Whare Kea is renowned for its outstanding cuisine. Executive Chef James Stapley is an award winner who stepped into the kitchen to raise the level to standards equal to any in the world. An Englishman, trained in the swank kitchens of the Hilton and Selfridges Premier Restaurant in London, he first came to notice in New Zealand when he joined Pegasus Bay Winery where his expertise won the award for Cuisine’s Restaurant of the Year’s Best Winery restaurant.

After working with the iconic Sargio di Vino where he excelled in producing simple yet delicious fare using only the finest local and seasonal ingredients, he ultimately became the mastermind behind the sumptuous yet subtle cuisine which surpasses the demands of a discerning international clientele at Whare Kea.  His food is simply presented – deceptively so for the preparation is anything but –– 25 ingredients for a dish that tastes as if it floated down from a cloud explains it. He confesses to a liking for a clean style and does not condone anything except ingredients that are guaranteed to result in a dish that speaks for itself. “That way you treat the ingredients well.”

James can often be found exploring the local markets as well as foraging with the artisans of this area, personally selecting his produce and chatting with the locals as he establishes a rapport that has guaranteed the table at Whare Kea its impeccable reputation. His own garden provides much of the fresh yield for the unique and individually conceived menus which he creates according to season and guest preference. Usually five courses of subtle interplay that leave the palate sated and satisfied yet always looking forward to more.

James describes his role as “a dream job. I know when the guests are coming. I can organise and can interact with them to find out what they like, what they want. You invest a lot more thought because you get to know them and their dietary needs. I’m more in the artisan style. And I have an affinity for Asian flavours. I only use NZ cheeses and you can find really good ones. Olive oil and saffron are local. I just love that concept, when I’m driving to work and the smell and the tastes are in my head. And I can find pretty well everything from the boutique growers and producers. I love creating dishes guests probably wouldn’t necessarily cook themselves. It’s getting the balance right.”

At the kitchen of Whare Kea with James Stapley as chef –count on it.