PHOTOS: © NANUKU RESORT FIJI , © ERICA ALLEN
Nanuku Resort Fiji has welcomed its new executive chef, Shaun Thomson, who brings more than 18 years of experience across the hospitality and culinary sectors. In his role he oversees all culinary programming for the resort, including the signature Kanavata restaurant and lounge. Thomson plans to refresh menus, introduce dedicated children’s selections, and launch fun concepts such as Taco Tuesday and poolside pizzas.
At Kanavata the focus is on fresh, seasonal ingredients. Locally sourced produce, freshly caught fish and tropical fruits and vegetables take center stage, while innovative cocktails highlight the same local, seasonal approach. The result is a menu that celebrates the flavors of Fiji and the broader South Pacific region.
Thomson’s culinary journey spans the South Pacific — from Sydney and Melbourne to Bali and back to Fiji — with experience in a range of luxury hotels and resorts. His appointment at Nanuku also has personal significance: his wife is Fijian and together they are raising four children, so returning to Fiji represents a homecoming for the family.
Which food is your guilty pleasure? And on the opposite end of the spectrum, which ingredient or food do you dislike using?
“My wife’s ‘Meaty Bone Sui,’ a Fijian soup with cassava, lemon, chili and light soy sauce, is a guilty pleasure. On the other hand, I avoid using durian.”
What dishes would you serve at a private dinner party?
“I would highlight what’s freshest and locally available: sea urchin, raw beef, freshwater prawns, seasonal fruit and coconut. I’d incorporate local fish like PakaPaka (snapper), kai mussel, moca (local spinach), bush lemon emulsion, and a fruit cocktail with textural elements of coconut.”
What was the first meal you ever prepared on your own?
Lasagna.
If you could describe your personal style in one dish, which would it be and why?
“Mudcrab with corn, lemon emulsion, fermented chili, soft herbs, caviar and Champagne vinaigrette. It combines varied techniques, restrained simplicity and elegant presentation while showcasing beautiful fresh produce — a dish that defines my approach as a chef.”
Which culinary trend would you like to disappear?
“Plant-based products that mimic chicken, beef and eggs.”
NANUKU RESORT, FIJI
11 Nanuku Drive, Pacific Harbour, Fiji
tel 679 345 2100
nanukuresort.com