Kitchen
Sam Rivera
Head pizza cookSam leads the evening oven line at Harbourstone Pizza, stretching dough for Margherita from NZ$18 through loaded meat feast pies at NZ$26. They set bake times so crusts stay crisp for dine-in, takeaway, and Mt Eden delivery, and they train the team on portioning cheese and sauce so seasonal specials stay consistent from one batch to the next.
Noah Patel
Dough and prep leadNoah manages daily dough fermentation and morning prep at 327 Dominion Road, Auckland 1024. From flour weighing to tomato sauce simmering, Noah keeps the kitchen stocked for lunch and dinner rushes, including garlic fries from NZ$7 and mozzarella sticks from NZ$9. When autumn pumpkin specials land on the board, Noah coordinates roasted toppings so the limited run lasts through the week without waste.
Mia Chen
Service and delivery leadMia runs the counter and coordinates neighbourhood delivery windows from Harbourstone Pizza. Guests calling 09 630 3378 or emailing [email protected] usually speak with Mia about family bundles, fries add-ons, and cut-off times for Mt Eden streets. She packs sauces separately, checks NZ$ totals against the board, and keeps takeaway boxes sturdy for the short ride home along Dominion Road.
Leah Okonkwo
Seasonal specials cookLeah develops rotating specials that sit beside the everyday menu — roasted pumpkin with sage around NZ$23, spring herb pies, and winter meat toppings when produce allows. She works with Sam on oven schedules and with Noah on prep lists so limited specials do not slow classic pepperoni or BBQ chicken orders. Leah also writes short kitchen notes for the News page when a new seasonal pizza arrives.