Now, an executive chef at Te Kaahu, Te Arkinui Pullman Auckland Airport Hotel, Nancye Pirini grew up in Otara, South Auckland, from humble beginnings.
Pirini's passion for cooking started with her resourceful mother, who could always create delicious dishes on a tight budget.
After completing high school, Pirini took an introductory hospitality course. However, she had to put her career on hold when she became pregnant and resumed her culinary journey by starting a transition course at Te Puea Marae.
She then completed her studies at Auckland Hotel and Chefs Training School and Manukau Institute of Technology. While studying, Pirini worked part-time as a line chef at the Manurewa Returned Services' Association.
Pirini continued to pursue her career dream and showed her resilience and passion for the industry by often doing early and graveyard shifts to accommodate her family. She also participated in culinary competitions and did well in patisserie, hot grill, and other front-line sections.
In 2005, Pirini joined the Dine, Sky City team, working under the world-renowned Chef Peter Gordon. She became his Executive Sous Chef in two years and often took on extra projects, particularly Peter Gordon's charity events, which she continues to be involved with.
It was in 2010 that she finally succeeded in running her kitchen by joining the Jet Park Hotel as their Executive Chef. She helped the team win the "Restaurant of the Year" title with the Restaurant Association of New Zealand in association with the Hospitality Standards Institute.
She joined Accor Hotels in 2014 and became the executive chef of Novotel Auckland Airport's signature restaurant, The Square, now Thirteen50 Bar & Bistro.
Today, she proudly curates a menu of Aotearoa's finest cuisine inspired by the best of New Zealand's ingredients and produce at the newly opened Te Arikini Pullman Auckland Airport Hotel, a unique fusion of cultural design, superior architecture, and premium hospitality.
