THE tourist market in Fiji has changed drastically since its inception, and so has culinary trends.
Today, culinary experiences is leading the way tourism properties position themselves in the global tourism marketplace.
At Denarau, Nadi, Flying Fish Fiji is a brand renowned for making the best sea food dishes in the Pacific.
For those seeking to have a decent meal with a scenic view, then Flying Fish at Sheraton Resort Denarau or Tokoriki in the Mamanuca Group could be the place to go.
Owner Peter Kuruvita has had his fair share of challenges since he opened in Fiji nine years ago.
His secret to keeping the same standard in his many restaurants around the region lies in maintaining consistency in all aspects — from food, uniform, design and staff.
He believes that while primarily operating under Starwood establishments across the Pacific, it was crucial to keep the restaurant as a separate entity.
His wife is a sixth generation expat descendant from Levuka, and is one of the reasons starting a business in Fiji was easy.
“As you know the Sheraton was renovated nine and half years ago and there was a little café back there called Blue Vonu, and the swimming pool was just a big rectangular thing, so when they renovated Starwood sent scouts around the world looking for people who would match and be able to work in this environment,” Mr Kuruvita said.
“And they came to my restaurant in Sydney and they enjoyed it and tasked if I wanted to come to Fiji and start the Flying Fish brand here in Fiji.
“That was the beginning of it.
“The other reason is in the 90s I worked on Vatulele as head chef and my wife is originally from Ovalau.
“She is a sixth generation white Fijian.”
While he has no stake in Flying Fish Sydney, Mr Kuruvita believes the challenge he faced several years ago was a stepping stone to his success.
“I left the Sydney property with nothing although I am happy to say that we are both doing very well.
“Business happens like that and my only advice to anyone is never do a business deal on a handshake.”
Mr Kuruvita has been cooking for 37 years.
Besides running his several restaurants, he has cooking shows in Australia and is on the verge of publishing a cook book.
His businesses include Flying Fish at Sheraton Fiji Resort, Denarau and Tokoriki Island in Fiji, one in Noosa Beach, Australia, and another a fourth eatery at the Sheraton Samoa Aggie Grey’s Hotel & Bungalows.
He has three children and travels extensively for most parts of the year to ensure the food provided is the best and that people learn of or have the best food experiences possible when it comes to the Flying Fish brand.
“I visit each of my properties four times a year for five days.
“All my restaurants have always been by the ocean.
“For this year, I think I have been travelling for seven months and next year I have trips scheduled for Iran, Dubai and Kuwait.”
Mr Kuruvita believes food is an intrinsic part of culture and that it is crucial to get an understanding of the customs and traditions of the places you visit.
“Anywhere you go around the world when you start talking about food everyone stops everything else and they become happy and think happy thoughts.
“No matter where you are in the world try to understand the culture.
“Sometimes foreigners come to new places and say it’s too hard.
“I think you are just not embracing the country.”
