Offering a slice of la dolce vita in the heart of Auckland’s CBD, Bossi – and its little sister, Deli di Bossi – delivers contemporary Italian cuisine alongside a carefully curated wine list that keeps happy diners coming back for more.
Inspired by owner Jenna Carter’s rich Italian heritage and helmed by esteemed executive chef, Shaun Dowling, Bossi aims to transport you to the heart of la bella Italia – all from a very chic space on the ground floor of The Pacifica building on Commerce Street.
Verve spoke to Shaun about his career, his passions, and what Bossi brings to Aotearoa’s diverse culinary landscape…
How long have you been a chef, and what bought you to the profession?
I’ve been in the game since 2002. Like many chefs, I stumbled into the kitchen while travelling and quickly fell in love with the environment – the passion, adrenaline, camaraderie, and creativity that working in a kitchen demands. Cooking is not just about preparing food; it’s an artform, and each dish tells a story. What I love most is that you never stop learning. There’s always something new – a different technique, a new ingredient, or a method that changes how you see cooking. It’s a profession that constantly evolves, and that’s what keeps me hooked.
How long have you been executive chef at Bossi?
I’ve been with Bossi since its inception. Being part of this journey from day one has been incredibly rewarding. It’s not just about overseeing the kitchen; it’s about creating something that feels personal and inviting to our guests. I’ve had the privilege of working with the owner, Jenna Carter, on shaping the menu, the experience, and the culture here, and it’s a role I take very seriously. Bossi is not just a restaurant to me; it’s my second home.
There are a lot of restaurants in Tāmaki Makaurau serving great Italian fare, what sets Bossi out from the crowd?
What sets Bossi apart is the warmth and authenticity of the entire experience. From the moment you step through our doors, we want you to feel like you’re part of our family. You’re not just a customer, you’re a guest in our home – and we aim to make sure every guest receives an exceptional experience from start to finish.
It’s not just about overseeing the kitchen; it’s about creating something that feels personal and inviting to our guests.
What is the best way to experience Bossi – a trust-the-chef scenario, shared plates?
We pride ourselves on offering flexibility, so no matter your dining style or dietary requirements, we’ve got you covered. Whether it’s family-style dining, trust-the-chef options, or something else, we aim to create an enjoyable and memorable experience for every guest.
Does Bossi have a signature dish, one that everyone needs to order when they visit?
Absolutely. Our lasagne and scampi rotolo are two dishes that I highly recommend – they’ve become crowd favourites for a reason. But you also can’t miss our current special, Pasta alla Ruota, which is prepared in a cheese wheel right in front of you in our open-plan kitchen. It’s a unique experience and a must-try for any guest!
You have a lot of Italian wines on the wine list, is wine also a passion of yours or did you create this line-up with a sommelier?
I have a passion for wine, and at Bossi, we’ve curated a wine list that complements our menu perfectly. It’s a collaborative effort between myself and our team who share my passion for fine Italian wines. We wanted to make sure that the wines not only enhance the flavours of our dishes but also provide our guests with an opportunity to explore new varieties. Whether you’re a seasoned wine lover or new to Italian wines, we’ve got something on the list that will suit your palate.
You have a deli adjacent to the restaurant, what’s on offer there?
The deli was actually the first Bossi venue to open its doors, and it’s really special to me. It’s our way of showcasing some of the best Italian cured meats and cheeses, which we serve with our freshly baked breads – like our signature focaccia that we make daily. The deli is where you can grab a traditional Italian sandwich, made to order with the freshest ingredients, as well as great coffee or a glass of wine. Whether you’re grabbing lunch or taking something home for later, the deli is a reflection of the quality and passion we put into everything at Bossi.
Have you spent much time in Italy, either professionally or personally?
I’ve mainly travelled there, and each trip has been a source of inspiration. Italy is a country where food is such a central part of life, and every region offers something different. It has deeply influenced my approach to food, flavours and cooking techniques.
What is your earliest culinary memory, perhaps a favourite meal you loved as a child?
My earliest culinary memory is making pasta with my grandmother, my Nonna. We’d make pasta and pizza for the family, and every time we had a celebration, pizza was always on the table. Those moments – kneading the dough, rolling out the pasta – are what sparked my love for cooking. There’s something magical about sharing food with loved ones, and it’s those traditions that I’ve carried with me into my career.
