HEAD CHEF

Born in the Savoie region of France (“the ‘Alpes’), Pierre-Alain Fenoux has worked and trained as a chef since the age of 14. After working in Michelin restaurants, his fine-dining career developed his love for creating exciting food using quality produce and innovative techniques. His journey led him to NZ where he soon met co-founder Diana, a fellow creative and foodie with a design background. With her help and dedication, his dream of having his own restaurant came into fruition - Jano Bistro opened its doors in 2014.

INSPO & PHILOSOPHY

The restaurant is named after Pierre’s grandfather, who was nicknamed Jano (“jah-no”). Fond memories with his grandfather include early morning foraging adventures gathering mushrooms, snails, and freshwater crayfish. His grandfather was also the community gardener in his township, and he grew an abundant garden. Pierre would help him harvest seasonal produce daily and then cook delicious meals with his grandmother. Food preparation in their home was never a chore, and meal times were always a celebration.

These experiences sparked Pierre’s love for cooking and an appreciation for nature’s offerings at a young age. At Jano, we grow our own little herb garden, love showcasing our local farms and producers, and use free-range, organic and sustainably-sourced ingredients where possible.