Passing the baton at Theo’s Fisheries

The fourth generation at Theo’s Fisheries is now taking the reins of this iconic, 75-year-old Christchurch business on Riccarton Rd. Metropol deputy editor Tamara Pitelen finds out what drives this dynamic, passionate family.

“I feel him here with me every day, so does my brother, Yanni,” says Yotti Ioannou, one half of the latest generation to take the reins at Theo’s Fisheries, one of Christchurch’s most enduring businesses.

He’s speaking of his late grandfather Peter, who ran the iconic local business for 40 years. Peter took it over from the original founder, his Uncle Theo, in 1964.

Now in its fourth generation, Theo’s Fisheries is a Christchurch institution, with a reputation as rich as its history. This isn’t just a shop – it’s a legacy, shaped by the hard graft of Cypriot immigrant Theo Papageorge who came to New Zealand in 1949 looking for a better life, post WWII, after time in a concentration camp.

In 1950, Theo bought a butchery on Riccarton Rd. He switched it from meat to fish and through a deep commitment to quality and customers, lay the foundations of an enduring family business.

For Yanni and Yotti, who grew up peeling potatoes, scaling fish “and doing heaps and heaps of cleaning” during school holidays from the age of about 12, the shop is the family’s heritage.

“It’s the reason why we have everything that we have today. It’s the reason our family is who we are today. It’s all because of this place here and that is not lost on us,” Yotti says. “Yanni and I grew up in the business. My grandfather Peter, he taught us everything.

“It starts with that old-school work ethic, the immigrant attitude. He came to New Zealand from a village in Cyprus with no English to work under his uncle Theo. He took every opportunity and so me and Yanni, we are Kiwis, yes, that’s who we are, but we’ve also got this rich vein of that immigrant attitude and character that we hold on to, which came from my grandfather. We’re willing to die here,” says Yotti. “That’s how passionate we are about the business. That’s how important it is.”

Roots that run deep
In 1991, Peter passed the business to his daughter Victoria and her husband Kyriacos. Under their stewardship, the once-humble corner shop expanded to three times its size and took up the row of retail spaces at 82 Riccarton Rd where it’s located today. Now, after decades of service by their aunt and uncle, it’s time for the next official generational handover. As of this month, Theo’s Fisheries Ltd is under new leadership, with Yotti and Yanni as co-owners itching to lead their own evolution.

“We’re the fourth generation,” Yotti says. “We have our own ideas, our own energy – and we’re desperate to put our stamp on the business, just like those before us.

“We’re not trying to reinvent the wheel,” Yotti says. “We want to modernise while keeping our core values strong and maintaining the high standards that define us, which is that our responsibility to our customers is paramount.”

Their aunt and uncle, Victoria and Kyriacos, aren’t slowing down. They’re busy with the upcoming launch of their newest venture, The Mayor of Ale, opening soon at the old Trevinos restaurant site on the corner of Riccarton Rd and Mona Vale Ave. “They’ve always got things going on – property, hospitality, you name it,” he says.

Theo’s has stood strong through the worst of times – earthquakes, pandemics, and industry shifts. It was the community, however, that made survival possible. “The support from Christchurch was amazing. Generations of loyal customers just kept showing up. That’s what got us through. We’ve had people coming here for 30 years. They say, ‘I used to come here when I was at Boys’ High and fish and chips cost two shillings…’ and it’s lovely, I love it, we all love it. That kind of loyalty is humbling – and it’s our lifeblood,” Yotti says.

Sustainability and the future
While honouring the past, Yotti is also looking to shape a business that can tackle challenges of the future such as sustainability of the fishing industry.

“After university, I felt a duty to learn as much as I could about the fishing industry because my family had made a living off fish. I went to work for the Ministry of Fisheries. I was a government observer – yes, a ‘government nark’ – going out on fishing vessels recording everything. It gave me real insight. Thankfully, New Zealand has one of the most protected fisheries on the planet. Our quota management system, whatever faults it may or may not have, is comprehensive.

“We’ve got more to lose than anybody from overfishing and climate change. So we buy from local boats and reward sustainable fishing practices by paying better prices. Line-caught and well-handled fish not only last longer, they taste better. So we pay more for that. As well, customers are asking the right questions these days, and we’re more than happy to answer them.”

Looking ahead, the brothers’ vision is clear: protect the past, meet the moment, and pave the way for their children. “Each generation has taken this already beautiful thing and evolved it,” says Yotti. “That’s the kind of innovation and energy that Yanni and I are going to bring to the business now that we are officially at the helm – which became official on 3 June – you’re going to know that Yanni and Yotti had Theo’s. Watch this space.”