What's cooking: Chris Rupe

Award-winning restaurateur Chris Rupe's kitchen staples include lollies, miso and chardonnay. Picture / Carolyn Robertson

Chris Rupe, part owner and manager of SPQR, bought the Ponsonby Rd eatery and bar eight years ago with business partner Paula Mack.

In 2002 he and Mack opened the sophisticated Chandelier next door and two years later they made it a trio with Orchid, a bar for Auckland's uber-cool night owls. Not long after, Rupe was voted restaurateur of the year by 5000 of his colleagues at the Lewisham Foundation Awards.

For the record, SPQR stands for the Roman emblem Senatus Populusque Romanus (the Senate and People of Rome).

Rupe, who sold Chandelier in December, says the secret to creating successful bars and eateries is staff, ambience, consistency, passion, and a love of food and wine.

Raised in Taumarunui, he spent a couple of years surfing in Tauranga before launching his career in hospitality as a trainee manager at Rosepark Hotel in Parnell.

From there he went to London, then Sydney where he managed the landmark Doyle's seafood restaurant at Watson's Bay.

When he returned to New Zealand he spent a year at another Ponsonby Rd institution, Prego, before buying SPQR.

What was the first thing you cooked as a child?

Boiled eggs and soldiers, with freshly squeezed grapefruit juice from the garden in a crystal glass.

What is your idea of the perfect meal?

Anne Thorp's organic chicken, stuffed with lemon and limes and roasted with fennel, served with roast pumpkin, kumara and fresh seasonal vegetables and gravy.

What is your favourite drink?

Chardonnay, chardonnay, chardonnay, followed by pinot noir and the infamous hound dog (30mls double short black and 30ml Baileys served in an aperitif glass).

What do you eat when you want something quick and easy and can't be bothered cooking?

Yum cha.

What do you like about your job?

The wonderful staff I work with who help motivate and inspire me every day and also the freedom that we have to explore all aspects of food, wine and hospitality with passion.

What's always in your fridge?

Chardonnay, 1.5 litre bottles of New Zealand Natural mineral water, salad, organic apples, fresh herbs and fresh fish, champagne, detox pack (never used).

What do you always have in your kitchen cupboard?

Lollies, pasta, quality extra virgin olive oil, balsamic vinegar (from Sabato), Maldon sea salt, miso soup.

What is your favourite finger food?

Oysters, as they come.

Is there anything you would not eat?

Brussels sprouts.