Accumulating over 15 years of experience in hospitality, David’s goal of creating his own group started from day one. Treating every day as a lesson to learn, he constantly expanded his horizons and evolved his career which has brought us to the present time. Despite Auckland being a small town relative to the rest of the world, he says “a metropolis isn’t just about the sheer size of land. It’s also measured by the cultural area, things to do and places to eat.” David, alongside his team which he handpicked, only plan on providing to the cultural area no matter what city they find themselves in.

Rewind back to a decade ago, Tom was hired by David Lee as a barista for his cafe early in his career. Fast forward to now, Tom is regarded as David’s right hand man, as well as Namu Group’s CFO. Having worked behind the coffee machine, inside the kitchen, on the floor and even opening a cafe of his own — Tom has a colourful experience in hospitality and has gained a rich understanding of the industry. Trials, tribulations and errors of his own has led to his passion for the finer details of hospitality that occur behind the scenes with the possibility of making or breaking a business’ success, which Tom is overseeing at all times.

Although his chef journey started in his late teens, it wasn’t until much later on when Jaeho began to see the job as a career after David noticed him for his hard work and tenacity. Praised for having the mindset of an owner rather than an employee, he was taken under David’s wing and was personally taught the ropes of the industry. Given his background as a chef, Jaeho thrives the most inside the kitchen. However, he now marries his business knowledge and passion for cooking, becoming an instrumental part to creating an efficiently operating back of house across all of Namu Group’s establishments.

Commonly known as the creator behind the food reviewing platform “EatLitFood,” Albert has invested several years refining his palate while growing his own personal brand. Despite his lengthy reviews, Albert was the first to admit his lack of knowledge for the restaurant industry and was eager to take the next step in his hospitality career. He started at Namu Group from the basics, working front of house as well as washing dishes while taking David’s lead and slowly progressing his trajectory.

Prior to joining one of Namu Group’s restaurants as Front of House, Rachel worked as a chef for 7 years at a bustling local Korean restaurant. Her personable attitude combined with her knowledge of the back of house operations made her a force to be reckoned with as she climbed her way up to the position of venue manager at our Ponsonby restaurant, Aigo. Her long list of skills, including numeracy, communications and organisation to name a few, have propelled her while she showcases those skills across all of Namu Group’s sites.

When it comes to venue management, Shayan comes on top within Namu Group. His many years of working at some of Auckland’s busiest restaurants have given him the first hand experience and knowledge of operating a hospitality establishment. He’s a man who lives and breathes this industry, with a passion for hospitality that is unmatched while always getting the job done to the highest standard possible.