Growing up on the East Coast, in a small town called Mahia, Teresa Pert did not come from a wealthy family. As a diesel mechanic, her father earned fish, paua, cray, sheep and beef for his work on boats and farming machinery equipment. The family had a vegetable garden and usually gathered their food.
Pert grew up admiring her grandmother, who was an excellent baker, so at the age of eleven, she decided that she wanted to be a chef and trained at CIT Trentham, worked in Napier, Kaitoke, Hutt Valley, Wellington and eventually moved to the United Kingdom, before returning to Wellington.
On her return to the country, Pert worked under Mark Limacher at the Roxburgh Bistro, alongside Nick Huffman and Sean Marshall at Matterhorn and is currently the head chef at Ortega Fish Shack.
"I find it hard to put my style of food in a box. I don't like to wank on about stuff. I love to cook and make people happy. I like to think that it is refined but relaxed. I don't like unnecessary fluff; everything on the plate has a purpose," said Pert, who believes that just because something sounds fancy and has complicated techniques does not mean it works.
"I like to create food that is bloody yummy, looks beautiful, is thoughtful, has a connection and is created from the heart..and needs to fit the environment. I want to think our food fits the vibe we are trying to create."
Having not been someone who follows others or worries about what they are up to, Pert gives a lot of importance to working seasonally and locally.
She finds that the biggest challenge in the industry is finding the right staff, with most young, passionate chefs aspiring to travel around the globe.
"All industries need workhorses. Not all workhorses will be passionate chefs. The right balance in the team is essential. That's something I've learnt over the years."
At present, Pert is happy where she is. However, she wishes to spend more time with her partner and family who live in the Wairoa/Gisborne region.
