Choosing Jet Park Airport Hotel & Conference Centre as your venue is the first step in ensuring a successful conference.
When you host your conference with Jet Park, our experienced conference staff join your team to help your conference reach its full potential.
Kia Ora, my name is Joanne and I can offer advice on venues, catering, technical equipment, and logistics.
Kia Ora, my name is Jabez and I will be your first point of contact when planning your conference at Jet Park.
Kia Ora! I manage conferences and events to deliver a superb client experience
Kia Ora, my name is Manish and I will be in charge of the palate of your conference cuisine.
The herby, organic scent of a well-prepared pesto. The crunch of a coral wafer. The taste. At its best, art makes you feel something. Cuisine should do the same.
Veenal grew up in Sigatoka in the beautiful Fiji Islands, and it was there that he found his passion for cooking. He has been in the industry for 14 years. Veenal enjoys creating different types of dishes, tasting and refining menus with matched wines.
In Fiji, Veenal competed in a couple of culinary competitions in which he won; he then moved to New Zealand and worked in a few different hotels. However, working at Jet Park Hotel, Veenal states has been his greatest achievement; “If you are a chef, you always dream to become an Executive Chef.”
Veenal’s style of cooking is simple but full of flavour in the dish as a whole; “I believe it’s very important to give the customer the best dining experience, so they go home happy and feel it’s been excellent value for money.” His cooking techniques are in line with other chefs- he loves grilled foods, smokey flavours, and creating rustic dishes which is in demand currently.
Christian Morales brings a wealth of experience to his role as Sous Chef, having worked in the Hospitality industry for 15 years.
Originally from Chile in South America, Christian says he inherited his passion for food from his mother; "She is the best cook in the world" (as you should say so! - Ed). This is the reason why he was inspired to study cuisine and turn his passion for food into a career.
It is evident that Christian lives for cooking, as he states he loves to see that people are happy with his food (preparation) and wishes to one day travel around the world to learn about the traditional and inspirational dishes from all over the continents.
He also wants guests to know that Jet Park Hotel is the Best hotel in the area, and is proud of working with a great team of people.
Christian also loves to spend time with his family, tending to his garden and has a love of technology in games and movies.
Sous Chef, Manish originally grew up in Mumbai, India and states that he used to cook at home from an early age. He was excited that it could become a career stating that he always wanted to be a pastry chef; “I’ve enjoyed working in a café environment, and I love A la Carte style cooking… Food is something you learn about every day- it’s so vast that you can always keep learning.”
One of his highlights include becoming a Head Chef at 24 years of age at the café in Rotorua. Six years later in the hospitality industry, and Manish feels that working at Jet Park Hotel is great as he can learn something new from all the chefs; “We are a very multicultural team, so all have different ideas we can bounce off each other.”
When not at work, Manish enjoys being creative and doing D.I.Y. projects, such as making a $15 tall boy look ‘as new’. And given the choice of holiday destination- “I love Barcelona, and would love to visit- the name sounds so posh.”
Dominic is a talented addition to the Jet Park Hotel family, and has worked in hospitality for over 8 years with some impressive highlights along the way! Says Dominic; “Creating, coming up with new stuff that makes myself and others happy… my passion is to achieve perfection and the quest for perfection gives way to a quest for newness and the impulse to create.”
Dominic grew up in India and was introduced to the culinary world through his grandfather who cooked traditional Mangalorean food. Career highlights include working with the 1-star Michelin Restaurant, The Cliff (Singapore); working with celebrity chefs the likes of Rahul Akerkar, Yew Eng Tong and Alain Passard; working as a Pastry Chef with Restaurant Indigo- winning one of the Top 25 Restaurants in Asia- San Pellegrino Awards.
Joining the Jet Park Hotel family, Dominic feels the care and effort we provide make us stand out. On a personal note, leisure time is spent with family, researching and reading culinary books, admiring and being inspired by nature and, of course- dining out! An ideal holiday would be- “Vegas- Possibly hitting a jackpot there!”