Star Privilege Pacific
Star Privilege Pacific Membership Card
Welcome to Star Privilege Pacific, the membership program which offers members exclusive accommodation and dining benefits in Australia and the Pacific. Call to speak with our Contact Centre by phone at 1300 723 402. We look forward to hearing from you!

MEMBER-ONLY HOTEL RATE. BOOK NOW >
Country
City
Hotel
Restaurant
 
Member Services
 
Account activation
Forgotten your password?
Trouble logging in?
Frequently asked questions
Terms and conditions
 
Room reservations
For assistance with room reservations, please contact the Starwood Customer Contact Centre
Australia: 1800 811 829.
 
 
The Westin Denarau Island Resort & Spa, Fiji
     Chef De Cuisine Complex Tanveer Kwatra
Denarau Island, PO Box 9081 Nadi Airport • Fiji
Phone: +679 675 0000 • Fax: +679 675 0259 Email us
http://www.westindenarauisland.com/
About Chef De Cuisine Complex Tanveer Kwatra
From Agra to Melbourne to Fiji, the culinary journey for Chef Tanveer Kwatra, Chef de cuisine for the Complex Sheraton and Westin Resort Fiji has been a big learning experience. Born in Agra, tanveer Kwatra has worked with leading five star hotels in India, trained and worked with Michelin star chefs and has had the experience of working for a casino in Melbourne where he got the opportunity to cook for top sporting personalities, big names in Hollywood, world politicians and gamblers.

Tanveer Kwatra joined the Sheraton and Westin Resort Fiji from Crown Casino Melbourne where he was the Chef at Crown’s flagship restaurant, Number 8 Restaurant & Wine Bar. He specialises in modern Australian cuisine which, according to him, is nothing but modern European food - primarily French and Italian delicacies with Asian fusion. “I describe it as quite bold, rustic and a cuisine of diverse cultures. I also enjoy pan Asian cuisine for a simple reason that it has different flavours to play with and helps a chef to showcase fresh produce.”

Born: Agra

Home: Agra

Age: 25

School: William Angliss Institute of Tafe

Inspiration: I get inspiration from freshest and local produce to bring out natural elements and flavour on a plate

Tools: Creativity. Mini spatula lifter, chef’s knife, combination of vacuum pack machine and combi oven which helps me in sous vide cooking.

Favourite Dish to Cook at Home: Perfectly cooked risotto or and aromatic curry

Most Inspirational Chefs: Philippe Mouchel, Michael bannerman, Atul Kochhar

Most Used Coobook: Pier Cookbook by Greg dyole, Cookbook by Nobu

What makes for success: Passion for industry and smart and organized work culture leads to sucess

Any Favourite Ingredients: Lemon, lime, garlic, ginger, vinegars like sherry, red wine, champagne, fresh herbs, seafood and meat.

 


 
 
Bookmark and Share