Story
SPIGA; Italian [Feminine Noun]
Ear of wheat, Botanical.
The part of the cereal which contains the seed.
Fabrizio Napolitano
Fabrizio has an innate knack for bringing Italian food culture into the 21 st century.
He spent his early years with his grandmothers – gentle Margherita from the north of Italy (Piedmont), and Martinet-Nunzia from the south (Campania). Both had a talent for cooking, and they passed their love of food onto their grandson. Each had a different style of teaching, and the flavours they used differed, too; but both instilled in him a knack for finding quality produce and an understanding of the value that comes from forming a rapport with trusted vendors.
With his grandmothers, Fabrizio made many a youthful trip to the markets, carefully choosing the best ingredients. And like that, his passion for food was ignited.
Fabrizio later trained under Chef Walter Eynard, whose restaurant in Italy has two Michelin stars. This significant chapter in his career cemented for him the importance of ingredients, along with a respect for the history of culture and the land. This infused his creativity with a vital respect for Italian traditions.
After working under Eynard, Fabrizio made his way to Hong Kong, where he opened his first restaurant, NOM, serving contemporary Italian fare. It was here that he met his wife, Taryne.
Taryne Napolitano
After training as a chef in Auckland, Taryne travelled extensively before settling in Hong Kong, where she founded the acclaimed catering company, Relish Kitchen.
Over the next 15 years, Relish became one of Hong Kong’s most respected boutique catering businesses, serving private clients, corporate events, and some of the city’s most celebrated occasions. During this time, Taryne also devoted herself to a number of charitable initiatives, supporting organisations including Operation Smile, A Plastic Ocean, and the Hong Kong Cancer Fund.
In 2019, Taryne and Fabrizio returned to New Zealand with their young family, bringing together their shared passion for hospitality, food, and community.
While Fabrizio’s heart lies in the kitchen, Taryne’s passion is creating experiences that make people feel welcome. Together they built SPIGA as more than a restaurant — a place where guests can gather around the table, share stories, and enjoy the warmth and generosity that define Italian hospitality.
Today, Taryne oversees the guest experience, events, and the continuing growth of SPIGA and SPIGA Pantry, championing artisan producers, meaningful relationships, and the belief that great food is ultimately about bringing people together.
Before settling in New Zealand, Fabrizio went back to his motherland and spent a month travelling around Italy visiting producers with his sister, Serena. Fabrizio was searching for not only the best produce, but he also wanted to dig out those people who have dedicated their lives to making what Italy is known for: quality, artisanal products that are steeped in history and respect.
On this incredible trip, Fabrizio saw Italy in all its diversity. He got up close with the daily procedures and hard work that have honed Italian produce for generation upon generation. He touched the raw materials used to make products full of passion, love, knowledge and tradition.
“I feel proud to be an Italian. We have a long history, with every generation adding new knowledge, yet maintaining so much respect for their elders and for traditions. It’s pleasant to see how technology facilitates the process – but more than that, I loved touching the wheat ready for harvest. This is something instinctive – deeply human. The producers I came to know and respect focus on quality and ethics rather than mass production and profit.” - Fabrizio Napolitano