Our approach aligns environmental responsibility with financial independence and regulatory compliance. Creating a redevelopment that is investable, defensible, and respectful of its setting.
"If we are entrusted with this opportunity, the objective is simple: to make SHED 1 stronger, more resilient, and more valuable to the locals of Wellington and beyond, a redevelopment that is, in every sense, Absolutely Positively Wellington."
Kevin Bourke, Project Outer Tee
Kevin Bourke
A Long-Term Contributor to Wellington’s Waterfront
Kevin Bourke has been involved in hospitality for decades internationally as a top chef from Geneva to New York and Chicago, Chef Proprietor in Dockside Restaurant in Wellington, de Burgh's Fine Dining Restaurant in Sydney, SkinnyRyan's Pub in Dublin, and Hotel d'Urville in Blenheim.
In 1991, Kevin arrived from New York and established Dockside Restaurant and introduced one of the first innovative hospitality open-kitchen concepts on Queens Wharf, at a time when there were no commercial activity existed there.
Experience with Waterfront Environment
Kevin’s work has consistently focused on:
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Enhancing public-facing spaces
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Creating hospitality destinations that support tourism
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Maintaining long-term viability
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Working within heritage waterfront structures
Project Outer Tee builds upon this experience with a strong emphasis on sustainability, architectural integrity, and collaboration with local stakeholders.
The waterfront isn’t just real estate, it’s the city’s Central Social District.
It’s where people connect, stories unfold. If we’re fortunate enough to contribute to it, we must respect its history, listen to the community, and build in a way that supports Wellington’s future without losing its soul.