In this episode, we sit down with one of Wellington’s most loved (and awarded) front-of-house leaders: Davey McDonald of Ortega Fish Shack. Davey has spent more than 16 years shaping one of the country’s most consistently adored dining rooms, but if you ask him what the secret is, he’ll tell you it’s simple: make it fun.

We talk about everything from work/life balance with two busy kids, to why Ortega still runs only five days a week, to how Davey builds a team culture that feels more like family than staff. He opens up about mentoring young servers, managing with kindness, and the tiny moments of connection that turn a good service into a great one.

There’s plenty of laughter, a few honest truths about hospitality, and one deeply moving story about a long-time regular that perfectly captures why this industry matters so much.

Whether you’re a front-of-house professional, a restaurant owner, an Ortega regular, or just someone who loves the magic of great service, this conversation is an incredible reminder of the love that fuels this industry.

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The Kitchen Day Podcast is proudly brought to you by Boring Oat Milk. These guys take care of the boring details, so you can focus on the important stuff, like your morning coffee (and this chat).

We're also delighted to be supported by Upstock - a one-stop shop for all your wholesale buy/sell needs - and Droppah - the team serving up perfect rosters that just make sense.

We film at Loretta Restaurant pre-service, with all production taken care of by the talented Jono Tucker at Empire Films.

Thanks for listening.