Head Chef Francisco Fioriti leads our small culinary team at the lodge, and alongside his sous chef meticulously creates all the daily menus at Fiordland Lodge. Fran has an impressive resume and a diverse background within the culinary industry having experience over a range of dining operations most recently head chef at luxury lodge the 'Bay of Many Coves'. Francisco has served in a variety of positions in private restaurants and luxury lodges and has gained an extensive knowledge of New Zealand cuisine and food techniques.
The dining concept that prevails through the Lodge is the familiar farm-to-table ideology that complements the lodge impeccably. Fran is dedicated to sourcing the freshest of ingredients, creating relationships with local suppliers and smaller producers and saturating the dishes he creates with local Fiordland and Southland ingredients. This resourcefulness is second nature and huge emphasis goes into making everything from scratch, using the food he sources from the onsite garden and the hills and rivers nearby. Fiordland Lodge operates a large onsite vegetable garden and guests will see our chefs picking and collecting everything from strawberries, black peaches, carrots, lettuce, tomatoes, rhubarb, raspberries on a daily basis.
Denisa has worked at Fiordland Lodge since the start of the 2016 season and her passion for exceeding guest experiences sees her play a strong leadership role at Fiordland Lodge. Denisa knows the Fiordland region and all of the scenic attractions and walking tracks very well and is a wealth of knowledge on the Fiordland region.
Denisa assists the manager in nurturing and growing the Lodge's wine list and cellar and is always conscious to pass on value, quality, and diversity when recommending wines. Her commitment towards exemplary service and her own passion and persona for looking after our guests shapes the high personal customer service delivered throughout the lodge.