Kristy Sze fell in love with being in the kitchen as a child in Hong Kong where her mother supported her dream, taking her to cake-making classes, helping her with different food combinations and never judging her for her passion for edible art. Having stepped into her role at Auckland’s waterfront restaurant First Mates Last Laugh over a year-and-a-half ago, Kristy has found her rhythm as  the restaurant’s pastry chef. “The concepts and values at First Mates Last Laugh aligned with my own. I felt lost after having not worked in the industry for a few years, but after taking the role Judith Tabron helped me understand the food scene. I’m quite free to design and create in the kitchen, there’s lots of freedom and it’s comfortable not over-the-top food.”

Previously Kristy ran her own cake-customisation business where she worked closely with customers to fulfil their visions. The business brought out more inner confidence and personal growth, however her biggest motivation comes from those closest to her. “I have a lot of recipes built up almost like a recipe bank in the back of my head. I get a lot of inspiration from my husband who is also a chef, so we bounce ideas off each other. We make a great team. It would be a dream to open a restaurant together.”

Seasonality plays a big role in Kristy’s expressiveness as using fresh produce truly lets the dish speak for itself and shine. She’s a firm believer that it’s important to minimise wastage in the kitchen and use every bit of fresh produce while it’s available.

Creating a dessert that isn’t too sweet is often the best compliment for Kristy and while she has quite a sweet tooth herself, she prefers to perfect just the right balance for a dessert. One particular dish emerges as Kristy’s standout favourite. “I really like the raspberry cheesecake. It’s elegant and feminine. It’s a great size for after lunch with friends and it’s not too heavy.”

Feminine energy, Kristy says, is needed in the restaurant space and she is proud to see more females entering the roles of hotline chefs, front of house and leading hospitality businesses to thrive. She is thrilled to see there is more respect shown to women in the industry and recognition of the value they hold. Kristy acknowledges that women often excel in hospitality for their calming presence in intense settings and their ability to anticipate needs and find solutions. Her advice for young and eager aspiring women entering the industry is, “Learn as much as you can and work hard. People will see who you are and you will shine.” MIA BENNETT