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 breakfast, dinner and lunch

Peppers-on-the-Point-2019-Food-015 (2).j

Our Chefs

William Foote

William held the role of Executive Chef at Rydges Hotel, Rotorua for three years. 


Prior to this he owned and operated his own restaurant “Headquarters” in the bustle of the Auckland Viaduct harbour for 12 years. 


In his spare time he loves to hunt and takes a mandatory break each year to head into the native NZ forest with a few mates to hunt for venison.


Andrew Condevillamar

Andrew comes from four generations of cooks.  He is passionate about fine dining.  He loves to experiment with classic dishes, turning them out with a modern twist.


Guided by intense knowledge of the fundamentals of cooking Andrew credits his mentors at ICAAC and Toi Ohomai Institute of technology, and the variety Restaurants he has worked for who have furnished him with the cooking skills he possesses today. Andrew won a bronze medal at Waikato Culinary Fare 2019.



On his days off he spends time reading books about cooking and riding the fabulous trails at the Mountain Bike Park in Waipa. 


Syvelle Ann Troyer

Sy’s passion for cooking started as early as 14 years old, she remembers the days when my parents would go to work, and she would volunteer to prepare dinner for them. Her first cookbook (Cookbook for Beginners) was her cooking bible, and she would refer to this when she felt like cooking or baking something. 


Sy graduated her bachelor’s degree in Psychology but the love for food brought me to where I am today, a Chef. She was awarded a silver medal award for an in-house competition at the culinary school back in Philippines. 


Moving to NZ and studying at Toiohomai, she won the Top student award & Emerging chef of the year in Rotorua 2021. 


She still feels she has lots to learn and likes to challenge herself. “Success does not happen overnight; it is every day when you get a little better than before. It adds up.”