Pomegranate Kitchen is....

People First

We want to focus on what skills former refugees can bring to New Zealand’s society. People from refugee background are involved at all levels of Pomegranate Kitchen, including cooking, admin & design, and our Board of Trustees.

Authentic, quality food

We use organic where we can - we shop locally, our chickens and eggs are free range, and we use authentic recipes and methods from our cooks.

Social Enterprise

We are a social enterprise - a registered charity which operates like a business. Any profit made is returned to Pomegranate Kitchen.


We try to use as little waste as possible by using BioChoice packaging and ethical Little Yellow Bird uniforms, and use NoCar Cargo for some of our deliveries by bike rather than car around the CBD to cut down on carbon emissions.

We pride ourselves on creating amazing food crafted by the hands of authentic cooks.

Hajar Mazraeh - Supervisor

Hajar is originally from Iran and ran a pita bread business as a refugee in Indonesia while awaiting a visa.

Genet Seyoum - Cook

Genet is originally from Ethiopia but has spent some time in Egypt.

Muna Al Naser - Cook

Muna is originally from Syria. Recently she was asked to help design a menu and share her cooking skills with Logan Brown restaurant.

Meet the rest of the team

Fatima Qasim Ali - Cook

Fatima is originally from Afghanistan, and brings a love of cooking to her work.

Nazia and Majed - Cooks

Nazia is from Afghanistan and Majed from Syria. Nazia is studying IT when she is not working at Pomegranate Kitchen.

Nada - Cook

Nada is from Iraq. The sambousek on the menu is her personal recipe.

Rebecca Stewart - General Manager,

Rebecca is a Wellingtonian who loves to eat! She has a background in not-for-profits (particularly programme evaluation) in New Zealand, Australia, India, and Fiji. Most recently she worked for NZ Red Cross.

Ange Wither - Co-founder, Board Member

Ange is an incredible cook and food obsessive with with a background in organisational learning and development.

Her favourite thing to make just now is sourdough and seville orange marmalade.

Alex Hannant - Chair of the Board

Alex leads a number of projects supporting innovation and enterprise for social impact.

 Originally from the UK, Alex’s favourite dish to cook at the moment is spaghetti carbonara.

Tan Huynh - Board Member

Tan is from a refugee background, and brings expertise in marketing, business development, building sector capability, and capital raising.

He is Vietnam’s tallest man (probably) and fluent in Vietnamese. Tan believes that magic happens when people connect over a meal. His favourite dish is Pho, and Pavlova for dessert.