CELEBRITY CHEF

PETER KURUVITA

From Sri Lanka, I’ve gained Buddhism, the love of family, respect for others and being well-turned out before you leave the house

She was 18, olive skinned and sported a freckle masquerading as a bindi in the middle of her forehead. The head chef looked at the restaurant’s newest junior waitress, saw that faux bindi, thought she was Sri Lankan (or Indian) and struck up a conversation that hasn’t waned in 32 years.

That was how Peter Jayantha Kuruvita met his soul mate Karen – who besides being an amazing life partner is also his business manager, financial controller, PR agent and surfing companion.

Peter had three childhoods: in London, Colombo and Sydney.

When he was four, his father Wickramapala converted a van into a camper and took his Austrian wife Lily and their three boys overland from London to Sri Lanka through Europe, Turkey, Iraq, Afghanistan, Pakistan and India. Their extended family in Sri Lanka spoiled young Peter – who while getting his hands dirty on his father’s lathe machines would also follow his grandmother and aunts around the kitchen.

Peter’s 13th birthday was in Sydney when the family decided to migrate… and it marked the beginning of troubled teen years. Legally allowed to leave school at the age of 15 years and nine months, Peter dropped out; but not before he promised his father to shadow him at work and make himself useful.

But Wickramapala noticed Peter’s enthusiasm in the kitchen; and not long after that, he drove Peter to a nearby restaurant and told him to apply for a job. Peter was immediately hired – to cut garlic bread.

This celebrity chef, who has published three books, is now one of the most recognised on television. He’s the restaurateur behind the Flying Fish chain and Noosa Beach House among others.

Peter Kuruvita is a devoted family man who only sees the brighter side of life. Quite the grease monkey, he wishes there was more time to spend restoring his vintage motorcycles. In the meantime, he’s proud that he managed to perfect the art of making sourdough during the lockdown.

My restaurant kitchens are organised and run with military precision in an empowering environment that produces food we are passionate about