Our People

At Hygge we want everyone to feel welcome, comfortable and safe. Not only our guests, but EVERYONE — that includes our staff. We Have a fantastic environment where we enjoy ourselves while delivering an experience people keep coming back for.

WORKING AT HYGGE

Having a strong social conscience where people are our focus along with the world we all live in is key to Hygge. Everyone is responsible for themselves and this makes us all responsible to each other. An optimistic outlook on life with dedication to what we do backed by an attitude to deliver through hard work and focus adds to a team that care about what they do.

Hygge practices OPEN BOOK MANAGEMENT where everyone at Hygge gets to participate in the key financial drivers that make the business successful. Personal input and understanding are rewarded with payment incentives for performance above expected. Staff buy into the philosophy of Hygge working together to achieve results ahead of planned and the personal financial rewards that come with it.

If you want to be a part of something more than a job, get in touch. We would all love to meet you.


Email — hygge@cliftonbaycafe.co.nz
Phone — 02954337226

MEET THE TEAM

Victor Gouk Siu Teck

Pastry Chef
Pastry Chef
My name is Victor Gouk and I grew up in a place called Kuala Lumpur in Malaysia. I am currently working at Hygge at Clifton Bay as a pastry chef. I gained this interest in cooking and baking since I was a little boy, thanks to the childhood spent in my family's Cafe business. since then, I have pursued my interest and finished college study to carry on the journey of my career. Now, I have been working in this industry for over 6 years and through these 6 years, I've experienced working in different variations of food service such as banquet, bakery, cafe as well as fine dining restaurant. The beauty of being a chef has allowed me to travel around the world to experience different food and culture, and I believe, this is why the destiny brings me here. A lot of movies are about life but mine are like a slice of cake, and I'm here to share this "slice of cake" and to enjoy all the small little things and memories that will be added to it here at Hygge at Clifton Bay.

Joanne Thornton

Team Member
Team Member
I have been working in the hospitality industry for quite a few years. I have been at Hygge for two years and find it can be quite challenging as it feels like 10 cafes in one big compound. I enjoy working with a great team and the new opportunities that Hygge has offered me and my family. The job itself can become quite stressful at times, but when you go outside, take a deep breath and look at the view, it can’t get any better than that. I really enjoy seeing our regular customers and any banter we may have just makes the day better.

Carol Bressam Takahara

Team Member
Team Member

Bruce Dawkins

Head Chef
Head Chef
I started my hospitality career at the tender age of 14 junior waiter, working my way up to a senior waiter where I was presented with the opportunity to expand my knowledge of the industry. I learnt about the kitchen and fell in love with it. I convinced the owners to invest in me and went to study. After three years I graduated. I wanted to see the world so I joined the cruise line and worked as a chef on board and learnt many different cuisine. I returned home to take up the roll as Executive chef in 2005 up in till 2018. The highlights of my career in South Africa was doing the Nelson Mandela Presidential Inauguration. I left South Africa to join Hygge and have not looked back.

Andre Takahara

Senior Chef
Senior Chef
My name is Andre Takahara, I have been working in the hospitality industry since I was 15 years old, my first job was at the Mc Donald's close to my house, didn't take long until I wanted to learn something different and I went to work at my neighbors restaurant. From there I started studying to be a chef. When I was 1 year deep into the course I realized that I wasn't learning fast enough, due to a lack of technology on the campuses in Brazil, so I decided to go to Australia to get top quality lessons at Le Cordon Bleu and stayed there for 2 years, worked in many places as I was learning. The best one was The Iceberg dining room and bar, a two hats restaurant where I stayed for 3 intense months where I worked 16 hours shifts and felt the extreme pressures of a kitchen. That thought a lot about how to behave in any place. When I finished my course I head back to Brazil, had a good job as the Head Chef in a kitchen but didn’t find what I was looking for back home, so I knew I had to go out to the world again, came to New Zealand, studied my Advanced diploma at Le Cordon Bleu in Wellington while working in the hotel industry and finally found Hygge, a place where I have been working for the past 6 months as a Senior chef and have been challenged to grow as a professional everyday.