Chef, Restaurateur, TV presenter, Author, Consultant, Surfer, Fisherman and Family Man.


FFF articles

Going Places: Fiji Uncovered

The beautiful publication ‘Going Places‘ recently featured several articles by renowned journalist Tatyana Leonov on her culinary experiences in Fiji.

We are proud to say that Flying Fish Fiji and our chef Pawel Klodowski were featured and commended by this excellent food writer.

Click the links below to read the full articles!

Fiji Food UncoveredFiji Food Uncovered by Tatyana Leonov

“Every October, young chefs from all over Fiji gather in Nadi for the three-day Moffat Culinaire Salon, a prestigious internationally judged competition. Last year, four chefs from Peter Kuruvita’s Flying Fish restaurant at the Sheraton Fiji Resort ( walked away with medals. Gold medals went to Akshay Kumar for ‘Static Main Course’ and Munish Rahul for ‘Live Beef Dish’, and silver medals went to Sumeet Chandra for ‘Live Salad’ and ‘Live Curry’ and to Ashnil Kumar for ‘Live Dessert’. Even the category names are imaginative and point to Fiji’s desire to learn, to grow, to astound.
The head chef at Flying Fish, Pawel Klodowski (who hails from Poland), can’t wipe the wide grin off his face when he chats about his staff. “They are amazing. Without them, there would be no Flying Fish,” he gushes, gazing at the superbly situated waterfront restaurant. Inside, staff members whizz past guests and distribute aromatic dishes, cheerful diners savour both the food and the view, while chefs smile, knowing that their handiwork is being appreciated.”


Five-Star Feasting in Fiji by Tatyana Leonov

“At Sheraton Fiji Resort’s ( al fresco waterfront Flying Fish restaurant (Peter Kurivita’s signature brand), Polish newcomer Pawel Klodowski is wowing customers with polished, tantalising dishes every night. Fijian seafood is prominently featured on the menu à la carte dining is always popular, however now there’s a new concept for patrons wanting something a little bit different. Book for a Chef’s Table dinner and get up close and personal with the chefs. Private or communal, the idea is that guests watch the chefs do their meticulous work and indulge in both a degustation and show.”


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