About Us

Exclamation: your health!, cheers!

At Saluté, we run our restaurant and our business by the true meaning of the word. We respect and welcome all of our customers, our staff and our suppliers. Our business is all about people and we like to look after all the people that we come into contact with. We have operated on these principles since we opened our doors in 2001 and it is the cornerstones of our business.

We offer an extensive menu that can be orchestrated in many different ways with flavours from the Mediterranean complimented by a strong nudge from the Middle East. Our inventive tapas are designed to excite the curious food lover and can be put before our mains dishes or, when multiple are chosen, as an entire meal. By making the portions smaller, it gives the opportunity to order and experience many different flavours and dishes and to share this experience with the whole table, creating a wonderfully social and relaxed environment.

We have an extensive wine list with wines from all over the globe and many options by the glass. We work and live in one of the best wine growing regions in the world, so we have a large selection of wines from all over the Wairarapa giving the opportunity to not only work your way through the menu but to match the dishes with different wines from the world.



Jason Brumbaugh Owner | Executive Pastry Chef

Jason really likes dessert. A lot. So much so that he quit his "day job" as a successful digital producer to attend Le Cordon Bleu culinary school at the ripe old age of 35. Upon graduating, he owned and operated his own boutique catering company specializing in… desserts, of course! When not at the restaurant (ha!), he spends his time doting on his four-legged furry kids, reading cookbooks, and enjoying life in beautiful Greytown that he’s proud to now call home.

Kenneth Miller Owner | Manager

Great food, great wine, great company, great conversation. Pair them with a beautiful setting and music and Ken will paint himself permanently into the landscape. Having ventured all over the planet in many facets of the entertainment business, he has now brought his event coordination expertise to the Wairarapa and the ever-enticing streets of Greytown. Delighted to leave the hustle and bustle of Los Angeles behind him, he opted for the relaxed environment of the restaurant business. What was he thinking?!

Tony Broster Head Chef

Our British-born Kiwi comes to the Wairarapa after a stint in London. Having a passion for food from a young age, his journey began in the Francophile Channel Islands gleaning a classical training. From there, NZ became home working in several Wellington kitchens with some familiar characters. With a passion for all things food, wine and coffee, "I'll imbibe them in any order" and fitting in home renovation as a hobby makes Tony a busy boy.

Dean Davies Manager

Dean is a boomerang in the world of Saluté. He has been and gone a couple of times and has acquired many strings to his bow. In his past he has owned his own restaurant, catering company, pub and is now taking life a little easier.

Sacha Thomas Commis Chef

A big asset to our team, Sacha is soon to be a culinary student "stud-ette" when she takes off this Winter for WelTec. Never afraid to get her hands dirty, her favorite past times in our kitchen is spending hours making falafel, arancini, molten chocolate cakes, and pretty much anything gluten-free… NOT!!!! With little spare time to call her own, she likes to spend it playing guitar, creating architectural drawings, and reading the Thug Kitchen Cookbook to the kids in the neighborhood.

Emma Mail Junior Commis

A recent culinary graduate of Welltec, Saluté is her first entry into the professional kitchen world. Always one to offer a smile and a helping hand, Emma is well known for the stories she tells about her horse and dogs. She has a passion for pastry and is currently expanding her focus at Saluté to help create and plate its many desserts. We are lucky to have Emma as part of the team.

Alison Meadows Accounts

'The lady that makes sure that everyone gets paid'. Alison does the behind the scenes stuff you don't even think about when you go to a restaurant. She has the tough job of coming in when everyone else is on their days off.