength to strength and finally it was a turn key operation and sold.
Natalie then became a consultant for start up cafes in New Zealand - training staff, systemising all areas from finance to marketing. Leaving the owners with valuable knowledge and tools. Natalie now teaches part time the National Diploma in Hospitality Management and is the Careers Manager at Crown Institute College.

Yes the first item on her to do list was to systemise it!