Our Story

Architecture and design run deep in our family. Our great-grandfather, Francis John Wilson, arrived in Timaru in the mid-1850s at just 19 years old. A carpenter who would become an architect, the first of five generations to follow. His grandson, our father, Francis Gordon Wilson (known as Gordon or “Don”), was New Zealand’s Chief Government Architect from 1949 until his untimely death in 1959.

Our father’s work left a lasting mark on New Zealand, the Wellington Public Library, Auckland Railway Station, the National War Memorial Carillon, and the National Art Gallery among them. His 1948 Dixon Street Flats design earned him the New Zealand Institute of Architects’ Gold Medal. His philosophy of balancing beauty, utility, and social purpose continues to guide our work today.

After his passing, our mother, Virginia, returned to California with us children. We remained drawn to design and building, a legacy we could never leave behind. Michael and Peter became architects, and in 1986, Tony, Peter, and Sara formed Wilson Associates to design, build, and operate small, high-quality properties. At the same time, we created food ventures, Market Hall Foods and Manicaretti, reflecting our shared passion for wholesome, authentic ingredients.
In 2016, our niece Julia, the fifth generation, became a licensed architect, continuing the family tradition in California.

We have always returned to New Zealand whenever we could. On one of his visits in the early 1990s, Tony visited his nephew Paul (Michael’s eldest son who has lived in New Zealand almost all his life) who came to Kaikoura to farm and surf. Paul bought 35 acres of deer-fenced land above the surf break at Mangamanu Bay and began farming deer. Tony was taken by the beauty of the farm and the Hapuku area, going into partnership with Paul and establishing Hapuku Farm. Over time, the farm expanded and today encompasses just under 1000 acres, running more than 1500 deer.

Our appreciation for olive oil began in California, learning from friends Michael and Peggy Henwood. Inspired by their expertise and home-built olive press, we planted our own Tuscan-style olive orchard at Hapuku, with Frantoio, Leccino, Minerva, and Pendolino varietals. Each autumn, we hand-pick the olives and press them at a community press in Blenheim. The orchard produces, on a good year, around 250 litres, enough for our kitchen and to share with our guests and friends.

With the farm established, we saw the opportunity to bring together the threads that run through our family – design, building, and food, and create something truly special in Kaikoura.

Construction began in 2000 and doors of the main lodge opened in 2002. At first, it was a contemporary six-bedroom guesthouse, with meals cooked out of the lodge kitchen, shared around the dining table in the lounge. The dining room you see today was originally a roadside café open to the public, offering a welcoming space for locals and visitors alike.

The Tree Houses, added in 2007, grew from an idea Tony had: “If one could but be a bird, one could more fully appreciate the beauty that is Kaikoura.” Nestled among manuka and kanuka trees, they allow guests to experience the landscape from the treetops, closer to the birds, mountains, ocean, and sky. Each house is named after a native bird, Kererū, Pīwakawaka, Kōtare, Tūī, and Korimako, chosen for their affinity to each site during construction.

By 2010, we refurbished the Lodge, six rooms became four larger suites, the café became our in-house dining room, and outdoor facilities including the swimming pool, sauna, and spa pool were added.

The Olive House, originally built as Tony’s personal retreat when visiting New Zealand, became a three-bedroom apartment in 2017. During the COVID-19 pandemic in 2020, the Tree Houses were refurbished, maintaining their natural charm and luxurious comfort.

At Hapuku Lodge, food is more than a meal — it’s an experience shared between guests, hosts, and the land. Led by Head Chef Fernando, the Lodge’s kitchen celebrates Kaikōura’s rich natural pantry, from wild game and freshly caught seafood to produce grown in the Lodge’s organic gardens and olive grove.

Everything is prepared in-house, handmade breads, preserves and ice creams, as well as stocks and sauces. With menus changing daily to reflect the season and what’s freshest from local growers and suppliers, the result is a warm, authentic dining experience that captures the essence of New Zealand’s coastal bounty.

Guiding the Lodge’s day-to-day operations, General Manager Emile ensures that Hapuku’s spirit of genuine hospitality is felt throughout every aspect of a guest’s stay, from the table to the tree tops. Supported by a passionate team, Hapuku aims to make you feel like you are visiting a long lost friend.

DESIGN AND CRAFTSMANSHIP
Peter and Tony designed much of the Lodge’s furniture, crafted locally with the help of skilled furniture makers David King, Lachlan Hill, and Michael Henwood. Particular attention was paid to the beds, including custom mattresses with layers of pure latex and wool overlays. Many guests tell us these are the most comfortable beds in the South Island — a compliment we take to heart.

OUR LAND AND GARDENS
Our gardens, designed by Jo Saunders and Ron Daly, reflect Kaikoura’s native flora. We planted manuka and kanuka around the Tree Houses, and totara, lancewood, and pohutukawa throughout the property. Each planting is intended to mirror the surrounding landscape, from rolling foothills to the snowy peaks, and to support native birds and wildlife.

OUR ECO VISION
Kaikoura was the first local authority in the world to be Green Globe certified, and sustainability has guided our work from the beginning. We plant one native tree for every guest night at the Lodge — over 45,000 to date — helping restore habitats, offset carbon, and provide guests with a lasting connection to this land.

We source 75% of our ingredients locally, grow organic produce on-site, and follow rigorous practices in composting, recycling, and energy efficiency.