Ortega Fish Shack has long been an example of superb cuisine in the capital, and Head Chef Teresa Pert is renowned for her extraordinary culinary skills.
Restaurant Manager Kim van Rijn said the Ortega world very much rotates around a particular culture of care and self-expression, that at times rejects the norms of what a ‘good’ dining experience means or entails traditionally in favour of something more colourful.
It was for this reason that such honours as the Michelin Guide have always felt a bit outside its realm.
“To have what we hang our hat on not only seen, but also understood and embraced in such a grandiose way, feels at once surprising but also incredibly fulfilling,” explained van Rijn.
She said it was a wonderful encouragement not only for all of the restaurant’s staff to keep moving their own way, but also for other restaurants out there, like Ortega, to keep doing what they do as well.
Van Rijn said that, in the past, Ortega had often been misunderstood and overlooked in favour of something newer or more sparkly, which has felt disheartening. Since, the team has learnt to appreciate love when it comes its way, but not to hinge the restaurant’s worth on it.
“What is most important is what happens within our arms reach. If every day we can have a meaningful interaction with somebody, and make their day better, then that has always been more than enough motivation to keep walking the path,” said van Rijn.
“Which isn’t at all to undermine, either, how immensely honoured we do feel to be recognised.”
She added that the last few winters had been incredibly hard, and although van Rijn can’t speak for the whole country, she knows in Wellington, all restaurants enter into fight or flight mode through the colder months.
The Michelin Guide has added excitement that inspired people, only a few weeks after the awards. She said this will hopefully encourage customers as a ‘knock-on’ to brave the gnarly weather and go show restaurants some love.
Van Rijn said Ortega was special to its core, largely because of its many team members who had been there for a long time.
“Teresa our amazing Head Chef, has been with us for seven years, and myself and Nina who steer the ship alongside Davey, have been toiling away out front for even longer.”
Many of Ortega’s staff, both full and part-time, have been with the restaurant for a number of years. She said that for a lot of the team, Ortega is very much a second home.
“The people here are a second family. And in that, every person who passes through here and the imprint they make feels evenly significant.”
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