JACKSON SMITH, Head Chef

Jackson Smith started his culinary career at the acclaimed Terroir Restaurant at Craggy Range before his curiosity led him away from the Bay to some of the country’s top kitchens. After moving to Sydney in 2012, his view on food changed dramatically while working with the great team of Gastro Park.

On the Arrival of his son Louis, Jackson and his partner Sophie returned to the Hawke’s Bay where Jackson held positions at Craggy Range under Leyton Ashley and Elephant Hill under Ashley Jones as sous chef.

When the chance arose to head up the Malo kitchen, Jackson leapt at the opportunity to work with a dynamic young team with a commitment to producing fresh, local and seasonal fare.

NORBERT PLATZDASCH, Restaurant Manager

Working in the hospitality industry for most of his professional life, Norbert started out in Germany operating a gastro pub as well as a night club.

After moving to NZ, Norbert managed the busy and well known restaurant Cin Cin in Auckland and later owned two cafes in Auckland and Devonport.

After his move to Christchurch Norbert worked as Assistant Food & Beverage Manager at the Crowne Plaza for a couple of years, followed by partner in opening a new restaurant inside the newly built Christchurch Art Gallery.

Moving to Nelson Norbert was Food & Beverage Manager at the Rutherford Hotel for a few years.

Due to family commitments Norbert then moved back to Auckland where he managed the Royal NZ Yacht Squadron as Food & Beverage Manager for four years only to finally being able to realize a life-long dream to work and live in the Bay. Before commencing with us at Malo, Norbert spent time at the County Hotel in Napier and Ormlie Lodge.

Norbert is excited to be working with such a talented chef as Jackson Smith and also the entire team which includes both Malo and Porters Boutique Hotel.