A true Auckland institution celebrated for its seamless blend of timeless hospitality and contemporary dining, Soul Bar & Bistro holds a prime position in the heart of the city’s Viaduct Basin. At the helm of this iconic eatery is Foley Group Executive Chef Gavin Doyle.

Gavin has had an extensive career prior to cheffing at Soul, with his culinary journey beginning in his homeland of Ireland. He worked his way around Europe, the US and Australia, and has been calling New Zealand his home for shy of 16 years. Even though he has worked in Michelin-starred restaurants, Gavin deems his role in this slice of Auckland’s Viaduct as his most proud and defining part of his career thus far.

Gavin prides himself on continually picking up new ideas, tips and tricks whether it be from young chefs, from travel overseas on research trips where menu ideas and dishes generate inspiration, or even across social media. Having previously worked in the kitchen at Ortolana in Britomart, Gavin credits one of his most enduring culinary influences as Jo Pearson of Ortolana and Alma, and her approach continues to shape the way he cooks today.

Further down the track he wishes Soul to be continually recognised as a leading restaurant in hospitality, a place known industrywide as somewhere young chefs aspire to work.

At the core of Soul Bar & Bistro, Gavin believes, are the people who truly define the restaurant’s continued success. Along with the seafood-centric menu and the busyness and vibrancy of the location, this is what attracts customers to return over and over again. The restaurant team is always proud of its ability to pull off top-notch events such as the recent Women in Food & Drink Aotearoa New Zealand awards. Gavin is optimistic about the future of Soul, confident it will continue to stand as an iconic dining destination, yet he acknowledges a shifting landscape within hospitality. In a city as costly as Auckland, emerging talent is increasingly tempted by opportunities abroad and lured by the promise of broader horizons.

If you are planning a visit to the waterfront (or if you are a returning customer), Gavin invites you in to try a Soul signature – the scampi cocktail. It’s a dish that was made as a happy accident that created something “nice, light, zingy and fresh” and not too heavy, an effortlessly balanced dish that leaves the palate refreshed and ready for what comes next. Honouring Gavin’s sweet tooth is his Kinder Bueno lava cake, one of his recipes that you’ll  find here. “It’s a really good comfort dish. It has a hot and cold contrast from the hot cake and the cold ice cream. You think you can never finish it but can’t get enough of. I enjoy nothing more than a gooey, fudgy chocolate dessert!” says Gavin. MIA BENNETT.