Paul Kepa brings a wealth of culinary experience, having worked at some of New Zealand's most respected establishments, including Huka Lodge and Kinloch Lodge, as well as acclaimed restaurants across New Zealand and Australia.
“For me, good cooking is about respecting the produce, understanding the fundamentals, and adding creativity without losing sight of what makes a dish enjoyable. My approach to cooking is centred around quality produce, simplicity and allowing ingredients to speak for themselves”.
I have worked in various roles both locally and internationally from Taupo, Wellington and Auckland here in New Zealand, as well as Hampton England, Perth Australia and New York.
With successful collaborations with leading winemakers, Paul brings a strong appreciation for the relationship between food, wine and place.
Coming from Huka Lodge as a Sous Chef to Head Chef of Holme Station feels like an exciting next step. “I was drawn to the opportunity because of the setting, the produce and the potential to be part of something with a strong identity and sense of purpose. I'm looking forward to bringing my experience and passion to the team, while also continuing to learn and grow through the people and environment around me”.
He is excited to lead the Holme Station culinary team, to create thoughtful dishes that celebrate locally sourced, seasonal produce, while embracing sustainable practices. Proud of his Maori heritage, Paul's cooking is deeply rooted in a sense of place and connection. For him, 'food should feel honest, considered and connected to where it comes from’.
“Cooking with Aroha and precision are fundamental to my presence in this role. My whakairo is to take guests on a journey or experience that is provided on the plate. Ultimately, I want to create food that people will remember”.
