Consistency is, of course, paramount
in the quality of our guests' experiences with us, and
we continually strive to ensure that whatever your particular
wants or needs may be, we will do our utmost to meet them.
Our dedicated team will make you
feel warmly welcome from the moment they greet you at
the door to the moment they wave farewell to those who
arrived as guests and left as friends.
During your stay you will be looked
after by this small, friendly team, who will ensure that
your individual needs are known and met. Each time. Every
time. Your comfort and satisfaction is their only concern.
Managers
After four years exploring the oceans of the world, Brent and Sharleen returned as Managers of Lake Rotoroa Lodge in January 2003. Sharleen, born in Murchison (only 30 minutes from the lodge), and Brent bring with them many years of hospitality industry experience.
Travelling Europe in the early 1990s enabled Sharleen and Brent to understand the intricacies and professionalism in the industry and to broaden their knowledge of food preparation and service. This is where Sharleen began learning some her cooking skills from chefs in Austria and Germany. These skills were utilized when they started working in an Alaskan fly out fly-fishing lodge on the Kenai Peninsula, Sharleen cooking and Brent guiding the many remote river and lake systems only accessible by float plane. Both keen anglers, Alaska was the perfect place to hone fishing techniques and to experience the wilderness and wildlife first hand. One of the highlights of Alaska was being able to set up a charter operation on a 100-foot converted tugboat, The Pacific Explorer built in 1944, and explore South East Alaska, based out of Sitka.
Following the Pacific Explorer, two years were spent on a 120-foot yacht as chef and first officer (Brent is a licensed captain) travelling over 20,000 miles in search of some great fishing and memorable adventures. Mexico, Costa Rica, Panama and the Panama Canal, Bonaire, Aruba, the Bahamas, Exumas, Florida Keys and the Intercoastal waterway to New York were a few of the destinations. The Great Lakes system of the USA and Canada was also a definite highlight with the Valkyrie being the largest private motor yacht to travel the great circle from Florida and back via the internal river systems of the United States.
Sharleen and Brent enjoy many other interests and will not need persuading to join guests on the local 9-hole golf course, to go horse trekking or for a game of tennis. They look forward to hosting returning guests and to meeting new guests who wish to experience the magic of one of New Zealand’s premiere destinations.
Chefs In the kitchen, Dean and Jo
concentrate all their efforts on finding the finest local
produce and carefully developing wonderful dishes. Breakfast,
lunch, dinner, picnic lunches – the same care and
attention goes into designing and producing every item
that leaves the kitchen.
Dean
Sincock- Chef Lake Rotoroa Lodge
and Shackleton International, welcome Dean Sincock as
Head Chef. Dean will work in close association with
Jo Meek who has been with Lake Rotoroa Lodge for the
past 3 seasons.
After
working in London and Sydney for the past 14 years,
Dean has decided to return home to New Zealand. Originally
from Christchurch, Dean trained in New Zealand and
Sydney and has traveled extensively throughout Europe
and the USA to gain invaluable experience. Most recently,
Dean has been working for an Australian company specializing
in corporate catering. Government dignitaries, Prime
Ministers and Presidents, have had the pleasure of
their taste buds being tantalized by Deans food. He
has a Mediterranean influence in his cooking style
and is excited about utilising the fresh produce and
products found abundantly in this area. Dean also
enjoys the vibrant flavours of Thai food and is happy
to discuss food and wine with guests in the Lodge
kitchen.
Jo
Meek - Chef Jo was originally
from Marlborough. After qualifying as a chef, she spent
five years in Christchurch, where she worked as second
chef at a leading restaurant, then was head chef of
an outside catering company. Happily she joined the
team at Lake Rotoroa Lodge two years ago and has brought
her creative flair to the kitchen.
Jo
loves to cook fish and seafood, and is adept at working
with the in-season local produce. On her days away
from the lodge Jo can be found back on her farm riding
her horse or sitting in front of her easel with a
glass of fine New Zealand Sauvignon in hand! Her husband
Sam has been invaluable with the maintenance of the
lodge.
