Meet the couple behind Inati

Inati: award-winning fine dining restaurant in Christchurch

Inati means “to share” in Māori, and after opening in 2017, the restaurant quickly made its name as one of the best in the city, becoming a regular in the Cuisine Good Food Awards and the Canterbury Hospitality Awards. The restaurant is one of three in Christchurch to have earned two Cuisine “hats”.

The innovative menu moves away from traditional dining, offering a seasonally driven take on modern New Zealand cuisine designed entirely around sharing.

Celebrating local South Island ingredients and sustainable Canterbury produce, the smaller tasting plates are creatively categorised by "Earth, Sea, and Land," while more substantial "Middle of the Table" dishes serve as the meal's centrepiece.

Meet the couple behind one of Christchurch’s flagship restaurants

A seat at the chef's table overlooking Inati's open kitchen and the calm, efficient team crafting exquisite plates under your eyes is one of the best foodie experiences in Christchurch.

When Lisa and Simon Levy opened Inati in central Christchurch, it was a leap of faith. After decades of success in England’s hospitality industry, including time at London’s oldest restaurant, Rules, where they met in 2005, front-of-house leader Lisa had brought her English chef husband back to New Zealand. 

How grower relationships underpin Inati's success

Right from the beginning, friendships and partnerships were key to the restaurant’s success. Simon, who had received recognition in the Michelin Guide for his work at Eighty Six Restaurant & Bar and The Admiral Codrington (“The Cod”) in London, and who also served as head chef at The Warrington under Gordon Ramsay, quickly plugged into Christchurch’s hospitality scene.

Shortly after arriving in New Zealand, Simon was introduced to Belinda Donaldson at Pegasus Bay Winery. Although the couple initially intended to spend only a few weeks in Christchurch, they recognised the opportunities emerging within the city’s post-earthquake rebuild and ultimately chose to stay.

Following culinary roles at the winery and at Harlequin Public House, formerly owned by Jonny Schwass, the couple established Inati as one of the anchor tenants in a new central city development.

Reflecting on those early years, Simon says the connections they formed became central to the restaurant’s identity. “We were incredibly fortunate to meet the Donaldson family,” he says. “Throughout our careers, we’ve always prioritised building genuine relationships, food and wine naturally create those connections.”

That philosophy continues to shape Inati’s supplier network today. Early collaborations included work with Dom Maxwell, then winemaker for Greystone Wines, who produces his own label, The Forager pinot noir, which still features on the restaurant’s wine list today. Simon’s passion for sourcing exceptional local ingredients extends beyond vineyards. Simon is a forager too, as he seeks out the best produce across Canterbury. He mentions his first truffle supplier, Gareth from Limestone Hills, who also provides wild gooseberries, quinces and heritage apple varieties. Simon adds, “We are always looking for new things; more recently, we began sourcing sheep’s milk products from Jones Family Farm in Darfield.”

Canterbury produce is a national standout

During a visit to Auckland last year, Simon and Lisa observed the growing prominence of Canterbury produce on menus throughout the country, something they believe reflects the region’s exceptional quality and reputation.

“We’re incredibly fortunate with the produce available here,” says Simon. “There’s a reason restaurants around New Zealand are eager to feature Akaroa salmon, Canterbury lamb and Canterbury truffles on their menus. The quality of Canterbury produce is recognised nationally.”

One of Inati’s sources for lamb is Stonyhurst, a sixth-generation family farm in North Canterbury; their eggs are from Forage Farm on Banks Peninsula, and oyster mushrooms from West Melton’s Oak and Spore, which grows mushrooms in a “specific way just for us.”

Visitors to Christchurch can experience the local produce at its freshest through restaurants such as Inati, while also engaging directly with growers and suppliers for a hands-on experience. Tresillian Truffles, another of Inati’s suppliers, offers truffle-hunting experiences paired with a meal featuring freshly foraged Bianchetto white truffles.

The city of Christchurch helped grow Inati

Simon says the small, connected nature of the city makes it easy to develop supplier relationships. The restaurant sources seafood through Theo’s Fisheries, a partnership Simon describes as refreshingly traditional. “It’s very much an old-fashioned market relationship,” he says. “There’s a strong level of trust and familiarity, and that direct connection to suppliers allows us access to exceptional local seafood.”

