24th August 2023
Chef Shamim Ali: Grand Pacific Hotels Award-Winning Chef
Meet the culinary maestro, Chef Shamim Ali, whose passion for Pacific flavours and unique ingredients takes diners on a gastronomic adventure. As the first-season winner in Pacific Island Food Revolution’s cook-off challenges that tests creativity, technical skills, and ability to work under pressure, he constantly seeks new challenges and has travelled across the Pacific to the Maldives in the South Indian Ocean. Now, he’s using his experience to create amazing fusion flavours at the Grand Pacific Hotel.
Chef Shamim Ali treats each day as a Master Chef competition – pushing boundaries to deliver unforgettable dining experiences. From coordinating a full-course Pacific-flavours-inspired dining experience for Pacific Island Food Revolution, a one-of-its-kind food show, to journeying through the unique flavours and ingredients of Maldives, every day brings a new opportunity for Executive Chef Shamim Ali to put his culinary skills to the test.
“I’m always looking for challenges,” he says. “Grand Pacific Hotel is renowned for hosting iconic events, VIPs, dignitaries, and experienced travellers. Every day’s journey is like competing on Master Chef – it’s one challenge after another but with so many rewards along the way.
For Chef Shamim’s ever-evolving menus, precision planning is essential – as is creativity. Given the expectations from our guests and expecting an unforgettable dining experience, there is always an opportunity to heighten the experience. His culinary style revolves around using local ingredients and traditional cooking methods while infusing innovative elements. The result is a harmonious symphony of flavours that tantalizes the taste buds and creates unforgettable memories.
His gastronomical adventure began in the heart of his family’s kitchen, where he observed his mother preparing meals that celebrated their diverse heritage. As the eldest of three brothers, he took an active interest in prepping meals, and it was here that the seeds of his love for cooking were sown. The merging of two distinct ethnicities within his family sparked his fascination with blending flavours, techniques, and traditions.
After formal culinary training at the Fiji Institute of Technology (now FNU), Chef Shamim’s journey in the culinary world began as a kitchen steward at Holiday Inn Suva, an IHG Hotel. From there, he embarked on a whirlwind tour, venturing into some of Fiji’s finest restaurants, such as Chefs Restaurants and Indigo at Port Denarau. He also honed his skills at luxurious island resorts like Tokoriki Island Resort, Six Senses Malolo, and embraced a new adventure by re-opening the kitchen at Tropica Island Resort after COVID-19. He was also a part-time tutor at Service Pro, sharing his knowledge and skills with aspiring chefs and further contributing to the culinary community.
Chef Shamim’s pursuit of excellence in his craft led him overseas to experience the world of contemporary French cuisine at the prestigious Le Cordon Bleu in Wellington, New Zealand. This exposure to international culinary techniques added to his repertoire and enriched his culinary philosophy.
For Shamim, being a chef is not merely about preparing food; it’s about crafting happiness through each delectable bite. He finds immense satisfaction in witnessing guests leave with contentment and smiles, knowing he has played a part in creating unforgettable moments.
Chef Shamim Ali’s culinary journey has been filled with unforgettable moments, but one that truly reaffirmed his passion was representing Fiji in the Pacific Island Food Revolution. Here, he curated dishes sourced from local farmers, creating healthy food to combat and minimize the prevalence of noncommunicable diseases in the Pacific. It was a pivotal moment that reminded him of the profound impact food can have on people’s lives.
In the words of renowned Chef Thomas Keller, “A recipe has no soul; we, as cooks, must bring soul to the recipe.” Chef Shamim Ali personifies this sentiment with every dish he presents. His culinary prowess and dedication have made him an inspiration not only to aspiring chefs but also to all food enthusiasts. From Pacific Island Food Revolution to the heart of Grand Pacific Hotel, Chef Shamim Ali’s culinary expertise shines through, making each dining experience an exceptional event.
Learn more about Restaurants & Bars at Grand Pacific Hotel on https://grandpacifichotel.com.fj/restaurants-and-bars/
20th July 2023
Hayman Island Pastry Chef Collaborates To Elevated Patisserie Offerings
Expect a tantalising fusion of flavours as Chelsea Rowe, the renowned Executive Pastry Chef from InterContinental Hayman Island Resort, grace InterContinental Fiji Golf Resort & Spa and Grand Pacific Hotel—with elevated pastry selections, creating an unforgettable experience.
InterContinental Fiji Golf Resort & Spa and Grand Pacific Hotel are delighted to welcome Chelsea Rowe, Executive Pastry Chef at InterContinental Hayman Island Resort, for a special secondment opportunity. Ms Rowe was based onsite at two properties for a month, lending her expertise to refine the pastry selections and elevate the guest experience. While remaining an integral part of the InterContinental Hayman Island Resort team, Ms Rowe’s secondment highlights the collaborative spirit and shared commitment to excellence within the InterContinental Hotel & Resorts brand.
During her time at the hotel, she worked closely with the pastry team to enhance their skills and refine the patisserie offerings, ensuring guests are presented with an elevated culinary experience.
“We are thrilled to have Chelsea Rowe, an esteemed Executive Pastry Chef, collaborate with the Fiji hotels. Her expertise will undoubtedly enhance the patisserie selections and create memorable experiences for our guests,” commented Lachlan Walker, Area General – South Pacific, IHG Hotels & Resorts.
As a highly regarded Executive Pastry Chef at InterContinental Hayman Island Resort, Ms Rowe has demonstrated exceptional talent and creativity throughout her career. Her remarkable achievements include collaborations with renowned artist Alex Haul and invitations to prestigious press conferences, solidifying her reputation as an industry leader. Guests can expect an exceptional range of patisserie delights from the GPH Bakery, with Ms. Rowe’s guidance infusing each creation with exquisite flavors and innovative presentations.
Ms Rowe’s role as Executive Pastry Chef at InterContinental Hayman Island Resort has been marked by numerous accomplishments, including successfully managing pastry department operations across multiple outlets. Her dedication and passion for her craft have earned her recognition within the industry, such as being Highly Commended as the “Hotel Industry Rising Star” by Tourism Accommodation Australia in 2018.
15th April 2023
Grand Pacific Hotel introduces signature cocktail, a celebration of rich heritage
The Grand Pacific Hotel, a landmark and icon in Suva, Fiji, has introduced its very own signature cocktail, the GPH G and Tea, as a celebration of the hotel’s rich heritage.
The GPH G and Tea is a carefully curated cocktail that showcases the best of Fijian craftsmanship, produce, and the tradition and history of Suva’s most glamorous hotel. The hotel, which opened its doors in 1914, has welcomed many notable guests throughout its history including Dame Nellie Melba, Charles Kingsford Smith, and Her Majesty Queen Elizabeth II.
Inspired by the hotel’s long-standing tradition of high teas on the balcony, the GPH G and Tea is a multi-layered cocktail that features Earl Grey tea and dried Fijian Batiri orange, which is reminiscent of marmalade. It is perfectly complemented by Fiji’s own Blue Turtle Gin, which results in a refreshing and unique taste experience.
“The GPH G and Tea is a testament to the hotel’s enduring legacy and commitment to providing guests with authentic experiences. We are proud to introduce this signature cocktail with Distillery & Co., which pays homage to our rich heritage and captures the essence of Fijian craftsmanship and culture,” commented Lachlan Walker, Area General Manager, IHG South Pacific.
The GPH G and Tea is now available to guests at the Grand Pacific Hotel, served with the hotel’s famous roasted chilli lime peanuts. Guests can indulge in this iconic cocktail while taking in the stunning views of Suva Harbour from one of the Pacific’s most distinguished hotels.
