Duck Creek Cafe

Cooking Up a Storm
After travelling the world and working in some of New Zealand’s most prestigious eateries, Dean McFarland is keeping his focus on making sure customers walk away from his restaurant with a smile on their faces.
Being a chef is something Dean, who owns the charming ‘Duck Creek Restaurant’ in Pauatahanui, does not take lightly. Having started at the bottom 20 years ago, washing dishes at a Wellington’s then popular ‘Fleur de Lie’, he’s had to maintain a strong work ethic and a level head to succeed in an occupation that is incredibly demanding. "You really have to have a natural passion for food and cooking to get on in this industry. It’s much more taxing than it’s portrayed on the TV shows, and you need a willingness to learn and an ability to cope well under pressure in what can be a very stressful environment" he says.
Dean, who’s originally from Gisborne, has an attitude and drive that has earned him positions at Café Paradiso (now ‘Hummingbird’) in Wellington, The Chateau at Mt Ruapehu, and most recently Elements in Lyall Bay where he was Head Chef. It was here that he made the decision to open his own restaurant, with his wife Danielle, and knew just how he wanted it to be.
"The owners at Elements gave me all the encouragement I needed to open up on my own and I felt inspired to emulate their style of putting the emphasis on customer satisfaction. You won’t find any pretention at Duck Creek - we want people to feel comfortable whether they’re popping in for a coffee in jandals and shorts or here for a wedding and champagne."
And his approach seems to be working. Duck Creek has enjoyed great success since it opened in December 2010 and Dean, who has two children, seems happy with his career choice.
"I love food and cooking and that’s the key to success - loving what you do."
You can find Duck Creek at 39 Paekakariki Hill Road, Pauatahanui.
Call 04 234 6166 for more information or to book a table in the restaurant.
By Kim Dunne