MADE IN SRI LANKA

Peter Kuruvita

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PROFILED BY Savithri Rodrigo

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.

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.

Q: What are the best lessons you’ve learned during lockdown?
A: We work too hard for too long and for too little in the hospitality industry in Australia. The focus should be more on family and making health a priority.

Q: How much of your heritage is reflected in you?
A: I’m a chameleon – put me anywhere and I’ll assimilate. From Sri Lanka, I’ve gained Buddhism, the love of family, respect for others and being well-turned out before you leave the house.
The Australian side of me is fun loving and outdoorsy. And the Austrian part is a passion for food, connection to Europe and love of classical music, which my mum had flowing through our home.

Q: So who cooks at home?
A: I generally cook; and when I don’t, Karen does. Our kitchen table could have anything from around the world. Chicken satay, which was the first dish I learned to cook at Crabapple (the first restaurant I worked at), still remains a hot favourite even 40 years later.

Q: Are your children kitchen oriented too?
A: Yes, everyone cooks. Our son Marley is the most adventurous, trying out dishes he sees on YouTube.

Q: And what’s family time like?
A: We surf and fish a lot. Downtime would be watching a film together and lots of conversation.

Q: How did you manage your first stint as the Executive Chef of Hayman Island Resort?
A: I had been made redundant. We had two babies, a mortgage to pay and no money in the bank. The job was daunting because I had to overlook 120 chefs, 50 kitchen hands, nine restaurants, two room service restaurants, cook 500 staff meals daily and take on the procurement for this million dollar resort, which hosted the very rich.
I really didn’t know what I was doing but my dad always said: “Listen and learn. Someone will come along and teach you how.” And that’s exactly what happened.

Q: What are your restaurant kitchens like?
A: My restaurant kitchens are organised and run with military precision in an empowering environment that produces food we are passionate about.