Ryan and Jazz had been friends for around eight years when fate (in the form of a Covid lockdown) stepped in, and their paths crossed in the most unexpected way. Their story truly began from there. Since they already knew each other and each other’s families, things moved quickly. By the end of 2023, they had purchased what would become Kaitahi Lodge. They share a lot in common, including a love for food, wine, and family (not necessarily in that order).

Both were raised in rural New Zealand; farm life runs deep in their veins. They grew up on a steady diet of beef and lamb, and their food knowledge was simple: eat what you’re given, no questions asked.

Ryan’s passion for cooking started young, encouraged by his mum. Growing up in Hunterville, he enjoyed making waffles or pikelets on the weekends. By his teenage years, while at private boarding, he had taken on the responsibility of cooking for the household, and a classic Kiwi roast became a regular feature.

At just 16, Ryan began his journey as a chef, and by 21, he had opened his own restaurant. Throughout his twenties, while many his age were out chasing the nightlife, Ryan was busy building a thriving business (Table 188 Restaurant). For 13 years, the restaurant stood as a testament to his passion and dedication. But by early 2024, the time had come to close its doors. Ryan had achieved everything he set out to, and with the industry changing, the constraints of the mainstream format left little room for true creativity. It was time for a new chapter.

Ryan always knew Table 188 Restaurant wouldn’t be forever, so he had been thinking about his next venture for some time. Then, following a weekend away at a lodge, inspiration struck. Why not create a luxury lodge in the Manawatū? A place built around the things he and Jazz love: great food, great wine, and beautiful accommodation. It felt like the perfect fit, and the region needed it. And so, the idea of Kaitahi was born.

Jazz’s background in marketing and her experience growing the business she co- founded across New Zealand have armed her with the skills, perspective, and confidence needed to tackle the challenge of launching a new venture. Her work took her all over the country, allowing her to explore Aotearoa in a way most Kiwis never do, deeply appreciating the beauty of their country.

Jazz grew up near Pātea in South Taranaki and has spent most of her life in the Manawatū, which she now calls home. There is something truly unique about being raised on a farm, a real connection to the whenua (land) and a deeper appreciation for the true beauty of Aotearoa. As a teenager, however, all she wanted was to be in town. She is one of four children (three girls), raised by their dad, where they learned the value of hard work. No handouts; if they wanted money, they worked for it. The work was often smelly, dirty, too hot, too cold, too wet, or just plain boring. But looking back, she is thankful for it all.

Ryan and Jazz’s upbringings have absolutely shaped who they are today, and they are often asked about their roles and how they divide the work at the lodge. It’s true; Ryan is often found cooking three meals a day. While Jazz feels incredibly lucky to have a personal chef, she is quick to point out with a laugh that he’s never so much as touched the washing machine!

The biggest lessons of all have come from raising Miss Madi and learning how to balance family and lodge life.