Paul Froggatt

Executive chef, Huka Lodge

“Traditional lodge food used to be a soup, a salad, a steak, I’m not here to cook that. I want to give people an experience that they’ve never had before. I’m competing against a million-dollar view and I want the food to shine on its own. I don’t want people just looking down the river as they eat. I want them to look at their plate as well.”

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