For 40 years, Mikaere Hina lived his life by the clock of a professional kitchen—a world of 16-hour days, searing heat, and the relentless pressure of service. But for the 60-year-old Taranaki resident, the drive to succeed eventually collided with a physical breaking point. In a single year, Hina suffered three myocardial infarctions, a sequence of health crises that forced an abrupt transition from the high-stakes culinary world to an unplanned early retirement.
The collapse happened with startling suddenness. While working for Fonterra, Hina was in the middle of a conversation with a health and safety officer when his body gave way. He describes the moment as going “whammo, like a falling Kauri tree.” While the presence of an on-site doctor provided immediate intervention, the event was only the beginning of a grueling year. Two more heart attacks followed shortly after his attempts to return to work.
The medical ultimatum was clear: another cardiac event could be fatal. Doctors identified the root cause as profound burnout, a common but often ignored shadow in the culinary industry. For Hina, the realization that three heart attacks in a year led to early retirement for this hard-working chef was not just a medical necessity, but a catalyst for a total reconstruction of his identity and his relationship with money.
From Palmerston North to the High Seas
Hina’s obsession with food began in the late 1970s in Palmerston North, where his parents ran a large boarding house accommodating 40 to 50 residents. While his parents were often absent, working 14-hour days to keep the business afloat, Hina found a mentor in the house’s Scottish chef. Drawn to the aroma of traditional stews and homemade pastry, Hina began assisting with vegetable prep after school, sparking a lifelong passion.
By age 15, he had entered the professional circuit. His career became a wide-spectrum journey through the hospitality industry, spanning luxury restaurants in Auckland, quiet eateries in the north, and cruise ships. Later, he served the local community at a Chartered Club in Taranaki. Throughout these decades, Hina embraced the “work a lot, get paid little” ethos of the trade, finding the reward in the craft rather than the paycheck.
The Collision of Two Cultural Philosophies
Parallel to his professional life, Hina navigated a complex personal history. Raised in a Pākehā (European New Zealander) culture within a blended family, he remained estranged from his biological father until after his mother’s passing in 1990. This reconnection introduced him to his Māori heritage and a fundamentally different perspective on success and wealth.
Hina observed a stark contrast between the two worlds. He describes the Pākehā approach as a “dog-eat-dog world” focused on climbing the ladder of success and outperforming others. In contrast, he found that Māori culture centered on the whānau (extended family), prioritizing collective well-being and togetherness over financial accumulation. This discovery provided a spiritual counterweight to the corporate pressures that had contributed to his burnout.
To bridge these two worlds, Hina leaned into a disciplined approach to life. He served in the New Zealand Army from 1983 to 1989, an experience he credits with embedding a sense of self-resilience and strategic planning. He later formalized this drive by earning a Bachelor’s degree in Business from Massey University, applying European business logic to his personal financial goals.
Navigating the Financial Pivot
The transition to retirement was not without significant financial friction. In his late 40s, Hina began investing through Sharesies, focusing on New Zealand companies and ethical investments related to the environment and clean water. However, the health crisis necessitated a drastic shift in his asset management.
On the advice of an investment advisor, Hina sold a rental unit in Stratford to eliminate the burdens of rates and maintenance, reinvesting the capital to create a more liquid safety net. Despite these efforts, the drop in income was precipitous. His weekly earnings plummeted from approximately $1,800 while working to about $600 per week after transitioning to a Supported Living Allowance via Work and Income New Zealand (WINZ).
| Financial Phase | Primary Income Source | Estimated Weekly Income | Financial Focus |
|---|---|---|---|
| Professional Career | Culinary Employment | $1,800 | Career growth &. family support |
| Early Investment | Property/Shares | Variable | Ethical growth & diversification |
| Post-Burnout | WINZ Allowance/Investments | $600 | Frugality & essential budgeting |
Designing a Life After the Kitchen
For many in the culinary industry, retirement can be a dangerous void. Hina notes that he has seen colleagues “drop dead” shortly after retiring because their bodies and minds, conditioned for constant exertion, go into shock. To avoid this, he worked with hospital staff to create a structured calendar and a set of personal goals.
Today, Hina continues to bake, though the intensity has shifted. He prepares bread, scones, and muffins at home—activities that keep his mind sharp without the stress of a commercial kitchen. He integrates his passion for food with his cultural journey, bringing baked goods to a local kohanga reo (Māori language preschool) and preparing takakau (unleavened bread) for the te reo classes he attends at a local polytechnic.
Reflecting on his journey, Hina views his hardships as essential for growth. He maintains that life is meant to be challenging, as it builds the resilience necessary to cope with future disasters. For Hina, the loss of a high-paying career was the price of survival, traded for a life defined by family, language, and a slower, more intentional pace.
Hina continues to pursue his te reo Māori studies at the local polytechnic, marking his ongoing commitment to cultural reconnection and lifelong learning.
Do you have a story about overcoming burnout or navigating a major life transition? Share your thoughts in the comments below.
