YOUR GUIDE TO
EATING, DRINKING AND DINING ON THE SHORE
The Nanam team
Resilience, faith and flavour: Nanam's 10-year journey
Jess Granada and Phil Rosenthal
In 2015, with nothing but a sausage recipe, a folding table, and a borrowed gazebo, chefs Jess Granada and Andrew Soriano launched Nanam in Auckland’s bustling night markets. Armed with courage and conviction, they set out to share Filipino food – not as takeaway or novelty, but as a story worth sitting down for. They named it Nanam, which means delicious in Filipino. From day one, their wagyu beef sausage tacos – longganisa – turned heads. People didn’t just taste something new; they tasted something soulful. “Jess was cooking with borrowed equipment. I was out front explaining what longganisa was,” Andrew recalls. “We had no backup plan – just faith, flavour and fire.”
including Phil Rosenthal, host of 'Somebody Feed Phil', and Marco Pierre White, the legendary three-Michelin star chef. Both visited Nanam and expressed deep admiration for its heartfelt hospitality and rich, bold flavours. At the heart of Nanam is the couple’s shared vision. Jess trained in the South Island at the acclaimed Saffron Restaurant in Arrowtown, while Andrew developed his craft in Queenstown’s vibrant hospitality scene. These experiences laid the groundwork for Nanam’s unique blend of refined technique and deep cultural roots. Together, they bring a powerful mix of culinary discipline, storytelling and creativity to every dish. Jess channels her childhood memories and Filipino heritage through her cooking. Andrew complements this with his gift for narrative and leadership – shaping the dining experience with purpose and vision. Now celebrating 10 years, Nanam is more than Their sausages quickly became a phenomenon. a restaurant – it’s a story of possibility. For migrants. What started as a humble family recipe gained For dreamers. For anyone who started with little city-wide recognition. Eventually, their signature but dared to build something meaningful. “New dish was officially honoured as one of Auckland’s Zealand gave us a chance. And now, we give back iconic eats, celebrated for its bold Filipino flavour generously through food, hospitality and love – and modern Kiwi flair. the Kiwi-Filipino way.” From night markets to a full-service restaurant in This milestone is a tribute to the values that built Takapuna, Nanam’s journey has been anything but Nanam: resilience, community and manaakitanga easy. Staffing shortages, financial strain and burnout – the Māori spirit of hospitality. And it’s a thank you pushed them to their limits. Then, in 2020, to the locals who embraced something unfamiliar Covid-19 brought everything to a halt. “We and made it their own. Here’s to the next decade thought it might be the end,” says Andrew. “But of flavour, faith and Filipino pride. we adapted. We leaned on our team, our faith and our community. We pivoted to takeaway Nanam and held onto the heart of what we do.” 178 Hurstmere Rd, Takapuna Nanam not only survived – it thrived. Its 09 488 9976 commitment to authenticity and innovation nanam.reservation@gmail.com began attracting global culinary figures, nanam.co.nz
What started as a humble family recipe gained citywide recognition…
Andrew Soriano and Jess Granada
channelmag.co.nz Issue 162 - April 2025
17