Since 2007, Fiji's unique luxury Likuliku Lagoon Resort has established an enviable reputation, winning numerous international awards. Likuliku's cuisine has played a crucial role in cementing its global recognition with the resort now establishing a reputation as a top destination for those with discerning palates seeking the finest culinary experiences.
In 2013, Likuliku's Executive Chef Ihaka Peri took the reins from Brett Kryskow. Since then, he has upheld his vision to maintain and develop the established Likuliku food concept of providing fresh, clean and creative menus, using the finest local and international produce.
Likuliku's hot tropical climate lends itself to a vast range of fresh local seafood, lush tropical fruits and a number of gourmet products, celebrating the diversity of the numerous cultures that shape the South Pacific. With an abundance of nature's finest to hand, Ihaka Peri creates epicurean island menus that reveal simplicity blended with a unique contemporary flair. Indeed, he can often be found foraging in the resort's vegetable and herb garden he established to add fresh flavour and character to the dishes he prepares.
Likuliku Lagoon Resort Group General Manager, Steve Anstey says since inviting Peri to head up the resort kitchens, they have noted an increase in guests he calls paradise-foodies.'
"Island guests are relishing the magical combination of the resort's paradise location, over-water bures and incredible food, says Anstey. "Ihaka's food methodology fits with what we are achieving at Likuliku. He understands our style of menu, while adding his own flavours and flair to provide a truly extraordinary culinary experience. Ihaka's dedication to his craft is second to none and his passion, creativity and knowledge set him apart in the restaurant industry as a definite 'chef to watch' over the coming years."
Ihaka is a native of New Zealand - born and educated in the Bay of Islands. His passion for food started early and at the age of 15 entered the Auckland University of technology where he studied the culinary arts. During this time he worked in a number of establishments building his knowledge and understanding of the industry. At 20 he kick-started his career in earnest with acclaimed The Grove Restaurant in Auckland. Within 6 months he was made Sous Chef and for the next 3 years he dedicated himself to the restaurant and the teachings of Michael Meredith and Sid Sahrawat.
Armed with this experience and with passion to expand his horizons, Ihaka moved across the Tasman to Sydney where he worked at various establishments before taking a full time position at Restaurant Balzac working under Australian Chef Mathew Kemp for a year. He then moved across to Wildfire as Executive Sous Chef under Executive Chef Shane Watson (ex Likuliku) and Luke Stepsys.
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