Restaurant Manager / Owner

Tony Stewart

Tony has been a fixture of the Auckland hospitality scene since he opened his first lounge bar in the nineties, but it was the arrival of Clooney in 2006 that established his reputation as a restaurateur. Twelve years later, he still plays a major role in service and the day to day running of the restaurant. 

Tony has a huge focus on showcasing New Zealand ingredients and giving New Zealand profile as a culinary destination. In 2013 he set up the acclaimed Waiheke Island Yacht Club in San Francisco in an attempt to bring together the most high profile New Zealand food and beverage offering seen away from New Zealand. Tony continues this direction today with his recent reinvention of Clooney’s cuisine by using only New Zealand ingredients. 

Tony is committed to putting New Zealand more firmly on the map as a global culinary destination.

Head Chef

Nobu Lee

Born in Taipei and raised in Tokyo, Nobu found passion for food at an early age and began learning his craft in Asia’s top restaurants and hotels.

An opportunity to work under Chef of the Century, Joël Robuchon proved to be a career defining move. Nobu worked his way up to Sous Chef and was a key part of the L’ATELIER de Joël Robuchon Taipei team.

Over the years Nobu has continued to as one of Asia Pacific’s top Chefs with an impressive resume of Head Chef roles at award-winning restaurants including Marque and most recently Vue de Monde in Sydney.

Nobu creates dishes that are boldly flavoured and beautifully executed, dishes that embody Clooneys philosophy of showcasing New Zealand ingredients.




Experience in fine dining, ideally in a Hatted, Michelin or a 50 Best restaurant. Needs to have a passion towards NZ ingredients with a broad appreciation of various techniques. Important to us is the applicant’s willingness to be a solid team player with a passion to learn and grow.


Our focus is to showcase the New Zealand ingredients we use and their regional diversity. This comes to life in preparation and presentation.

We are not a restaurant with a defined technique; we are guided by what best represents our ingredients.

We cook precisely executed and boldly flavoured dishes that are unified and balanced, dishes that embody progression and purpose. We have an intimate relationship with the growers of our ingredients and where we can we tend and grow our own.

We care about running an ethical, sustainable business where people love to eat, and our staff are proud to work.