Michelin star ‘amazing surprise’ for Wānaka chef

Fresh continues its series talking to Otago’s newly-minted Michelin starred chefs. Rebecca Fox asks Kika owner and chef James Stapley about his journey. The restaurant Owner James Stapley opened Kika in Wānaka in 2017 aiming to explore global inspirations. The abundance of local produce always prioritises flavour. Kika was awarded two hats in the 2024 and 2025 Good Food Awards and Casual Dining of the Year in 2024 and has been selected in The World’s 50 Best Restaurants Discovery list. Sharing-style menu plus “Just Feed Me”, $115. The chef James Stapley, 50, is from Gravesend in Kent, United Kingdom. Tell us about your career? I was 16 when I first put on a chef’s jacket. I completed a four-year apprenticeship at The Park Lane Hilton, where I learnt every aspect of the kitchen emersed in the traditions of times gone by. I met a Kiwi girl and was 24 when I moved to New Zealand. I started out as head chef at Pegasus Bay Winery, where we earned Restaurant of the Year in Cuisine Magazine. Later, we settled in Wānaka, where I led the kitchen at Whare Kea Lodge, conceiving a daily-evolving six-course tasting menu that became a draw for gastronomes. After eight years there, we opened Francesca’s Italian Kitchen in 2012, indulging a love of Italian food, inspired by family road trips in the campervan across Europe. I am now involved in three Wānaka restaurants. Run in the shadowsWānaka chef James Stapley. Photo: Supplied What is your food ethos? My food ethos is buy local, follow the seasons, don’t overcomplicate it. How has your food changed over the years? I think the food I cook at Kika has been very similar style over the 10 years we have been open. I’m always trying to refine it and I think I try to put less components on the plate and let the produce shine. Why sharing? The reason we do it is so you can try more things on the menu than just an entree, main and dessert. It’s how I like to eat. How has the restaurant changed over time? It hadn’t really changed at all over the first nine years but last year we decided to do a big renovation. We are delighted with it and it’s really brought the interior up to where we wanted it. [Missing Credit]The new look at Kika in Wānaka. Photo: Supplied What’s your favourite dish at the moment? We have an apple terrine on our dessert menu which I love, served with puff pastry, bay cream and local maple syrup. It’s organic apples from Frogsong farm, bay leaf from our garden and maple syrup made by Mount Maude winery. What do you hope diners at Kika experience? Elevated dining experience without the fuss and some delicious food. I really want to showcase produce from this area. What does a Michelin star mean to you and your team? It was such an amazing surprise to get this. The first time we heard Michelin was here, they had already judged all the restaurants secretly So that was obviously quite scary. We hoped to be in the guide but didn’t expect a star. The team are buzzing and it was such a nice boost for everyone. How much pressure is there to retain that star? We’ll keep working hard to make great food and improve Kika every day for our customers. We would like to retain our star in future years but, if not, will be grateful we managed to get one in 2026. What is it about your approach that resonates? We are first and foremost about food, and making customers happy. It’s never really been about the numbers. I think it really helps to be a chef-owner. We were shocked to get all three restaurants including Paloma Taqueria and Arc in the guide but we do work around clock sweating the small stuff every day. Over the years we have built some incredible teams in the restaurants and they deserve so much of the credit. How do you juggle it all? It’s definitely a lifestyle choice as any restaurant-owner will know; you are only ever a phone call away from doing the dishes. It’s only made possible [by] the incredible teams in the restaurants and my poor wife for dedicating her life to it as well — (she told me to write that). What keeps you passionate year after year? It’s certainly a tough industry. I’ve been a chef for 34 years and margins have got smaller year after year. I think it comes down to being truly hospitable and genuinely wanting to give your customers a memorable experience. All I think about is food. It’s an obsession of mine _ I wouldn’t be able to do anything else.

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