A new tradition begins at the Mission Restaurant.

Maître d’ Daniel Jaritz takes over from his father;
Executive Chef Daniel Lorch joins.

Mission Estate, New Zealand’s oldest winery, has something of a family feel, with traditions passed down through the generations. The multi award-winning Mission Restaurant, located in an elegantly restored seminary building, reflects this long history of excellence.

Now, after 14 years’ running the restaurant, well-known personality Ewald Jaritz (EJ) is stepping back. He’s excited about spending time with family in Austria during the winters, and working in theMission Restaurant during the busy summer months. Replacing him as Maître d’ is his son, Daniel.

Daniel’s experience in the hospitality industry equals his father’s. He’s been involved with the Mission Restaurant for over a decade, with stints at other award-winning Australasian establishments including Citron in Wellington and Level 41 in Sydney. He was part of the launch team at the 6-star Qualia on Hamilton Island, where he managed the restaurant and VIP functions.

Joining him is acclaimed Executive Chef Daniel Lorch. Trained at the two Michelin-starred Averbeck’s Giebelhof Restaurant in Germany, his impressive CV includes Executive Chef roles at Wairakei Resort Taupo and Chateau Tongariro, as well as private cheffing for Sir Douglas Myers, Team NZ/Kenzo and the heads of Louis Vuitton.

Together, the two Daniels are bringing a fresh new energy to one of Hawke’s Bay’s most popular venues for lunches, dinners, private functions and weddings. Using only the freshest local produce, the style of cuisine is contemporary fine dining with a European influence.

“We will continue to honour the legacy and exceptional standards of both my father and the Mission Restaurant team,” says Daniel Jaritz. “I look forward to bringing my experience from all over the world to the challenge of managing the Mission Restaurant.”

To make a reservation at the Mission Restaurant, phone (06) 845 9354.

www.missionestate.co.nz