For the last 28 years, Nico Fini has been a proud food truck owner.
With a wealth of experience in hospitality, including work experience in 3-star Michelin restaurants in France, Fini became hooked on the food truck life during his his first festival at Wildfood, where he sold snails, lamb shanks and sheep brain ice cream.
Currently, he is the owner of Island Frenchie, a restaurant he opened in a container cafe on the scenic Waiheke Island.
Island Frenchie serves creative French breakfast and lunch, including classic items like French pastries, brioche and creme brulee. They pride themselves on making their own ciabatta, which are used as the base for their grilled fish, rib-eye steak and pork belly filled burgers. Fini also offers duck confit tacos, a real crowd favourite.
"Everyday we try to do something different. Our customers are really loyal and we like to surprise them with new offerings all the time."
However, with rising costs in ingredients, Fini said that a major challenge for Island Frenchie is achieving the right balance of making a profit while still retaining loyal customers.
"I have put up my price 10 per cent across the board. This is not going to balance the increase in wages and price of goods, but I want to cater for locals first."
Aside from dishing up delicious French cuisine on Waiheke, Fini also caters for weddings and other events. Fini hopes that in the future he can find a better work life balance.
"I work too hard, and enjoy it too much!"
