With a raft of luxury lodges to his name, Hilton Lake Taupō’s new Executive Chef is reason enough for a weekend road trip
There are two reasons I’ll always say yes to a weekend in Taupō: days on the lake, and nights at our friend’s bach. Now there’s a third.
Bistro Lago at Hilton Lake Taupō has appointed Rudolf W. Segers as its new Executive Chef, and if you’ve spent any time eating your way around New Zealand’s luxury lodges, you’ll know the name. Most recently at Rosewood Cape Kidnappers, Segers helped steer the property to a Tripadvisor No.1 ranking in its category. Before that, his CV reads like a greatest hits of global hospitality—Hilton, Waldorf Astoria, Rosewood—with more than 30 years in kitchens across Europe, the Middle East, Asia, the US and here at home.
What interests me most, though, isn’t the awards (and there are many), but his philosophy. It’s one of those ones that, when chefs start talking about it, gets you really fired up about food. Segers is firmly rooted in seasonal, farm-to-table cooking—the kind that makes the most of what’s grown, raised and pulled from the surrounding landscape. In Taupō, that means trout, lamb, vibrant Central Plateau produce and the kind of clean flavours that suit a crisp lakeside afternoon.
He’ll be working alongside Gareth Stewart to evolve the Bistro Lago offering, with a focus on guest experience and ongoing menu innovation. Translation: expect thoughtful plates, local collaborations and the sort of dishes you plan your day around.
For those of us who treat Taupō as a reset button—out of inbox, into nature, feet up on the water—this feels like another reason to book the room, pack an overnight bag and make a reservation. Good food, good wine, lake views. Auckland, who?
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