Following two years at the Crimson Resort & Spa in the Philippines, Stuart Blair returns to Fiji as executive chef or the Sofitel Fiji Resort & Spa on Denarau Island in Nadi. His experience on tropical isles also includes the Maldives, Seychelles, Caribbean, Bali, Vietnam, and Malaysia.
As a noted leader in the spa and organic cuisine movement, the Australian-born chef utilizes the freshest local ingredients infused with touches of Pacific Rim and global gastronomy in his creative menus as well as cooking classes for resort guests. He’s hosted functions for the Malaysian and other royal families as well as celebs such as Elizabeth Hurley and The Rolling Stones. A food celebrity in his own right, Blair has been a frequent guest on TV cooking shows in Australia, Bali and Singapore.
Offering the island nation’s largest fully integrated conference venue, the Sofitel is one of Fiji’s premier event facilities. Its ballroom seats 640 banquet style or 800 for cocktails, and its technically-advanced meeting rooms and options for outdoor and private venues range from beach and poolside terrace functions to a stately lawn or a Fijian bure (wood hut with a straw roof).
Blair’s talents and team promise to be a notable force in Fiji’s growing dining scene.
