Ko wai tēnei? is a series profiling inspirational Māori in Aotearoa and beyond. Today, we get to know chief executive of the Restaurant Association of New Zealand Marisa Bidois.

As chief executive of the Restaurant Association of New Zealand, Marisa Bidois represents over 2,500 hospitality businesses across Aotearoa. She was instrumental in helping to bring the Michelin Guide to Aotearoa and believes the country’s hospitality sector has just as much to contribute as the tourism industry.

Ko wai koe? Nō hea koe?

Ko Marisa Bidois ahau, he uri nō Ngāti Ranginui, Ngāti Raukawa. I was born in Tāmaki Makaurau, my mum is an American and dad is a Kiwi – I spent a big chunk of my childhood in the United States before coming back home. I grew up having two homes, but my whakapapa and my wairua always pull me back to Aotearoa. I’ve learnt to hold both those worlds at once, to be ambitious for our place on the world stage, but also deeply grounded in who we are here in Aotearoa.

These days I live on the North Shore, close to the moana, with my fiancé Steve and our two rescue cats, Pappy and Alien. 

What’s the kaupapa that drives you right now?

Hospitality isn’t just my job – it’s my kaupapa. I believe hospitality is how we practise manaakitanga in daily life: the way we welcome, feed and look after one another. Right now, I’m driven by making sure operators who give so much to our communities can not only survive but thrive. That means pushing for fair rules, creating practical tools, and designing training pathways so our people can build sustainable futures.

I’m also completely passionate about our food story. We have something truly special here in Aotearoa – our kai is unique, our talent is world class and our creativity deserves global recognition. I get so excited thinking about how our chefs, restaurateurs, and innovators are rewriting what it means to dine in New Zealand. I want the world to know what I already know: that our homegrown kai isn’t just good, it’s world-class.

On a personal note, I’m also focusing on my own health. After years of running at full speed, I’m carving out time for my health, whether that’s a long walk, weights in the lounge, or just slowing down to eat well. It’s about balance and I am learning to give myself the same care I encourage in others. For a long time I neglected that, so am really focused on it for myself now.

What’s the best piece of advice you’ve ever received?

The best advice I’ve ever received is simple: Lead with values. When you’re clear on what matters most, you stop being swayed by every wave that comes your way. That advice has been my compass in leadership and in life. It means saying no when it would be easier to say yes, or standing up for something even if it’s unpopular. 

For me, values-based leadership means you can walk into any room – whether it’s a marae, a boardroom, or a minister’s office and know you’re showing up as yourself. It doesn’t mean you’ll always get it right, but it does mean you’ll be consistent and grounded.

What’s one challenge you’ve had to overcome on your journey?

One of my biggest challenges has been realising I don’t have to fix everything or everyone. I’m naturally someone who wants to help, and in leadership, that instinct can become exhausting. 

What I’ve learnt is that leadership isn’t about holding all the weight, it’s about setting boundaries, being honest, and trusting the team around you. 

What’s a moment you’re really proud of?

I’m proudest of the moments that aren’t flashy. The times when a business owner says: “thank you for all your work and understanding our pressures.” Sometimes running a business can be lonely and when our members thank us for seeing their struggle, I know the work we do matters.

I must admit that I also felt very honoured to be nominated for the Cuisine Women in Food and Drink list, two years in a row. Those types of acknowledgements are special as well. Being acknowledged by your peers is a great feeling. 

I’m also proud every time I see Aotearoa’s food and talent celebrated on a bigger stage. Whether it’s a young chef breaking through, or one of our hospo business members telling their story overseas, those moments reinforce what I’ve always known: our kai and our people are exceptional. 

What does success look like to you?

In our sector, success looks like businesses that are profitable, where staff feel valued and owners can sleep at night knowing their work is sustainable.

For me personally, success looks like making a difference whether that be monumental or something small. Seeing the work we do have a positive impact on the industry we represent is success. Outside of the office, success looks like salty hair after a day on the beach, going for a long walk, Sunday dinner with whānau, laughter around the table, a few glasses of a local rosé and great conversations. I want a life where my work uplifts others, my relationships uplift me, and there’s space for fun alongside the mahi.

Who are three people you admire and why?

I’ve been inspired by so many people so it’s hard to decide. 

• My parents – an American mom with a rebel heart and a Kiwi dad who was a trailblazer, the first in his family to head overseas. Together they taught me resilience, compassion, and the value of hard work. Their mix of courage, grit, and heart is a big part of who I am today.
• Nelson Mandela – I had the privilege of meeting him, and it’s a moment I’ll never forget. His humility, courage, and vision for justice showed me what true leadership looks like: fierce but grounded, principled but full of grace.
• Small business owners – especially those in hospitality. They’re brave enough to take risks, creative enough to stand out and stubborn enough to keep going when things get tough. Their determination and passion inspire me daily.
  

What keeps you grounded?

The ocean always brings me back to my centre. My whānau keep me grounded. I can always rely on them to bring me back to reality. My fiancé is such a supporting force in my life as well.

I also stay grounded through kōrero with my sister Steph, who never lets me forget my worth. She’s the one who will tell me the truth when I need it and remind me of who I am outside of the job title. 

What’s one whakaaro you want to leave our readers with?

If we design our lives, our businesses, and our policies with care for people and place at the centre, success will follow.

Where are you at the marae hui — in the whare or in the kitchen?

I’m in the kitchen – doing the dishes usually and sneaking a bit of rēwena or raw fish when no one is looking. For me, that’s where the real action happens and where stories are shared. You soon know who the boss is too and it is where manaakitanga lives.

Finally – what’s something most people don’t know about you?

I studied law and anthropology before finding my way into leadership, so I’m equal parts policy nerd and culture geek. I love scuba diving and I dream of walking the Camino de Santiago — just putting one foot in front of the other, seeing where the journey takes me. There are three things most people don’t know, so three for one. I also love a bargain!