Kuriri is named after the Pacific Golden Plover — a remarkable traveller that journeys thousands of miles from Siberia and Alaska to spend its summers here in Aotearoa. Often seen wading along the edges of Manukau Harbour, the kuriri has become a symbol of movement, connection, and arrival. To us, it reflects the overseas visitors who travel great distances to reach this place, and the quiet moments of rest they seek once they arrive.
At Kuriri Cafe & Eatery, every visit is a moment of transition made better: whether you’re arriving, departing, or simply taking a breath in between.
Manoj Lasantha is an accomplished pastry chef with extensive experience in luxury hospitality, including award-winning international recognition. In 2022, he earned three gold medals at the Villeroy & Boch Culinary World Cup in Luxembourg for his exceptional pastry work. Since 2023, Manoj has served as Executive Pastry Chef at Te Kaahu, working alongside Executive Chefs Nancye Pirini and Mark Arunsaphai to create a cohesive, high-calibre dining experience. He also curates the cake and dessert selection for Kuriri Café and contributes his expertise to the team. Known for his technical precision, artistic flair, and dedication to innovation, Manoj crafts refined, seasonal, and visually stunning desserts. He continues to elevate the dining experience through innovation, quality, and creativity.
With 12 years in hospitality, I began my journey in Switzerland before moving to South Africa to improve my English. Returning to Europe, I honed my skills in 5-star hotels around Lake Geneva, working across all F&B sectors, from catering to fine dining.
Nancye Pirini showcases modern Aotearoa cuisine grounded in cultural storytelling and seasonal local produce. Raised in Ōtara, South Auckland, her passion for cooking began at home, inspired by her mother’s resourcefulness. After completing her formal training through Auckland Hotel and Chefs Training School and Manukau Institute of Technology, Nancye built her career balancing family life with determination, excelling in competitive kitchens and culinary competitions. Her leadership journey includes senior roles at SkyCity under Peter Gordon, Executive Chef at Jet Park Hotel—where she led the team to a Restaurant of the Year award—and later Accor Hotels. Today, she brings together resilience, refinement, and a deep sense of place in every menu she creates.
