Tourism to capitalise on ocean-to-plate journey
Hope for Fiji to become leaders in this sector of the industry
In tourism, Fiji wants to be leaders in the Food and Beverage sector. Tourism Fiji chief executive officer Brent Hill said this during the launch of Australian signature chef Matt Moran’s partnership with Marriott International where guests and international and local media dined in a signature three-course meal paired with wines.
The dinner was attended by around 80 people.
“We’ve actually been commissioning some research recently where the second highest factor for tourists to choose a location is food and drink,” he said.
“When we looked at it from that perspective, we really wanted to promote Fiji’s food and drink.
“Events like this, where you have celebrity chefs from Australia team up with our local chefs to talk about new food venues like Tatavu, is really perfect.”
“People are taking note. That’s a really good thing. It’s huge. We need to really capitalise on that interest in ocean to plate, farm to plate,” he said.
He brought three chefs to explore Fijian delicacy to include in a menu back home in Australia.
According to multi-property vicepresident Fiji and Samoa Marriott International and general manager Westin and Sheraton Resort Fiji complex, Neeraj Chadha, part of the renovations at the property, included the food and beverage sector.
Tappoo Group of Companies director, Kaushal Tappoo, partnered with Marriott to bring the best of Italian, French, Australian, and NZ wines.
“Locals and tourists alike have come to enjoy the gourmet dinner and stunning wines. The confidence in Fiji tourism is evident.”
When we looked at it from that perspective, we really wanted to promote Fiji’s food and drink. Events like this, where you have celebrity chefs from Australia team up with our local chefs to talk about new food venues like Tatavu, is really perfect Brent Hill Tourism Fiji chief executive officer