Executive chef at the Sofitel Fiji Resort & Spa Brendon Coffey, left, with the resort’s general manager Adam Laker at the 2011 HM Awards for Hotel and Accommodation Excellence in Sydney on September 2, 2011.
By Rama Gaind
AFTER having stayed at the Sofitel Fiji Resort & Spa earlier this year, it was no surprise to learn of the recent honour bestowed on the resort’s executive chef, Brendon Coffey, at a ceremony in Sydney.
He was awarded the ‘Chef of the Year’ accolade at the 2011 HM Awards for Hotel and Accommodation Excellence on September 2.
Brendon accepted the award before a record crowd of 600 hoteliers, industry leaders and major suppliers during a gala ceremony at Sydney’s Town Hall.
It was his second consecutive nomination for chef of the year, following his inaugural appearance at the 2010 HM Awards.
Even the general manager of Sofitel Fiji Resort & Spa, Adam Laker, received recognition at this year’s event, winning a highly commended accolade in the Category of Best South Pacific General Manager.
Distinctive style
During our short stay at the resort, my husband and I were equally impressed by Brendon’s philosophies about food, the variety, fresh ingredients and appetising array of dishes that were always on offer.
Fine dining at Sofitel Fiji’s restaurant, V, hit the right note with a memorable ambience, wholesome, satisfying flavours and impeccable service. It was obvious that Brendon’s blend of classical, modern and ethnic flavours had imparted delectable sensation to the tastebuds!
He champions the use of “seasonal produce and local spices, fresh fruits and herbs to infuse and influence the recipes we develop for our guests in the Sofitel kitchen”.
Brendon has a simple viewpoint: to incorporate more distinctive island ingredients into the hotel menus. For the past six years, Brendon has lovingly promoted the use of local produce, encouraging local suppliers to sell directly to the kitchen door – fishermen bearing red-flame snapper, mud crabs from the Denarau mangroves, farmers with boxes of fruit and vegetables. Visits to the markets in Nadi and the smaller one in nearby Mamaka help keep Brendon familiar with what’s on offer.
Seasonal influences
Seeking a lifestyle change, Brendon Coffey moved to Fiji with his Fijian-Indian wife Sharon (also a chef) and their then 11-year old daughter Natasha from Auckland to become executive chef at the Sofitel Fiji Resort & Spa.
His wife’s heritage, her cooking and Fiji’s lively blend of Indian and Pacific island flavours continue to passionately influence Brendon. “In Fiji people cook with whatever’s growing in the garden,” he says. “I try to do the same, using the seasonal produce and local spices, fresh fruits and herbs to infuse and influence the recipes we develop for our guests in the Sofitel kitchen.”
He also acknowledges that while the award was a great recognition for the Sofitel team, it was actually a “tremendous honour for the emerging Fiji cuisine scene. It demonstrates just how far we’ve come in a short few years, and that we are finally earning real notoriety on an international scale”.
“I’m proud to say that at our hotel we’ve set some great precedents in using local and organic foods in recent years, and blending Fijian produce with southern Indian cuisine,” Brendon says. “At the end of the day, we’re just trying to loosen up our food style with contemporary menus that reflect Fiji’s multicultural and laidback lifestyle.”
Brendon is also responsible for driving Sofitel’s commitment to supporting the region’s villages and food growers, working with local initiative FRIEND (the Foundation for Rural Intergrated Enterprises ‘N’ Development) to assist rural village communities develop food wares and products such as jam and tamarind chutney for sale at the hotel and beyond.
HM awards
The HM Awards for Hotel & Accommodation Excellence are now in their ninth year and are the leading awards for the accommodation industry in the region. A record 1600 entries were received in 2011, with a judging panel of more than 20 judges comprised of travel professionals and judges selecting the finalists from across 48 varied categories that recognise excellence from people and departments to properties and chains.
Sofitel Luxury Hotels in the Pacific region received nominations across an impressive 27 categories this year, including Hotel Brand of the Year – a title they won in 2010 and received a highly commended in 2011.
DETAILS
Sofitel Fiji Resort & Spa
Denarau Island, Fiji
Private mail Bag 396, Nadi Airport, Fiji
Telephone (679) 675 1111
Email [email protected]
Website: www.sofitel.com
