In 2017, chef and owner Lucas Parkinson established Ode Conscious Dining in Wanaka, Aotearoa, after spending over a decade developing his skill and passion for food in Aotearoa & overseas. Lucas quickly gained recognition after Ode was named one of New Zealand’s Top 100 restaurants at both the 2018 & 2019 Cuisine Good Food Awards, receiving ‘the one to watch’ & ‘1 Hat’ accolades - the southern hemisphere equivalent of 1 Michelin star. Committed to influencing ethical food decisions within Aotearoa, he has been called Aotearoa’s most sustainable chef. When Lucas messaged me and wondered whether I’d like to hear his story, I jumped at the chance. This is a story of very high highs and extremely low lows. At the height of Ode’s success, the restaurant burned down and then, once he had painstakingly built up the business again, lockdown after lockdown in New Zealand and the fallout from those forced Lucas’ hand again. Lucas was so honest and so generous with what he shared with me and I think this is one of the most important conversations I have had about mental health as well as what it means to succeed and survive in the hospitality industry.