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Born in the region of Santa Catarina - Brazil, Executive Chef of Hapuku Lodge & Treehouses; Fernando Campos grew up enjoying surfing and practising the art of Brazilian Jiu Jitsu. As an avid surfer, Fernando started traveling at a young age exploring different coastlines, cultures and cuisine around the world while training and refining his Brazilian Jiu Jitsu craft. However, his true talent would not be evident until he travelled to Aotearoa.
In 2012, Fernando was invited to work at Hapuku Lodge & Tree Houses in Kaikoura by his good friend and mentor, renowned Kiwi Chef Jeremy Simeon. It was here that he fine-tuned his skills in fine dining, pleasing the palettes of the Lodge’s exclusive clientele. During this time Fernando also conducted numerous working holidays to further develop his own creativity, working at places such as Chez Panisse in San Francisco, and conducing classes with Hanuman The Thai Food Master at Three Trees Doi Saket Cooking School in Chang Mai, Thailand. These working holidays extend his skills through learning French and Asian culinary techniques.
Havelock Smoked Mussel Mousse Tartlets
In 2020, appointed Executive Chef. Fernando takes pride in this position, leading the kitchen team from the front, exceeding guests expectations visiting the Hapuku dining room, as well as coordinating fine dining experiences for helicopter picnics, private chef tables and planning what produce is needed from the onsite vegetable and herb gardens. He continues to elevate the cuisine offered at Hapuku by having his menus reflect the seasonal produce available, not only from the Lodge’s gardens, but using all ingredients the Kaikoura region has to offer.
See Fernando's recipe below for his Kaikoura Crayfish Laksa ...
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