Bridie Bush and Ryan Ward

For husband-and-wife lodge managers Bridie Bush and Ryan Ward, hospitality has always been a shared journey. The couple met while working at QAGOMA in Brisbane, where Bridie was involved in food and beverage operations and Ryan spent five years in the kitchen, including leading GOMA Restaurant. What began as two careers in hospitality soon became a partnership that would take them across some of the world’s most remarkable landscapes.

Their first move together was to Fiji, where Bridie became group food and beverage manager for Ahura Resorts and Ryan took on the role of executive chef at Likuliku Lagoon Resort. It was their introduction to the particular rewards and challenges of remote destination hospitality, where every detail matters and the surrounding environment becomes an essential part of the guest experience. From there, they joined Longitude 131° in Australia’s Red Centre, with Bridie progressing from restaurant manager to assistant lodge manager and Ryan leading the kitchen as executive chef. Their next chapter took them to New Zealand for the reopening of Huka Lodge, where Bridie served as assistant lodge manager and Ryan’s responsibilities continued to expand beyond the kitchen. By the time the opportunity arose to lead Capella Lodge together, the move felt like a natural progression for them both.

Lord Howe Island was unfamiliar territory, but its close-knit community and connection to nature immediately felt right. “We’re probably happiest in places that have a really strong sense of place and community,” says Bridie. “What surprised me most was how quickly the island starts to feel like home,” adds Ryan. Away from the lodge, Bridie can often be found hiking and exploring the island, while Ryan, an avid fisherman, has developed an intimate understanding of its waters, weather, and changing seasons. Both value the relationships that come with island life, from knowing the people who supply Capella’s produce to running into familiar faces at the beach or local shop.

Their complementary backgrounds shape the way they lead Capella’s nine-suite lodge. Bridie’s experience across food and beverage operations and lodge management brings a natural instinct for anticipating guests’ needs, while Ryan’s years in professional kitchens have given him an eye for detail and a practical understanding of the many moving parts behind exceptional service. Together, they foster a team where local knowledge, genuine warmth, and thoughtful attention make every stay feel personal.

“The best service here doesn’t feel formal or scripted,” says Bridie. “It’s anticipating what somebody might need and quietly making it happen.” Ryan agrees, pointing to the close connections between the lodge’s people and experiences. “The person serving you breakfast might later recommend where to swim. The kitchen knows what you enjoyed the night before,” he says.