A taste of NZ’s food scene with private chef Hercules Noble.

In the early dawn light, chef Hercules Noble can usually be found running along Auckland’s picturesque Orakei basin. He likes being out by the water first thing, before driving back home to start his day with Quincy – AKA, a Mercedes-Benz GLA 200 SUV City Edition. 

“I had to name it,” the Auckland native laughs. “I name all my cars.”

Social media sensation by day, personal chef by night, Hercules’ skills in the kitchen are mostly self-taught. After four years working as a professional chef in New Zealand and London, today he enjoys the freedom of running his own private chef business – which includes everything from catering corporate events to preparing mouthwatering meals in private homes.

We spent a day with Hercules to explore New Zealand’s unique food scene and get a taste of life as a private chef.

Food for thought

After doing kitchen prep and filming for his series, Hercules usually heads to the historic Auckland Fish Market in Wynyard Quarter to pick up fresh seafood (tuna, kingfish, snapper and unshucked oysters are his go-to), plus another produce or farmer’s market like the Wesley Market, depending on the day of the week. 

“I like to go and buy my things in person,” he says. “I don't like to order provisions online. I always like to see ingredients and get excited about them.” 

Hercules also enjoys changing up a meal if he spies a fantastic fresh ingredient at the market – like spring peas or strawberries coming into season.

“It fulfills your creative drive,” he laughs. 

Back home, he’ll peruse the 10 different varieties of edible flowers he grows in his garden or finish off some ingredients in his woodfired oven for flavour. 

He then packs the food into Quincy’s practical boot, and heads to his client’s houses to cook, travelling to locations all over Greater Auckland and beyond.

“Especially over summertime, I'm often driving to really beautiful locations for work, whether that's in central Auckland, or getting on the ferry to go over to Waiheke, or staying with a client for a few days up north or down south,” he says.

For his own dinner, he often grabs a bite at local jaunt Amano, which serves up authentic rustic Italian food.