In addition to our extraordinary local chefs, The Wakaya Club & Spa has an International Guest Chef program that brings highly acclaimed talent into the Wakaya kitchen for exciting intervals of creative collaboration resulting in many festive occasions of exciting dining.

Guest chefs have included Jim Coleman, Charles Dale, Greg Doyle, Vincent Rae, Nobu Matsuhisa, Grant McPherson, Masa Takayama and Charlie Trotter, among others.

Australian Gourmet Traveller Magazine explains, “Evidence of a visiting chef program can be found in the Wakaya Club kitchen in Nobu Matsuhisa’s sashimi and Charlie Trotter’s perfected ratatouille. Visiting American chef-gurus Matsuhisa and Trotter each spent time working over Wakaya Club’s stoves and left with effusive expressions of praise for the kitchen team. Yes, for all their modesty, these Fijians are fine culinary artisans.”

The Wakaya Club & Spa also prepares its cuisine using gourmet food products from Simon Johnson, Australia’s leading purveyer of quality foods. In particular, our Chefs use Simon Johnson’s Virgin Olive Oil exclusively.

Simon Johnson has been a guest of The Wakaya Club & Spa kitchen and is quoted as saying “Quality is my obsession, uniqueness my passion, flavour my primary objective” and we agree!

To find out more about Simon Johnson and his wonderful array of interesting foods, please visit: Simon Johnson.

Chef Charles Dale

Chef Nobu Matsuhisa

Chef Greg Doyle