The Restaurant

Here at The Mains at Peppers, our vision to is provide you with locally sourced, seasonal fruit and vegetables.

As much as possible is grown in our own garden, eggs from our chickens and local produce purchased on a daily basis, infused with fresh flavours and staple favourites.

Combine this with the a stunning outlook and location overlooking Lake Rotorua.

Our Chefs have prepared some mouthwatering dishes for dinner and brunch.

Chef Profiles

Ali Wakefield

Born, raised and trained in the UK, Ali attended Crawley Collage of Technology for 2 years where he began his Chef’s career.  He worked at various restaurants, & hotels in a number of continents, Middle East, Europe and Australasia. He immigrated to New Zealand in 2001 with kiwi born wife and 3 children, then added one more to the mix.

Ali opened his own restaurant in Taumaranui with two business partners – “The Flax”, based primarily on indigenous food.  After 5 years the restaurant was sold, and he and the family relocated to Rotorua where he had various Chef roles in the local hospitality & tourism sector. 

The opportunity to work at Peppers on the Point came with a Head Chef title allowing Ali to utilize his experience and learnings from his other positions.

Aside from creating amazing dishes, Ali enjoys foraging, gardening, & jade carving.

 Mirai Sato

Born and raised in Yokohama, Japan, Mirai worked in several Japanese restaurants before moving to New Zealand in 2004.

Mirai was Lodge Chef at Peppers on the Point from May 2010 to May 2012, he then worked at Solitaire Lodge before returning to Peppers in 2016.

Aside from creating amazing dishes, Mirai is fanatical about rugby and juggles this interest with spending time with his beautiful wife and two boys.

His cooking philosophy is “less is more”.


He likes to use fresh produce and keep things simple allowing the ingredients to take centre stage.

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