Lesley Chandra

The combined role of owner and executive chef is the central public title in Chandra’s work. For the 2021 to 2025 run, that put the restaurant’s identity and the kitchen’s direction under the same name. That mattered as a working structure more than as decoration. Instead of locking the restaurant to a fixed menu, the cooking was allowed to shift with seasonality and availability, so the plates could stay responsive to the moment. Through that changing rhythm, the Pacific direction remained the steady line through the work.

Pacific-influenced cooking inspired by childhood in Fiji is the signature terrain of Chandra’s kitchen. The dishes draw from that early life and carry it into a menu that changes with what the season and market allow. The cuisine reads in layers: remembered flavours from Fiji, the discipline of cooking with what is available, and the precision needed to join those parts without flattening either. That is the shape of the work here: Pacific memory, specific ingredients, and a menu built to move.

Born in Fiji, Chandra relocated from Suva with his family to New Zealand in 2001 and moved to Auckland when he was ten. That line marks the shift from first restaurant work to disciplined commitment. The point of entry was practical; the focus that followed was the thing that carried him into the role that defined his Sidart years.

Lesley's signature dishes include wagyu beef with palusami and black garlic and taro and fish curry.