DEAR MUM…
I still can’t quite believe this is home. Every morning I wake to a new view…
Yes, I’m still fussy about my morning coffee. But it tastes better here, sitting on the deck, watching the mist rise off the lake, there's something different about it. Maybe it’s not the coffee at all. Maybe it’s just the way this place makes me feel. The air has this crispness to it, cleaner somehow, like you’re breathing something pure.
My bedroom window frames a mountain range that shifts constantly; the peaks don’t move, of course, but the light and cloud play tricks. Rainbows often appear out of nowhere. It’s like an ever changing painting that never stays the same.
Coming here was a leap of faith. I’m still finding my feet, but I can honestly say I feel more alive than I have in years. I’ve started meeting some of the local producers, salt-of-the-earth types, warm and generous. The soil here is rich, the sun sharp. If I were a farmer, I’d want to be one in New Zealand. The produce I have tasted so far is just amazing, this area doesn’t just grow incredible grapes some of the fruit and vegetables here make the ones we have at home well seem a little ordinary…
The owner of the lodge, Andrew, has asked if I’d like to start my own kitchen garden. We’re heading out this afternoon to look at some land for it. He wants everything we serve to be the freshest it can possibly be, no compromises.
Sometimes I have to stop and ask myself, is this really happening? The lodge is still under construction, but already it’s seems special. The views are even better than the photos I showed you, because here, you hear the birdsong, feel the chill of the mountain air, and hear the lake breathe. That’s the only way I can describe it, it seems to breathe.
I’ve been given complete freedom to design the kitchen from scratch. There’s talk of open fires, smokehouses, and outdoor fire pits. They use a native wood here called manuka, same plant as the honey. It’s incredible for smoking. There’ll be a wood-fired oven and two open fire to good on, on the outside deck. Honestly, Mum, I feel like I’m creating something pretty special.
Who would’ve thought your little boy, who learned to cook by your side in our kitchen, would end up here?
This afternoon I’m heading into the backcountry with a local trout fisherman to catch dinner. Just 20 minutes from here and you’re in untouched wilderness. We’ll also be checking the lodge’s beehives, I’m already dreaming up ways to use the honey.
THE LOCATIONS
My house is near the main lodge, Waimarino. I learned that Waimarino means “Still Waters” in Māori. It fits. The bay is so often mirror-like, it’s almost surreal. The lodge itself is beautifully designed, super high-end, I can see when it's finished it will be quite elegant, but contemporary and grounded in nature. Guests will pay anywhere from $3,000 to $30,000 per night depending on the room / house type they choose so I’m going to need to bring my absolute A game.
It’s a different kind of cooking. There’s no price point for the food, it’s part of the experience and included in the accommodation. Andrew’s taken me to a few of his favourite restaurants, not to dictate, but I think to inspire. He keeps saying, “If we just start with incredible produce and touch it lightly, we won’t go far wrong.” And he’s right. The ingredients are already the heroes. He’s kinda leaving it to me to design the food style but the way he describes it, it's produce-led cooking that’s restrained in technique but rich in flavour. beautifully plated, but never pretentious.
We visited the other two properties yesterday. One is a hotel in Wanaka township that will open about 10-12 months after the lodge, It’s right in the centre of town, surrounded by vineyards and snow-capped peaks. It’ll be more casual, tapas-style food, a rooftop bar, local wines, that sort of thing. I’ll be designing that menu too and building a new team there. I’ll probably also spend time in that kitchen just to make sure everything is nicely dialled in.
And then there’s the jewel, the Residences. High on the mountain, overlooking the lake. Right now, it’s just land, but I’ve seen the plans. They’re calling it the pinnacle of the portfolio. Guests will pay $30,000–$40,000 per night and have access to in-house dining, which means I’ll get to cook in those homes too. It’ll be busy, no doubt, but the kind of busy that fills your soul.
I get to choose my producers, plant a garden, build a team, design kitchens from scratch. Part of me is nervous. But mostly, I wake up every morning thinking, how lucky am I?
THE PLACE
It’s hard to describe this part of the world. Queenstown is close by, but Waimarino feels like another planet, in the best way. Framed by tmiuntains, wrapped in forest, and set beside a lake that changes with the wind, it’s wild and still and cinematic all at once.
Evenings here are magic. We sometimes gather around the firepit with a glass of local Pinot, the Southern Cross overhead. We laugh, trade stories, talk about dishes we want to try next. It’s doesn’t really feel like a job , it’s a story I’m part of.
And there’s more to come. I’m working on a docuseries called Crave, chronicling the journey of building this kitchen, this team, this life. Imagine me fly fishing in the backcountry one week, slow-roasting lamb over manuka the next. All of it captured by a creative team who care as deeply about storytelling as I do about food.
Mum, it’s everything I dreamed of—adventure, creativity, connection, nature. I’ve found a place where I can cook with my hands and my heart.
Come visit soon. I’ve got a seat for you by the fire, and a plate with your name on it.
With love always,
Your son xoxo
IS THIS YOUR LETTER HOME?
If you’ve read this letter and something in your gut said “this is me”, then we’d love to hear from you.
This isn’t about having a Michelin star. It’s about heart, creativity and genuine passion for food and hospitality. You’re someone who’s self-motivated, always curious, and takes real pride in your craft. You’re not just chasing another job, you’re ready to build something meaningful. You care deeply about the food you serve, the people you serve it with, and the stories you get to tell through each dish.
You know how to select, nourish and lead a team, not just with skill, but with warmth. You’re the kind of person who creates kitchens where people want to show up every day, not just to cook, but to belong.
This role is big, it’ll challenge and excite you in equal measure. You’ll be hands on, You’ll need stamina, creativity, and a sense of adventure. You love the idea of growing your own garden, working with your hands, cooking with fire, and doing things differently.
You don’t shy away from the camera, and your friends probably say you’ve got a special spark.
We truly believe this might be the best culinary job on the planet. If you’re at a point in life where you’re ready to throw yourself into something extraordinary, this could be it.
Let’s chat…