Hailing from Mexico, California and New Zealand, the team behind La Boca Loca is committed to bringing the best Mexican food to the people of Wellington. Our mission is to re-create the flavours of our childhoods, using fresh, responsibly produced, sustainable cuisine. We use organic produce whenever possible. We combine sustainably raised and sourced beef, pork, chicken and seafood with carefully sourced traditional ingredients like dried chiles, handmade tortillas, and salsas. Together with our love and respect for Mexican food and culture, our seasonally-changing menu presents delicious updates to classic dishes, served to you in a fun, relaxed atmosphere.
Lucas opened La Boca Loca with his Kiwi partner Marianne, who many of you will recognise from her Front of House role at La Boca Loca. Marianne is also a human rights lawyer who until 2007 worked for the United Nations in Afghanistan, and she has written about her work in Afghanistan in her memoir, Zen Under Fire. She shares Lucas’s passion for fish tacos & tequila, and for helping people develop a more sustainable and nourishing relationship with food. Marianne is La Directora at La Boca Loca, and the voice of @labocalocanz on Twitter.
Born and raised in Sinaloa, Mexico, Chris grew up surrounded by fresh and flavourful cuisine. His experience in the kitchen started early when he would help his grandmother cook his favorite dishes. He worked in restaurants in different parts of Mexico where he learned to make traditional dishes from different regions. In 2007 he ventured out on his own, opening a restaurant specializing in seafood in Puerto Vallarta, Mexico. He came to New Zealand in 2010 to join La Boca Loca, and offer fresh Mexican food to Wellingtonians. Chris is Advising Chef at La Boca Loca.
Will’s love for good food and produce began while he was growing up in Bristol in the west country of England. Since then his culinary journey has taken him far and wide. In London, he started at the Lonsdale in Notting Hill before working at Peter Gordon’s The Providores restaurant for two years. He then moved on to Universal restaurant in Sydney working under multi-award winning chef and writer Christine Manfield. In New Zealand Will was head chef at Spanish tapas restaurant Estudio-s in Christchurch before moving to Wellington. Will is Head Chef at La Boca Loca.
Kim was born in Wellington, but grew up in Sydney, Vancouver, Frankfurt and London, developing a passion and appreciation for food and wine from around the world. After starting her career at Awaroa Lodge in the Abel Tasman National Park, she spent two and a half years in London working for Peter Gordon at The Providores – where she met La Boca Loca head chef Will Michell. Together they moved to Sydney, where Kim was head barista at the Book Kitchen in Surry Hills. Back in New Zealand, she managed several restaurants in Christchurch before finding herself back in Wellington after 20 years. Kim is Maitre’d and Front of House manager at La Boca Loca, and has been since the day we opened.
Wellington born and bred, Tanya’s working life has included primary
school teaching, working in kitchens and catering, making pottery, and
the admin and management of her own business – so she had the perfect
mix of skills to take on the challenge of management at
La Boca Loca. Her primary teaching skills, in particular, are handy
when it comes to keeping the rest of us on task. Tanya is passionate
about food, wine, art and interior design and she played a key role in
creating the look of La Boca Loca. Tanya is Chief Officer of Common Sense and Finance & Admin Manager at La Boca Loca.