Norka Mella Muñoz is a talented chef originally from Santiago, Chile, with a passion for creating delicious dishes that celebrate the fusion of Chilean flavors and New Zealand’s local produce. Growing up in a household where her mother was a master cook, Norka developed a deep appreciation for food and family gatherings around the dinner table. Inspired by a local newspaper article that touted cooking as a career with a bright future, Norka decided to pursue a path in the culinary arts, despite initial resistance from her family, especially her father, due to the male-dominated industry.
After enrolling in culinary school in Santiago, Norka honed her skills while working at various catering jobs before taking on a six-month apprenticeship at a five-star hotel. There, she learned from renowned chefs from France and Italy, refining her techniques. She then moved to Patagonia, where she worked at prestigious hotels such as the Intercontinental, Las Torres del Paine, Explora Patagonia, and San Pedro de Atacama, winning several gold culinary awards along the way.
In 2002, Norka moved to New Zealand with the intention of staying for only one year. She arrived without speaking English, relying on her cooking skills to secure a job. Her dedication led her to roles such as head chef at a catering company, and later, a tutor at the Auckland Hotel and Chef Training School. Eventually, Norka and her family decided to settle in the Hawkes Bay, where she continued her work as a culinary tutor before transitioning to Mangapapa as a sous chef in 2016. A year later, she became the first female head chef at Mangapapa, a position she cherishes for its history and the opportunity to work with locally grown produce.
In 2022, Norka took on an exciting new challenge, moving to Wharekauhau Country Estate. There, she and her team earned a prestigious one Hat rating, and in 2024, Norka was named Best Luxury Lodge Chef of the Year. This recognition further cemented her reputation as a skilled chef with an exceptional ability to create memorable, high-quality dining experiences.
Norka’s cooking style is a fusion of New Zealand’s local ingredients and her Chilean heritage, which she affectionately refers to as “Chiwi.” Her menus are designed to create lasting memories and evoke the joy of sharing meals with loved ones. She is particularly inspired by the use of lamb, a key ingredient in Chilean cuisine, and her extensive experience butchering and cooking it in Patagonia.
In 2020, Norka was honored to become the first female Ōra King Salmon Ambassador in New Zealand, a role that highlights her commitment to promoting sustainable, high-quality seafood. Her work with Ora King Salmon, a prestigious New Zealand brand known for its premium salmon, aligns perfectly with her focus on sustainability and using local ingredients to create exceptional dishes.
A strong advocate for sustainability, Norka prioritizes using locally grown produce, supporting local businesses, and reducing waste in her kitchen. Her ‘paddock to plate’ philosophy ensures that her guests not only experience exceptional food but also learn about the origins of the ingredients they are enjoying. As a Beef + Lamb Ambassador Chef, Norka feels incredibly honored to be part of a movement that highlights New Zealand’s rich food story and the dedication of local farmers.
With her deep connection to the land and a commitment to showcasing New Zealand’s culinary potential, Norka continues to inspire others with her innovative dishes and dedication to sustainability, creating memorable dining experiences for all who visit Wharekauhau and beyond.