Our People
ZENNON WIJLENS
Zennon Wijlens, Co-Owner and Executive Chef of Paris Butter. Zennon, Alongside fellow chef and Co-Owner Nick Honeyman, Zennon has transformed Paris Butter into an establishment that seamlessly blends a fun, innovative, yet refined ambience with a modern dining experience. Zennon was also awarded the prestigious title of Cuisine NZ Chef of the Year for 2023/24. His approach to cuisine is deeply rooted in memories and travel, bringing to the table innovative and interpretive New Zealand dishes that are both familiar and excitingly novel
NICK HONEYMAN
Nick Honeyman, Co-Owner and Chef of Paris Butter. Alongside Zennon, Nick has helped to transform Paris Butter from a bistro to creative fine dining. Nick’s Focus has been split across not only Paris Butter but also our sister restaurant Le Petit Léon based in the south of France. His most recent acknowledgement was achieving his first Michelin Star at Le Petit Léon. Nick’s Ideas and concepts are also inspired by memories and travel and are still very much present in our evolution menu.
BEN CARMINE
Ben Carmine, Restaurant Manager and Beverage Director at Paris Butter. Although young Ben has helped to transform the service aspect of Paris Butter from a bistro style to a fun and innovative approach to fine dining. Ben’s Knowledge and expertise on the floor led him to be awarded Emerging Hospitality Talent 2022/23. Ben’s approach to the beverage program is to showcase smaller and lesser-known producers both domestically and internationally, while drawing inspiration from his memories and travel to showcase some top producers.