A new light at Manu
There’s a new light shining at Manu, and it comes in the form of chef Jack Shewell.
But this isn’t a story about a new head chef storming into the kitchen, ripping up the menu and starting again. Quite the opposite. Jack’s first move at Manu has been to listen – to the people, the produce, and the cultures that have made the restaurant what it is.
“I’m not here to change things up. I’m here to help them lead and help them shine.”
Jack’s relationship with hospitality goes right back to growing up in Wellington, where trips to his local café with his dad soon saw him gravitating towards the kitchen to toast scones and sandwiches, eventually leading him to get a dishwashing job there.
His career then took him through hotels and some of Wellington’s best kitchens, including a stint working for his childhood hero, Martin Bosley. He later worked in Māori cuisine, an experience that has become particularly valuable as he takes the helm at Manu.
The connection came via Jack’s best mate, who is Manu owner Karen Hattaway’s cousin.
What followed were long conversations between Jack and Karen about whether it was the right fit.
“We both share the same vision. We both share the same passion. We’re both hungry for the same things, and it was almost like it was meant to be,” Jack says.
Karen felt it too.
“It really did feel like we had found somebody that truly did understand what Manu was trying to bring to the Christchurch and Aotearoa dining scene,” she says.
Now, Jack is looking to refine Manu’s offering, letting exceptional ingredients shine while continuing the restaurant’s distinctive meeting of Māori, Pacific, and Asian influences.
“It’s all about connecting with people who are in the field of those three cultures,” he says. “I’m really excited to get the new menu going and really showcase what Karen and I are so deeply passionate about, and getting back to supporting small local businesses who pour their heart and soul into what they do, so they can feed their families.”
But the new light at Manu shines beyond the plate; there’s a spotlight on mental health and safety in the hospitality sector.
Both Jack and Karen are passionate about creating a hospitality workplace where people feel supported, can speak up, and, importantly, enjoy coming to work.
“Wellbeing has always been something we’ve wanted to shine the light on, in particular at Manu,” Karen says.
The restaurant is now working with Dion Freeman of Healing Aotearoa as part of its wellbeing programme, exploring what genuine wellbeing within hospitality can look like.
“We’re always learning, and together we’re exploring how we can continue to grow and evolve,” Karen says.
For Jack, leadership in the fast-paced world of hospitality begins with setting the tone, remaining calm, ensuring the team feels prepared for service, and building genuine relationships across the kitchen and restaurant. “It’s about checking in, making sure people are okay, and having the courage to speak up when it matters.”
For diners, Jack hopes every experience at Manu opens their eyes to the depth, creativity, and possibilities of Māori and Pacific cuisine in Aotearoa. A new chef, a fresh menu, and a team moving forward together. A new light.