About Us.

It all began with a simple idea, fueled by a deep passion for good kai and the joy it brings to whānau. For Pi-Ne and Rebecca Joyce, food was more than just a meal—it was connection, culture, and aroha on a plate. Out of that vision, Kai Whānau was born.

From their humble beginnings, Pi-Ne and Rebecca dreamed of sharing the flavors they loved most: steaming hot hāngi, rich pāua and cream, hearty seafood chowder, golden mussel fritters, and refreshing raw fish. Each dish carried the taste of tradition, crafted with care and pride, reminding people of home and the gatherings that strengthen bonds.

As a small business, they poured themselves into every detail—Rebecca ensuring every serving carried warmth and manaakitanga, while Pi-Ne focused on making sure quality and integrity shone through in every decision. Together, they built more than just a menu; they built an experience rooted in excellence and heart.

Customers didn’t just come to Kai Whānau for food—they came for connection, for the feeling of being welcomed and cared for. Every meal was served with the same dedication Pi-Ne and Rebecca had for their own whānau.

And so, what began as a simple idea became something greater: a small business that carries big meaning, built on passion, tradition, and love. With every hāngi, every fritter, every spoonful of chowder, Kai Whānau continues to bring people together—one plate at a time.