Gamma Rays
The BEST M@#%^&*^$#@N Burgers in the galaxy! This is the tagline for Jonny Marinovich’s Gamma Rays burger joint in New Plymouth and it’s not far wrong.
In fact, Stuff agrees too, writing a rave review earlier in the year. Operating out of the Liardet Street precinct, Gamma Rays has been joined by Neon Robot, pumping out super tasty pizzas in neo-Neapolitan style. These have a crispier, firmer base and toppings that Neapolitans would find unfamiliar. Both Gamma Rays and Neon Robot produce food that has clearly had a lot of love and thought put into the finished product. The pizzas are new and still being constantly refined to produce a better product but have started with rave reviews.
Jonny’s career started off in a regular way. He left New Plymouth to study cooking at AUT. In 2000 during the America’s Cup, he was working as a commis chef at Wildfire down on Auckland’s waterfront doing 350 covers a night. From there he moved to the Hyatt Regency as a chef de partie and ended up running the hot section. After that, he went overseas for a while then ended up back in New Plymouth working for the MacFarlane group where he helped open Elixir and Fredrics. His version of mince on toast is still on the menu at Elixir and is still incredibly popular. Jonny then helped open the Ozone coffee and hospitality brand, another MacFarlane’s venture, into the London market. Then it was on to a corporate kitchen before winding up in Melbourne helping Ben Shewry with his large catering events. Finally, it was back to New Plymouth with the MacFarlane group before opening Gamma Rays four years ago. We sat down with Jonny to find out what drives his passion for the hospo industry.
What got you interested in hospitality?
My parents opened The High Fry, an ‘old school’ restaurant in 1980 in New Plymouth. It sold wet fish out the front and had tables and chairs, pot plants, groovy lamps and so on out the back. I was roped in from an early age to help. Their next restaurant, Marinovich’s Seafood Restaurant, was an institution in New Plymouth for a long time. I also loved those early cooking shows such as Graham Kerr, Hudson and Halls and the like. I loved the way they reinvented the classics in such an entertaining way. Because my parents were busy with the restaurant, I spent a lot of time with my grandmother who taught me a lot about baking. The seed was sown way back then.
What do you love about the industry?
It’s the ever-changing environment. Days are always different which keeps you interested. I love the team environment as well. Following food trends is a passion too.
What is the secret to the success of Gamma Rays?
Everything is made on-site apart from the buns, which are made by the bakery around the corner to my specifications. All the staff are qualified chefs, so have that passion for what they do. We do a lot of research and try to bring balance to our burgers. It really is the simple things done as well as we can.
What are the greatest challenges?Well, it’s not Covid! Staffing of course, as well as ever-increasing food and labour costs.
What makes New Zealand hospitality unique?
A lot of chefs have worked around the globe which adds to their experience and worldview. They also tend to be calmer than their overseas counterparts.
Which restaurants are on your bucket list?
I’d like to eat at as many of the Michelin-starred restaurants in Spain as I could. I love how they are pushing the boundaries of dining. Also, I’d like to eat through all of Southeast Asia. I love the punchy flavours and the balance they bring to their food.
And finally, what do you enjoy doing in your downtime?
As you can probably tell by my business’ names, I’m a massive Sci-fi geek. I have a massive collection of old movies which I really enjoy. I also have a seven-year-old son and I love hanging out with him and doing all that dad stuff. I enjoy dining out, too. However, at the moment I seem to be at work all the time!New Plymouth has many great places to eat and drink. However, next time you’re there, make some time to grab a burger or pizza. You won’t regret it!