From a young age, Mirriam was driven by one clear passion: helping people feel their best through healthy, nourishing food. What began as a dream of becoming a nutritionist led her to study food and nutrition, and later to refine her craft as a chef in some of New Zealand’s most renowned luxury lodges. After years of combining nutritional knowledge with high-end culinary experience, she is now channelling her expertise into a business with one mission—bringing wholesome, flavour-packed food to the community.

Together with his son Bradley, Focca delivers a standout product: handcrafted gourmet focaccia sandwiches designed for customers who crave meals that are both hearty and health-conscious. Each sandwich starts with freshly baked focaccia infused with olive oil, garlic, and thyme, then layered with premium fillings like slow-bbq beef with mushroom sauce, vibrant chicken with Asian slaw, and a vegetarian delight made with house-crafted falafel, hummus, and tzatziki. Every bite is built to be nutritious, satisfying, and memorable.

To elevate their idea into a strong, scalable business, Mirriam and Bradley joined the Kitchen Project. The programme gave them the tools and clarity to grow—roadmapping, costings, SWOT analysis, and hands-on guidance from industry mentors. This support helped them sharpen their brand, refine their product, and move forward with confidence.

Looking ahead, their vision positions the business as a game-changer in New Zealand’s late-night food market. Mirriam and Bradley aim to redefine after-hours dining by offering consistent, high-quality, health-forward meals when most food options simply aren’t available. The goal is ambitious: to become New Zealand’s most trusted name in nutritious late-night eating and eventually expand nationwide through franchising.

With a focus on quality, convenience, and wellbeing, she’s on a mission to transform how people eat at night—proving that great food doesn’t keep office hours.