Michael Dearth shares his inspiring journey from humble beginnings in Connecticut to becoming a celebrated restaurateur in New Zealand,
In an exclusive interview with Renae Leith-Manos, renowned New Zealand restaurateur Michael Dearth shares the fascinating story behind his celebrated dining ventures, The Grove and Baduzzi.
Dearth and his wife Annette arrived in New Zealand with a vision that would transform Auckland’s dining scene. Their dream? To create a restaurant that showcased the finest artisan products, vibrant local produce, and an expertly curated selection of wines from around the globe, all delivered with impeccable service.
This vision became reality with the launch of The Grove on Wyndham Street,.
The Grove quickly became an icon in New Zealand’s culinary landscape, consistently earning a place among the world’s Top 10 fine dining restaurants for its exquisite degustation experiences. Just recently, The Grove celebrated 20 successful years, a testament to Dearth’s dedication to excellence and innovation in fine dining.
Not one to rest on his laurels, Dearth continued his culinary journey by opening Baduzzi, a lively tribute to the Italian-American culture he grew up with in Connecticut. The name, which means “meatballs” in a Southern Italian dialect, reflects the restaurant’s heart – a celebration of the robust flavors and familial warmth of Italian cuisine.
In this podcast conversation with Leith-Manos, Dearth discusses his deep connection to Italian food. “Baduzzi was always meant to showcase the type of food I grew up enjoying,” he shares.
“Italian cuisine is so much more than the simple dishes people associate with it. Our goal is to elevate these flavors and show that Italian dining is a rich, cultural experience worth venturing out for.”
A key element of Baduzzi’s success is its meticulously curated wine list, a passion of Dearth’s that has been honed over his diverse career in hospitality.
From humble beginnings as a dishwasher to roles as a chef, waiter, and sommelier, Dearth’s love for wine evolved naturally. “My passion for wine came later in my career,” he reflects, “and I was particularly drawn to the depth and complexity of Italian wines. They deserve a place at the table.”
Throughout the interview, Dearth’s enthusiasm for his craft is palpable. His journey from Connecticut to New Zealand is not just a story of culinary success but of cultural celebration and a deep-seated love for the art of hospitality.
As he continues to push the boundaries of fine dining, his work remains a shining example of what dedication, passion, and a commitment to excellence can achieve.
The podcast conversation is below and a 48 hour guide to Auckland is right here.
