Dion Angove originally came from a background in construction work, but it was after a tragic flooring accident that he decided to take his fondness for cooking and make it into a career.
“I have always had a passion for cooking and all things that taste good. I also really love creating new exciting flavours for people to enjoy,” Angove said.
To get started, he enrolled in training at the New Zealand School of Food and Wine, and from there, he gained his first official restaurant job at an American-style BBQ joint, where his experience with cooking with smokers finally came in handy.
The food Angove loves to cook the most is burgers which is what inspired him to become the co-owner and head chef at Rosier Burgers.
He takes much of his inspiration from American burger restaurants while also adding his own kiwi spin to the mix. Many of his new ideas will go on a secret menu for his trusted regulars to try and give feedback on. From there, the burgers with the best feedback end up on the specials board for everyone to enjoy. If they become really popular, they will end up on the permanent menu, just like their award-winning burger, the Mustard Bustard.
Rosier Burgers prefer to take it old school by grinding their meat in-house daily and cutting everything by hand. While also striving to provide the best and freshest burger experience possible. These ethics are what help contribute to the venue being voted Best Burger in the West twice since being open.
Angove’s advice to anyone just starting out in the hospitality world is to cook with love, and if you cannot handle the heat, then get out of the kitchen.
The future for Rosier Burgers sees the creation of a second venue with in-house dining and a fully licensed bar which has been a long-term goal for Angove.
“It is very exciting. This development will be a huge achievement for us,” he added.
