What's cooking: Eugene Gibson

Eugene Gibson at La Zeppa. Picture Carolyn Robertson

For a hard-to-find eatery, La Zeppa has proved an instant success. The cavernous bar that serves delicious tapas-style food is tucked away at the back of Victoria Park Market. It has built up a loyal following since it opened last year - including television presenter Susan Wood, who last month celebrated her marriage there with friends and family.

Eugene Gibson - co-owner with Amanda Lusk, Alistair Gribben, Stephen MacKenzie, and Justin Feaver-Gross - has created a place where people can come and relax, with good food and wine that doesn't cost the earth.

"We tried to make it the kind of place where people would feel comfortable catching up with friends. It's popularity has exceeded our expectations."

Gibson started in the hospitality industry 16 years ago with an interest in cocktails that developed into a passion for wine and food.

"The food is very important at La Zeppa but we put just as much effort into the wine list and getting good staff. Giving good service is what it's all about."

What do you like about your job?

The people you meet and the friends you make.

What is your favourite drink and why?

I don't really have one. It depends on the day and how I'm feeling.

What is your favourite snack?

Icecream. Any flavour will do. I love it.

What do you eat at home when you can't be bothered to cook?

Takeout Cantonese from the Canton Cafe in Kingsland (spiced hapuku, peppered venison and special prawn) or pizza from Prego.

What is always in your fridge?

Wine, juice, mineral water - H2Go. And, of course, Antipodes. The Antipodes sparkling is the best.

What do you always have in your kitchen cupboards?

A lot of herbs, fruit, garlic, chocolate, coffee, wine, creamed rice and energy bars for carbo loading. I like to spend a lot of my spare time keeping fit, either cycling, swimming or running. If I'm not doing that I'm eating or drinking.

Is there anything you refuse to eat?

Cucumber and tomatoes. The texture is horrible.

What is your idea of the perfect meal?

My partner Mandy's prawn and whitebait risotto. It is just fantastic, served with a really good Alsace pinot gris.

What is the secret to a successful bar and eatery?

Fantastic business partners and staff, hard work, long hours. And smiles - lots of smiles. It's that simple.