Flying Fish Staff

The service at Flying Fish is warm, friendly and professional. Click here to find out about job opportunities.

Ian Royle - Head Chef

Taking on the role of Trainee Chef at The Hyatt Auckland proved the perfect training ground for Ian Royle. “Working in a hotel environment is a fantastic way to learn about the importance of great service and team work,” says the passionate New Zealander, who went on to build up his experience at a range of high-end restaurants, ranging from an award-winning bistro and upmarket café to Paramount and Metropole – two of Auckland’s most high-profile dining destinations.

After deciding to relocate to Australia in 2003, Ian joined the team at iconic Sydney seafood restaurant Catalina, in Rose Bay, where he spent seven years refining his craft.

“I started at Catalina as a Chef de Partie then soon after began to work closely with Head Chef Angel Fernandez on the menu’s fish section,” says Ian. “Angel left the restaurant in 2005 and I was promoted to Sous Chef, working under the newly appointed Head Chef, Paul McMahon.”

In 2007, Ian was thrilled to move into the position of Head Chef at Catalina. “I took over all aspects of the day-to-day runnings of the kitchen, including planning daily specials and getting my own dishes on the menu for the first time,” he recalls. “I was also responsible for rostering 26 staff, weekly food costs and creating menus for functions.”

Following an intensive three years where he quickly developed a reputation for being a talented chef and established excellent relationships with Sydney’s finest produce suppliers, Ian was ready for a new challenge.

“I joined Flying Fish Restaurant & Bar as Sous Chef in September 2010. It was a great opportunity to start experimenting with a diversity of ingredients,” he says. “What I really enjoy about working closely on the menu with [Executive Chef] Stephen Seckold is having the freedom to cross global borders in order to present diners with unexpected flavours – I love the bold and robust flavours of Spain and Portugal as much as I love the minimalistic artistic approach of the Japanese.”

Some of Ian’s celebrated signature dishes at Flying Fish include Seared Scallop & Baby Octopus with Fried Polenta, Sicilian Olive & Harissa; Ocean Trout with Fennel Pernod Mousse, Snowpea Tendril & Puffed Rice Granola; and Roast Barramundi with Spiced Pumpkin, Green Lentil, Porcini & Jamón.

“My focus is on using fresh, seasonal produce and coming up with innovative yet uncomplicated flavours – for me it’s about creating food that is a perfect mix of home-style and contemporary,” adds Ian. “The staff at Flying Fish all share a passion for great food, great wine and great service, and it’s exciting to be a part of such a dynamic dining venue.”

Kensuke Yada, Sushi/Sashimi Chef

Inspired by the high-quality produce he gets to work with at Flying Fish Restaurant & Bar, Kensuke Yada presides over the venue’s Raw Bar and plates up market-fresh sushi and sashimi.

“At Raw Bar we serve fresh local produce that is farmed on an environmentally sustainable basis,” explains the talented Sushi/Sashimi Chef. “Guests can sit up at the bar and enjoy harbour views with a mix of raw-food dishes.”

Kensuke also conducts classes at Raw Bar for anyone interested in preparing sushi and sashimi. “During the classes I share a few of my trade secrets,” he reveals. “Our guests learn how to choose the best-quality fish, cut fish properly and present sushi. It’s a fun way to learn something with a group of friends while enjoying Flying Fish in a new and exciting way.”

Joe Turnaturi - Sommelier

Having developed a reputation for being equipped with an excellent palate, Joe has been sharing his vast wine knowledge with Flying Fish guests since 2007.

“The thing I most love about my job is that there is no end to the learning,” adds Joe, who has completed several advanced sommelier courses and is currently working towards a Diploma of Wine with the Wine & Spirit Education Trust, an internationally recognised qualification.

“The fantastic thing about studying and going to wine fairs is that I get to bring that information right back to our customers. It’s incredibly rewarding to be able to confidently recommend some of the world’s finest wines.”

Sarah MacDonald, Venue Manager

Having joined Flying Fish Restaurant & Bar in early 2012, Sarah says she is constantly enchanted by the harbour views and finds it exciting to have such a unique mix of rooms to move between.

“Each room in the restaurant has its own atmosphere – on any given night we will have guests enjoying an intimate dinner, a group gathering at Little Fish Bar and a corporate function going on in the Wine Room,” she explains. “The site has a rich tapestry and is always vibrant, and the views are magnificent.”

Equally inspiring for Sarah is the opportunity to work with a dynamic team on a daily basis to deliver amazing cuisine. “The Flying Fish menu encapsulates all of the incredible produce available in Australia and our team members take pride in offering world-class service,” she adds. “Every day we are all able to come together to create something fresh and fantastic for our guests.”

Peter Kuruvita – Consultant Chef

After heading up his dedicated kitchen team at Flying Fish Restaurant & Bar since 2004, Peter Kuruvita has moved across to the role of Consultant Chef, handing the Executive Chef reins over to Stephen Seckold.

“Stephen is a very talented chef and it’s great to have his fresh perspective and creative mind in the kitchen,” says Peter, who is renowned for incorporating the Sri Lankan flavours of his childhood into Flying Fish’s award-winning menus. “He has the freedom to experiment and consistently produces fantastic food, and his professionalism and focus add to the integrity of the restaurant.”

Being able to leave the Flying Fish kitchen in such capable hands has allowed Peter to branch out over the past few years. Along with consulting on a variety of food and beverage business and serving as a guest chef in a number of overseas restaurants, the indefatigable chef has produced his own range of condiments, joined Dilmah in producing a film on the art of making tea, filmed two television series for SBS and compiled his first cookbook – Serendip: My Sri Lankan Kitchen (Murdoch Books).

“The Flying Fish range of products include my signature sauces, pickles and dressings, and the idea is that our customers can recreate their favourite flavours from our menu at home,” explains Peter. “And with Serendip I wanted to take food lovers on a journey through the kitchen experiences of my childhood in Sri Lanka. It’s filled with traditional recipes from all around the island.”

Peter’s latest SBS series, Island Feast, launched in April 2012 and saw the adventurous chef cooking up a storm in the Philippines, Indonesia, Vanuatu and the Cook Islands. Island Feast followed on from the great success of Peter’s first foray into television, My Sri Lanka, whereby he took viewers into the kitchens and markets that first ignited his passion for food.