Life behind the bar for Maui the mixologist

Mojitos to margaritas, daiquiris to dirty martinis - the art and chemistry of making cocktails at New Plymouth’s iconic restaurant The Hour Glass is a dream job for WITT graduate Maui Rutene.

At 18, Maui was stoked to get his first professional job at an esteemed dining establishment. After nearly a year in the role, he can reel off the names and ingredients of the most popular cocktails.

He completed the Food and Beverage (Level 4) programme last year, and a month or so later was behind the bar with a shaker in hand, in full mixology mode.

A dedicated non-alcoholic ginger beer fan, Maui says; “Making drinks is fun – I like to think of it as making potions.”

It was making brioche buns in a baking class at Spotswood College that gave him a first taste for working in hospitality. Attending a WITT Open Day in 2023 led him into the Food and Beverage programme, where students learn in a professional kitchen, and gain experience serving paying customers in WITT’s Impressions Restaurant and Garage Café on the campus.

Maui grew up in Carterton and loves the Wairarapa region. His family moved to Taranaki in 2021. Adjusting to a new school and city as a teenager was tough. But learning skills to work in hospitality and being a barman has helped him grow.

“When I started, I wasn’t the most social person,” he says. “I was quiet – doing the course has definitely helped me to express myself better.”

Glass half full

Working in a bar is busy and social but the nature of the mahi doesn’t mean he’s more tempted by a tipple. “In my generation, not many of us want to go out and get hammered,” he says.

He’s bewildered by people who do and feel terrible the next day then repeat the experience. “Alcohol is fine if you don’t abuse it. Enjoy a drink with friends, with food, but don’t have a lot.”

At The Hour Glass, “having people drink too much is a big ‘no’,” he adds. But it’s rare that management must intervene because a customer is intoxicated.

Maui, who is Ngāti Ira from his father’s side, is thinking about studying cookery in the future. He’s aiming to equip himself with a fuller range of skills in hospitality for more work opportunities.

His tutor, Peter Lang, says; “Maui surprised me with his engagement and enthusiasm. He went from a very shy personality to someone with confidence and good humour while maintaining a serious attitude to his course requirements, including near 100 per cent attendance.”

It was Peter who alerted Maui to the idea of working at The Hour Glass, prompting him to drop off his CV. He ended up having dinner with the owner, Jenna Sisson. A month later he was offered the job.

“I wouldn’t be here without Peter,” Maui says. “He’s amazing. He believes in us [students] and wants us all to succeed.”

Maui’s younger sister Mahinarangi is also working at The Hour Glass, doing weekend shifts on the floor to fit around school.

For now, Maui is learning everyday with mentor and experienced bartender Matt about liquor and liqueur combinations, not to mention The Hourglass drinks menu with its 300+ wines and 84 beers listed.

Jenna Sisson, owner of The Hour Glass, says: “Maui came to us with a solid foundation from his training at WITT, and it shows. He’s curious, reliable, and has a great attitude — always eager to learn and contribute. It’s been wonderful to see him come out of his shell. His growth in communicating not only with teammates but also with customers has been impressive, and he brings a thoughtful, respectful energy to the team.”

Jenna says that investing time and energy into young people starting out in hospitality isn’t just good business — it’s a responsibility.

“When we mentor, guide, and believe in them, we help shape confident, capable individuals who carry those values forward. At the end of the day, that’s our legacy: not just the drinks we serve or the meals we plate, but the people we help grow.”

For more information on WITT’s hospitality programmes for 2026, click here: https://www.witt.ac.nz/study/hospitality/