Wellington’s Jano Bistro prides itself in bringing locally grown and sourced produce, including herbs and edible flowers grown in its garden to the table.
Jano Bistro was one of 15 across New Zealand to receive a Michelin star.
Head Chef Pierre-Alain Fenoux said it felt surreal to receive the recognition and attributed it to the restaurant’s unique flavour combinations and masterful technique.
“It was so unexpected and even a few days after receiving the news, we still pinch ourselves,” he said.
“We are so proud of our small but hardworking team.”
The restaurant’s philosophy has long been grounded in delivering the best experience for guests, which began with locally sourced produce found in its own herb garden, at nearby farms by local producers and the sea.
“How good is hand-caught crayfish from the Tora Coast or spear-caught butterfish from Makara Beach?”
Produce supplied by Wellington boutique Conscious Valley Lamb, ethically farmed in Ohariu Valley, 20 minutes from the CBD, has been a staple in the menu for the past three years.
Another signature dish on the menu was a Fejoa dessert with coconut, grapes, verjuice, honey and sorrel.
Chef Fenoux said the timing was perfect for the Michelin Guide to come to New Zealand, as there were so many great restaurants and talented chefs across the country. He was hopeful it would boost the New Zealand hospitality sector, which had experienced a difficult past few years.
Chef Fenoux opened the restaurant with his co-founder and owner, Diana Goh, in 2014 in a small cottage in Willis Street that the Michelin Guide said made for a cosy venue. He was born in the Savoie region of France, where he worked and trained as a chef since he was 14.
“For a restaurant business to grow, it requires a strong foundation and structure. Diana handled everything from overall design concepts to building and managing daily FOH operations, which allowed myself and the kitchen team to focus freely on our creativity and producing what we do best.”
Fenoux said her parents were also very hands-on in renovating the site when it was first taken over.
“There were a good few months spent in getting the place ready as it required so much work and improvement. Also, last but not least, a special mention to each and every individual hero who has worked with us throughout the years, past and present. Without their passion, care and dedication, Jano Bistro would not be where it is today, and we are always so grateful.”
The restaurant was named after Chef Fenoux’s grandfather, Jeannot, a gardener by trade who was nicknamed Jano. It was designed to bring French flair to New Zealand produce while avoiding cliches.
The restaurant was looking to add more people to its staff to cater for an influx of bookings after receiving the Michelin star, but was ultimately focused on delivering the best experience to its customers.
Fenoux said Goh was the unsung hero in the restaurant’s success, structuring and leading front of house with no prior experience.
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