The Mains Restaurant - Fine Dining Rotorua

We are excited to welcome Chef BJ Sebastian to the lodge as we enter an exciting new chapter in our culinary journey.

Known for his innovative approach to modern dining, BJ brings a philosophy deeply inspired by nature, fermentation, sustainability, and New Zealand’s extraordinary produce. A former Beef + Lamb New Zealand Ambassador and Cuisine Good Food Awards-recognised chef, he has built a strong reputation for creativity, craftsmanship, and pushing culinary boundaries.

BJ’s collaboration with Lil Ceramics will also form an important part of the guest experience, combining food, artistry, and a strong connection to place in a truly unique way.

With a focus on flavour discovery, zero-waste cooking, and creating memorable dining experiences, BJ’s arrival marks an exciting evolution for the lodge team and our guests alike.

Another Rotorua boy with great skills in the kitchen.  Most recently at Third Place Café.

Scott has a huge array of experience in hotels here and all over the world including the Duxton, Novotel and the Park Hotel.   

Scott joined On The Point – Lake Rotorua as our Demi chef,  looking after our guests’ breakfasts and continuing the reputation as the best eggs benedict, not to mention his fluffy pancakes! 

His cooking skills extend to making fresh pastries, and breads which we offer to our guests all made from scratch.  Scott is married with two teenage boys and enjoys spending time pottering in his garden.

Ian Taylor was born and raised in Rotorua and has been working as a chef for nearly 21 years. He began his culinary journey through an apprenticeship at Novotel and has since built extensive experience across a range of local hospitality venues, including Bistro 1284, Cobb & Co, CBK, Te Puia, Kurious Kiwi, Leonardo's, and most recently Hello Stranger Café. He also spent a year working in the UK, gaining valuable international experience.

Ian is passionate about cooking, continuously learning, and creating new dishes. 

For him, the greatest reward is seeing people enjoy the food he serves. 

Outside the kitchen, he enjoys going to the gym, hiking with his dog, gaming, and tackling DIY projects around the house. 

Mary Ann arrived in New Zealand in July 2019 to pursue studies in culinary arts, having previously worked in the electronics industry for five years in the Philippines. 

She made the decision to change careers in pursuit of greater opportunities. Upon her arrival in New Zealand, she had no prior cooking experience, and can genuinely say that the country has had a very positive influence on her personal growth. 

She began my tourism career in the hospitality sector in housekeeping and as a front-of-house staff member. Following two years of dedicated study, she successfully obtained a full-time position as a Commis Chef at Matai. 

Her career progressed as she was promoted to Chef de Partie, and subsequently advanced to Sous-Chef at Leonardo's, and then Jr. Sous-Chef at Novotel. Her professional background encompasses work in several hotels and restaurants, where she gained valuable experience with diverse cuisines, including European, Asian Fusion, and a foundational understanding of Italian cuisine. In her personal time, 

Mary Ann finds pleasure in spending quality moments with her aunt and uncle, connecting with friends, and, most importantly, dedicating time to self-care through activities such as walking or cycling.