Pedro Carazo lost his son, his home and his business in the Christchurch earthquakes.
For Pedro Carazo the Christchurch earthquakes exacted a huge toll. His home was left ‘red stickered’. His popular restaurant - and Pedro’s was a Christchurch institution – was destroyed. After seeing this destruction he then learned his son, Christian, had not survived the collapse of the CTV building.Such loss would have irrevocably defeated a lesser man. But Pedro’s fortitude, dignity and ability to look to a brighter future have seen him rise again – his new venture a portrait of determination, innovation and passion. Pedro’s was originally established in 1980. Renowned for serving only the best traditional Spanish dishes, the restaurant hummed thanks to fresh ingredients, a vibrant atmosphere and Pedro’s big personality.
While, in his words, “a complete mess” after the big quake, he resolved to restart in the city he loved. Initial discussions led Pedro to be hopeful of opening again on the old Worcester Street site but this wasn’t to be. So, with building space in short supply, he opted for a container.
Such an instalment may seem simple at a cursory glance. But there were strict requirements for water, power and foundation that needed meeting before achieving sign-off from the city council. At the new Papanui Road site he now once more delivers his specialty slow-roasted lamb shoulder to eager customers.
Pedro says that, after years of worry, it was “an incredible feeling opening again.” With the amazing support of the community the container opening hours have been extended to where he now is open Tuesdays to Sundays.
Pedro is not stopping here either. The ovens have been ordered for the small, intimate restaurant he is opening in Ferrymead soon. After this he plans to expand into the Wellington restaurant scene.
Quite simply, he deserves every success coming his way. It is an excellent product, backed by brilliant service - good food made and served with love. Which is why we unreservedly encourage everyone to pay Pedro’s a visit. You’ll want to return again and again.
Quite simply, he deserves every success coming his way. It is an excellent product, backed by brilliant service - good food made and served with love. Which is why we unreservedly encourage everyone to pay Pedro’s a visit. You’ll want to return again and again.
IN THE KITCHEN
With a little extra thought and some old-fashioned ingenuity there’s a lot of kitchen capability that can be packed into one container.
After starting with one six-burner oven range at his new location Pedro quickly found demand was surpassing supply. Moffat went back to the drawing board and, after some poking and prodding, managed to design unique double-stacked convection ovens for the small space. With this technology in place the required volume could be consistently met with the minimum of fuss.
Moffat has worked closely with Pedro over many, many years. It is with huge pride that we could be involved with his new venture - and that we could deliver a level of service that went above and beyond the everyday.
EQUIPMENT USED
- 2 x Blue Seal Evolution Series G56D - 900mm Gas Range Convection Oven
