ABOUT
Monique Fiso (Ngā Rauru, Ngāti Ruanui, Samoa) is a chef, forager and author. She was born in Aotearoa and is of Māori and Samoan descent. She spent her twenties working around the world, primarily in New York where she truly honed her craft. After studying many different cuisines, she felt a calling to discover her own culinary heritage and returned home to begin that journey.
Her first restaurant, Hiakai, which she ran with her partner Katie Monteith, closed in March 2024. Hiakai won countless awards for its exploration of Māori and Pasifika cuisine and use of indigenous ingredients. TIME magazine even named it as one the ‘greatest places’ in the world.
Hiakai is steeped in tradition but with an eye to the future. Known for foraging for wild kai, using locally sourced ingredients and having a zero waste philosophy. The Hiakai team challenged the status quo of dining in Aotearoa, while playing a leading role in keeping Māori and Pasifika food culture alive. Although the restaurant in Te Whanganui-a-Tara is closed, the kaupapa lives on. After eight years, Hiakai continues to change form.
Recent achievements
Food and Beverage ambassador for YETI®
2023 Best Chef Awards ‘Top 100’ New Candidate
2022 Cuisine Good Food Awards Chef of the Year
2022 Hidden Gem Award Winner for La Liste
2021 Ockham New Zealand Book Awards - Winner: Best illustrated non fiction
2021 Ockham New Zealand Book Awards - Winner: Best first book
2020 Wellington Gold Awards - Winner: New Thinking Award
2019 TIME Magazine - World’s 100 Greatest Places
2017 NZ Innovation Awards - Winner: Innovation in Māori Development
With over two decades of experience, Monique continues to break barriers inside and outside of the kitchen. She is incredibly passionate about food history, food sovereignty and food security. Basically anything to do with kai.
Monique and Katie consult on food styling, menu development and content creation. They are also in the process of writing their second book and developing a television series.