Nanuku Auberge Resort takes “culinary quantum leap forward’

NAR - Chef Oliver Scarf Feb 2018 3

Nanuku Auberge Resort takes “culinary quantum leap forward’

Nanuku Auberge Resort takes “culinary quantum leap forward’

Recognised within Fiji and world-wide for the extremely high quality of its award-winning cuisine, Nanuku Auberge Resort has taken what GM Sascha Hemmann describes as a “culinary quantum leap forward” with the appointment of executive chef Oliver Scarf.

The New Zealand-born national needs no introduction to Fiji having cut his culinary teeth with a stint at the iconic Laucala Resort in Taveuni.

His experience also extends to several high-profile luxury hotels and resorts in his native New Zealand.

These include the eco-designed Te Waonui Forest Retreat in Franz Josef and most recently, as Sous Chef at the George Hotel in Christchurch, where he took on the acting Chef de Cuisine role at the hotel’s renowned two-hat ’Pescatore’ restaurant.

Announcing Chef Scarf’s appointment, GM Hemmann said having him join the team represented a major accomplishment given his overly impressive credentials.

“Having someone of Chef Scarf’s caliber here has taken our already substantial culinary reputation a quantum leap forward and we are delighted and feel very privileged to have him on the executive team,” Mr Hemmann said.

“The level of skill and service he is brings to Nanuku will provide a wonderful enhancement to our overall guest service delivery.

“Fiji has been steadily building its reputation as the culinary powerhouse of the South Pacific in recent years as evidenced by the arrival of several master chefs and the opening of a string of signature restaurants in many of the destination’s top resorts.

“Nanuku too has played a key role in advancing this reputation – we beat off strong opposition from several of Fiji’s top hotels and resorts to claim the prestigious ‘Dining Experience Award’ at the 2016 ANZ Fiji Excellence in Tourism Awards.

“Our food and beverage experience is unique with every mouthful created and targeted to individuals who seek to savour the essence and flavour of a true gastronomic experience.

“A key component of Chef Oliver’s overall activity will focus on raw, dehydrated and wellness cuisine with mainly Fijian produce.

“This is intended to dovetail with Nanuku’s popular on resort ‘Wellness’ program which offers our guests the perfect solutions for dealing and ridding themselves of everyday stress, in the process promoting and instilling the formulas required for a healthy lifestyle via a combination of cuisine, spa and relaxation therapy.”

Source = Mike Parker-Brown - Nanuku Auberge Resort Fiji PR
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