Lisa believes Christchurch’s post-earthquake redevelopment has also created unique opportunities for the hospitality sector.

“What modern-day city truly gets the opportunity to reinvent itself?” she says. “Christchurch has been able to bring Canterbury’s farming and food culture much closer into the city experience.”

She points to a recent collaboration with Navi chef Julian Hills as an example. The chefs spent time foraging in North Canterbury with Peter Langlands before designing a menu centred around the ingredients they had gathered.

“That level of direct connection between landscape, producer and dining experience is something quite special,” Lisa says. “It’s not something many cities can offer.”

How relentless focus on the customer experience makes for great dining

One quality that sets Inati apart is the way the entire team looks out for guests. “For us, the entire guest experience from beginning to end is key,” says Lisa. “That starts with a personal phone call to confirm a reservation and continues through every stage of the evening.”

In an increasingly digital world, she believes maintaining genuine human interaction remains essential to hospitality. “There is so much AI and virtual communication now,” she says. “But authentic human connection is something this industry should never lose.”

That philosophy extends across the entire team, whom the Levys describe as a close-knit family. With a relatively small team working in close collaboration, consistency, passion, and attention to detail have become hallmarks of the restaurant.

“We couldn’t deliver that experience without our team,” Lisa says. “There’s a genuine sense of passion and commitment within the team, and that’s something our guests feel.”

For the Levys, exceptional dining extends beyond food alone. “The storytelling, the service, the wine and the food all contribute to the experience,” Lisa says. “People are looking for something memorable and immersive, and that’s something we’ve remained consistently focused on delivering at Inati.”

Your questions from this article answered

What is a Cuisine Good Food Awards' "hat" and how many does Inati have?

Cuisine "hats" are New Zealand's premier culinary accolades.

Awarded by the Cuisine Good Food Guide, they recognise excellence in food, service, and atmosphere. Inati proudly holds two Cuisine hats, placing it in an elite tier of consistently outstanding, world-class dining destinations nationwide.

Can you buy truffles from Limestone Hills?

Inati source their truffles from Limestone Hills. They predominantly sell to restaurants such as Inati and Black Estate, but you'll find them selling truffles at the Waipara Valley Farmers' Market during the annual Canterbury Truffle Festival in July.

During the truffle season, the team can also organise truffle hunts and truffière tours with Rosie (the truffle hunting dog) for those who would like to see the harvest process, with the option to potentially purchase the harvested truffle afterwards.

Can you buy fresh truffles from Tresillian Truffles?

Yes, you can buy fresh truffles directly from the source. Tresillian Truffles grows premium Bianchetto truffles in West Melton, right on the outskirts of Christchurch.

Because fresh truffles are highly seasonal and priced by weight, you can order directly by contacting them through their website or email to check current availability during the harvest season.

What products does the Jones Family Farm produce, and where can you buy them?

The Jones Family Farm specialises in premium, sustainably produced A2 sheep milk dairy products from their farm on the Canterbury Plains.

You can buy their fresh bottled sheep milk and award-winning artisan cheeses — including Classic Gouda, Creamy Havarti, Pecorino, and Peppered Havarti, directly online through their website. Their range is also stocked locally across the region at specialty grocers, premium cheese distributors, and select local supermarkets, including New World Durham Street.

Can you buy fresh mushrooms from Oak & Spore, and where can you find them?

Yes, you can absolutely buy fresh, gourmet mushrooms directly from Oak & Spore.

They specialise in growing premium, climate-controlled exotic varieties — including Italian Oysters, Pink Oysters, and Shiitakes — specifically for the local Canterbury market. Locals can pick up their fresh harvests directly from their stall at the popular Lyttelton Farmers Market, order via their website, or find them featured on the menus of top Christchurch restaurants.

Can you buy eggs from Forage Farm, and where are they located?

Yes, you can buy fresh eggs from Forage Farm.

They specialise in pasture-raised, free-range eggs laid by hens that roam freely on fresh pasture. You can pick up their eggs directly from their farm gate stall located in Motukarara.

Can you buy fresh seafood from Theo's Fisheries?

Yes, absolutely. While Theo's Fisheries has supplied top restaurants for over 75 years, their Christchurch storefront is fully open to the public. You can walk in to buy fresh seafood, order traditional fish and chips, or arrange home delivery