Born and raised on a coffee farm in Brazil, Fabio Bernardini grew up in a household of incredible cooks. Bernardini never dreamt of being a chef, but a job offer from one of his first flatmates in New Zealand landed him in a kitchen, and the rest is history.
Bernardini moved to New Zealand in his early twenties, wanting to learn English. He was working in a front-of-house position until his flatmate, the head chef of a different restaurant, offered him a job. Bernardini quickly discovered he was a natural in the kitchen and fell in love with the profession. After mastering the skills needed to succeed as a chef, Bernardini set off around the world to hone his craft, working in some of the world’s most esteemed restaurants. Including as the Executive Sous-Chef at Pujol in Mexico City, which currently holds the fifth spot on the World’s Best 50 List, as well as spending time in the kitchens at multiple Michelin-starred establishments.
In 2015, Bernardini was named a finalist in the prestigious San Pellegrino Young Chef Latin America competition. Since settling back in New Zealand, Bernardini has been making significant contributions to Auckland’s hospitality scene. He has given his time and expertise to the kitchen teams in some of the city's most renowned restaurants, including Mr Morris and The Grove.
When first considering opening a restaurant of his own, Bernardini was planning to enter the fine dining scene. However, experience and a lot of hours in the kitchen led Bernardini back to enjoying cooking in the styles he grew up with. Tempero is a Latin eatery, with dishes inspired by Bernardini’s heritage.
“Tempero is a project for me to introduce authentic Latin culture to the Auckland gastronomy scene. It is a way for me and the team to represent our culture,” said Bernardini.
Bernardini poured his heart and soul into creating Tempero. From polishing floors to painting walls and reupholstering furniture, Bernardini, his partner Tiffany and a few of their closest friends brought the restaurant to life.
Opening a new restaurant in a post-Covid world has definitely come with an array of challenges. Aside from the financial ups and downs that go alongside tumultuous times, produce availability and the introduction of new regulations have provided some unique obstacles. However, Bernardini still encourages aspiring chefs to follow their dreams, but to make sure they have a solid business plan in place.
“If your vision is to open your own restaurant - do it small so it is easier to control and have a very clear vision and follow through with it.”
Photography by Alexis Petit for Karangahape Road Business Association.
