There is a new head chef at Fairview Lifestyle Village: Chef Noris. Originally from the Philippines, Chef Noris comes to us with over 15 years of culinary experience, having worked in Italian restaurants, Japanese restaurants, and even a Michelin-starred resort in China. Noris immigrated to New Zealand in 2009 and he has been working in Auckland’s hospitality scene ever since.
When he’s not in Relish Café (Fairview’s café and restaurant), Chef Noris is a family man, spending time with his wife and two daughters. Over the years with the assistance of his wife, who also loves food, Noris has published over 500 recipes on his personal blog. He has dreams of writing a cookbook one day. His recipes are diverse, reflecting his love of fusion and different foods from around the world. At Fairview, Noris is loving the fact that he gets to take our residents on a culinary journey with him, it’s one of the most special things about cooking for the same people every day. Weeknight dinners include delicious Japanese dishes, Indian-inspired curries, or even delicate French casseroles. Now that’s something to look forward to!
We asked Chef Noris a couple of questions to get to know him a little better, and he was even kind enough to share a few of his personal recipes (lucky us!).
When did you decide to become a chef?
I decided to become a chef when I was a teenager. I was always helping in the kitchen at home and had a strong desire to learn how to cook many different dishes. I always loved learning how the dishes were made – how the flavours came together and the different skills you need.
Was there anything that you thought you wanted to do before you started cooking?
My first option was to become a Doctor, but when I went to the hospital for a few weeks during my teenage years, I saw how it all worked and I knew it wasn’t my calling after all. I wanted to help people but in a different way.
Where did you learn how to be a chef?
My first job was at KFC when I was at university. I worked in the kitchen and learned the three most important values of cheffing: quality, service, and cleanliness. I also worked in a sandwich bar, where I learned other skills. After finishing a degree in Hotel Management & Culinary Arts, I worked in an Italian restaurant with banquet service. I learned so much there as we catered for groups ranging from 500 to 3000 people celebrating weddings, birthdays and more. I worked up to 100 hours per week, going home only once a week, and sleeping under the tables. It was very hard work.
Following that, I worked in a Japanese restaurant and moved on to become a Baker at the Galleria Suites Holiday Inn. I then worked at the 5-Star Wynn Macau Casino and Resort, which has been awarded 2 Michelin stars. The Wynn Macau is where I learned the most. We were held to very high standards.
I immigrated to New Zealand in 2009 and began working at a local Café. After that, I worked for almost 10 years at Columbus Café Auckland Hospital, one of the busiest Columbus Cafés in Auckland. Some of my sweet and savoury dishes even won awards at their chef competitions.
And here I am now at Fairview Lifestyle Village!
What is your signature dish? What do people love about it?
I don’t have a signature dish – but I do have a signature style; I love cooking fusion meals. I like to have fun with Mexican and Asian food. I’ve found people love fusion cuisine – it’s like eating out in different restaurants but in one place.
What excites you about your role in the Fairview kitchen?
I thought I had worked in all kinds of environments as a chef in my career – cafés, Japanese, Italian, fine dining restaurants, hotels… But never at a retirement village. Something I’m very excited about is the opportunity to feed the same people every day. It’s a great challenge, I have to make it exciting! I am developing a cycle of delicious new menus – such as our Culinary Journey at Relish Café. We have asked for resident input, too. There is a box in the dining room where residents can suggest new dishes or make suggestions on existing ones. We read every single suggestion and love the input.
Is there one food that you’re secretly obsessed with having at home?
Air fryer food, believe it or not! It makes life easier, family life is busy with our two daughters. Lately, I’ve been working on new recipes using my air fryer and I can say that I am really doing well so far. I’ll share one with you!
What are three kitchen equipment ‘must haves’ you would recommend?
A good oven, a barbecue grill, and an air fryer.
Here are my favourite recipes. I hope you enjoy them.
Air Fryer favourite: 15-minute spiced chicken with green salad
- Rub 1kg of chicken breast with salt and pepper, a pinch of turmeric, garlic & onion powder & cumin,
- Add ½ cup yoghurt and you can also add dried chillies for a spicy touch (optional)
- Place in the air fryer for 15 mins and cook at 180 degrees Celsius. You just need to serve the chicken with your favourite green salad. Voila!
