by Metropol | November 26, 2025 8:40 am
A little over 24 years ago, Aaron and Amy Mauger met on a Wednesday night at a jumping Zanzibar Merivale. As I sit in the sun in Dux Dine’s garden bar – the home of this new chapter – the pair shares how their journey began. Earlier this year, they had enjoyed lunch in the same spot during a spontaneous visit. Today, they’re the excited new owners of the Christchurch venue with a legacy so engrained it’s been a careful and somewhat controversial takeover, but one they’ve embraced with eyes wide open. The pair are leaning into what they do best, seizing opportunity and playing to their strengths.
From its Mediterranean diet roots to fresh, diverse new flavours and meat on the menu, the pair are identifying Dux Dine’s gaps and future opportunities – catering for current and prospective customers seeking an extended offering from the previously pescatarian-based menu. “The strength and unity of our relationship, our life experiences and professional career experiences in teams and leadership have helped us learn fast and adapt,” Aaron says.
“You hear a lot of stories about how hard hospitality is, yet you also hear lots of positive stories. We have friends in the industry who have been generous with sharing their knowledge to give us a deeper understanding of the opportunities and challenges,” Aaron says. “The good thing is people are still looking for quality social and dining experiences. Our focus now is to capitalise on our amazing venue here and enhance the dining experience.”
The pair recognise themselves as fresh meat in the city’s competitive hospitality industry with experience in only “conservative” investing prior, making sure to be mindful of the existing clientele. “It’s been their home for a long time,” Aaron says. Between learning the correct way to set a table to communicating with a team of 15 ranging personalities, it’s been one incredibly daunting yet fulfilling journey so far.
How can managing a legacy Christchurch restaurant in an unforgiving hospitality industry and four young kids not take a toll on this power couple? “Read the cues,” Aaron laughs. “And have a box of tissues on standby for those overwhelming moments,” he says. “I get stressed out, and then Aaron puts it all into perspective,” Amy adds. A good chunk of the pair’s strategy derives from Aaron’s experience as a professional sportsperson. “What I’ve learnt over time is not to get stuck looking back or sideways. Swivel your head back around and look forward. That’s how you see the next opportunity or the solution.”

“I’m not here as much as Amy,” Aaron admits, who currently spends around one-third of the year overseas coaching Fiji’s national rugby team and has coached teams from the Crusaders to Moana Pasifika. “So it’s easy for me to get excited with the strategic planning and new concepts but Amy and our team do all the hard work here. They provide a balanced lens with realistic objectives, processes and timeframes.” That means no cutting corners. “We want to offer a great experience and quality product, from the moment you walk in the door to what’s served on your plate,” Amy finishes.
WINNING FORMULA
Just six months in – much of that with few changes to the external experience – Aaron and Amy have seen most sides of the industry. They’ve learnt to trust: their team, the process, each other. “As is the way in life, hospitality is not a linear path. You’ve just got to move with the tough times and savour the good times,” Aaron says.
Building existing and new relationships with premium local suppliers is key – and no trouble to Aaron, who has what feels like a PhD in networking. He grew up in a grounded family (even with uncles Graeme and Stephen Bachop and brother Nathan Mauger as professional rugby players), and from 18 years old gained access to the Crusaders community including fellow players and world class coaching from the likes of Robbie Deans, Steve Hansen and Wayne Smith. “A large part of my upbringing as a young man was being surrounded by quality human beings from family members to coaches and mentors. These people shaped me and gave me a consistent platform to chase my dreams. I try my best to apply that to all parts of life – as a husband, a father, a coach, a mentor. Amy kept me strong and stable when the rigours of the sporting world were at their most demanding. She’s always had my back and I owe everything to her which is why I just do what I’m told when it comes to this business – she’s the real boss here. I’m more in the support role this time around.”
“Consistency is the winning formula,” Amy says. It’s the thing that comes first in the Mauger’s new game plan – and that commitment extends to their four children. “We wanted to stick closer to home, raise our family in Christchurch for the foreseeable future and have the ability to spend more time with them all,” Aaron says. What’s not consistent is the pair’s sleeping patterns. While Aaron strives to keep up his morning exercise routine when he’s home, “Amy has had to kiss goodbye to her sleep-ins.”
Aaron understands the “leverage” his career affords him, yet the pair are taking an organic path to harness repeat custom and loyalty – and they don’t hide behind the frills of being ‘the owners’. “I like to be merit-based,” the humble ex-All Black says. It’s been a game of patience, “not dragging people through the door,” yet one they hope pays off. Aaron and Amy see Dux Dine as an extension of their own home and passion for entertaining, “We want people to feel like it’s home.” Sipping on a refreshing ginger beer and snacking on an antipasto platter, it certainly feels like it.
And this summer? It’s the place to be. Don’t believe me? Well, I’ll meet you at the Dux.
Source URL: https://metropol.co.nz/dux-dines-new-gameplan/
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