Our Chef

Peter Kuruvita was born in London, UK in October 1963. From a very young age a range of rich cultures inspired Peter; his childhood memories are filled with the collaborative influences of his Austrian mother and Sri Lankan father.

In 1967, Peter’s family moved to his father’s hometown of Colombo, Sri Lanka where life was very colourful through the eyes of a young child. Peter vividly remembers his grandmother’s primitive kitchen. “There was no gas or electricity, just a simple wood stove,” said Peter. He spent his early childhood standing alongside his grandmother watching and preparing family meals, created from ancient Sri Lankan spice recipes, passed down from generation to generation.

This strong sense of family combined with Peter’s early association with food has inspired him throughout his entire career. In 1974, Peter’s family relocated to Sydney Australia where he commenced high school. During these years Peter followed his passion for cooking and elected to study home economics, where he later topped the class.

At the time of leaving high school it was a natural step for Peter to begin a career in cooking and in 1979 he started his chef apprenticeship at East Sydney TAFE. Later, he moved over to complete his third and fourth year at the newly opened Ryde Catering College.

Peter’s first working role was in the kitchen at Crabapple - a local seafood restaurant located in the southern suburbs of Sydney, Mortdale. Peter remained here up until 1981 where he then moved over to complete his studies and gain further experience working alongside Greg Doyle, at the very fashionable Rogues restaurant & nightclub, for the next two years.

After finalising his apprenticeship in 1982, Peter left Sydney to further his chef career in London. His first role landed him in the commis chef position at the One Star Michelin restaurant: Rue St Jacques. Following, Peter secured a chef role working alongside the Roux brothers at the Three Star Michelin restaurant: The Waterside Inn, Bray, England.

In early 1984, Peter returned home to Sydney to take up the sous chef position at Neil Perry’s new restaurant: Blue Water Grill, at Bondi Beach. Following a triumphant twelve months in this position Peter was approached by Michael McMahon to run the kitchen at the renowned Barrenjoey House, situated on the northern beaches at Palm Beach. During Peter’s 2½year stint at Barrenjoey House, the restaurant was awarded a Sydney Morning Herald One Chef Hat rating.

Mid 1988, Tony Bilson launched his new restaurant Bilsons at Circular Quay and for the first few months Peter shared the head chef role, prior to taking up the executive chef position for the following 6 ½ years. Throughout Peter’s stint at Bilsons the restaurant received a Sydney Morning Herald Two Chef Hat rating.

At this time Peter was regularly invited to consultant on a range of new restaurant projects as well as appear as guest chef in a range of leading hotels around the world. Included guest chef - Four Seasons Hotel, Philadelphia USA; consultant chef at the new Capella Lodge, Lord Howe Island (Jan – July 1992; consultant chef at the exclusive new Yasawa Island Lodge, Fiji (Oct to Mar 1994). Peter’s next career move was to accept the invitation from Emmy award-winning Australian television producer - Henry Crawford, to run the kitchen for the next two years at the luxurious five star Vatulele Island Resort, in Fiji.

In 1997 Peter and his wife Karen moved back to Sydney and opened their own restaurant - Avalon at Bondi. This small neighbourhood restaurant served up an inspiring range of modern Australian meals to the locals of Sydney, for the next two years.

By mid 1999 the excitement of the Sydney Olympic Games attracted Peter to his next role as executive chef/food & beverage manager at the All Seasons Hotel, Darling Harbour. Peter worked in this position up until the end of 2000. Later he accepted a consultancy chef position at the Kupu Kupu Barong Resort, Bali and followed this up with a revisit to Vatulele Island Resort Fiji, to oversee and consult on the ongoing operations.

In early 2001 Peter took up the executive chef role at the internationally acclaimed Hayman Island Resort, Great Barrier Reef - Queensland, Australia. Peter’s brief on accepting this position was to reposition Hayman, not only as a leading resort of the world, but to increase the profile of the nine food and beverage resort outlets and deliver this five-star luxury resort as a leading food and wine destination. He was responsible for an annual turnover of $12 million. Throughout Peter’s stint Hayman Island received a series of awards including TOURISM + LEISURE (US) MAGAZINE ‘Best Restaurant, Australia and South Pacific’ – World’s Best Awards 2002.

Since April 2003, Peter has returned to Sydney to take up the challenge to open and run his own restaurant project, Flying Fish, situated at the restored heritage site of Jones Bay Wharf, Pyrmont. When Peter is not in the kitchen he loves surfing and spending time with his wife and two children.