PHOTOGRAPHY Tim White
INTERVIEW David K Shields
Dinesh Parthasarathy Mohanasundram, known to many for his refined craft at Peter Gordon’s Homeland, is now stepping into a new chapter with Ohui, a North Shore dining destination that is redefining seasonal dining. Created in partnership with Restaurant Manager Diana Kapadia (formerly of The French Café), Ohui is a celebration of local produce, bold flavours, and an ethos of refined simplicity.Â
Having created a space that feels at once welcoming and quietly ambitious, for Dinesh this venture is more than a restaurant, it’s a personal expression shaped by the two worlds that have defined him: his upbringing in the vibrant food culture of Chennai, India, and his relocation to New Zealand, where the landscapes and seasons inspire both his cooking and his outlook on life – it’s this interplay that shapes his food and his philosophy today.
“I hope guests carry away a feeling of deep connection: to story, to place, to culture. I want them to feel like they’ve travelled between India and Aotearoa, between tradition and innovation, without ever leaving their seat. If they walk away feeling nourished emotionally, surprised creatively, and seen personally, then we have done more than serve food – we have created an experience worth returning to.”
Dinesh has created with Diana a space that feels at once welcoming and enticing. Ohui champions the beauty of local, seasonal produce, presented with bold flavours and an elegant simplicity that speaks volumes without shouting.
At Ohui, that journey comes alive on the plate, and in conversation he shares just how deeply it’s influenced the way he cooks, works, and lives.
Follow the below links: to read more about Dinesh’s journey so far, in his own words, and take the opportunity to partake of those learnings ‘put-to-plate’!
Check out what’s on (and in) at Ohui Restaurant here
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