Henry Onesemo is a Samoan chef and founder of Tala in Auckland, known for fine-dining interpretations of Samoan cuisine that blend tradition, memory, and contemporary technique, earning major international recognition.
Henry Onesemo is the Executive Chef and Owner of Tala in Auckland, New Zealand — the world’s only fine-dining Samoan restaurant. Born and raised in Samoa, he draws deeply from the flavours of village cooking, street stalls, and family tradition, reimagining them in a refined and playful way. His dishes blend ancestral techniques with contemporary craft, telling personal
stories of heritage, memory, and place. Since opening in 2023, Tala has rapidly become recognised as one of New Zealand’s leading restaurants. It was awarded 3 Hats (19/20) in the Cuisine Good Food Guide 2025, with judges praising Henry as “a trailblazing Pasifika chef redefining fine dining and cultural storytelling.” In 2025, he also became the first Samoan chef to
receive the “One Knife – Excellent” distinction at the Best Chef Awards. Henry’s career has taken him from Hawaii to Florida and back to Samoa, before settling in Auckland, where he honed his skills in several acclaimed restaurants. His journey reflects both a deep respect for tradition and a bold vision for the future of Samoan cuisine.
