Introducing Chef Shamim Ali
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.
This article was produced with content supplied by Grand Pacific Fiji and is a Signature Luxury Travel & Style digital exclusive. Be the first to see more exclusive online content by subscribing to the enewsletter.
