Chef Jean-Marc Ruzzene
By JYOTI PRATIBHA
The Sofitel Fiji Resort and Spa has taken the next step in its gourmet tour de force on fine food in Fiji.
This by way of consolidating its elegant approach to Pacific dining with the appointment of experienced French Executive Chef, Jean-Marc Ruzzene.
Chef Ruzzene’s arrival follows the departure of the resort’s award-winning former Executive Chef and local culinary identity Brendon Coffey who departed in February after more than seven years with the resort.
Chef Ruzzene said he is looking forward to further building the resort’s deep appreciation for local flavours and a respect for international cuisine, cultivated by his predecessor Chef Coffey.
“As a result of Brendon’s passion for Fijian food and ingredients I’ve inherited not only a seasoned team of talented local chefs but an amazing onsite garden and hotel farm with fresh ingredients for inspiration,” Chef Ruzzene said.
“I hope to add my own unique European approach and Michelin star background to what is already a well-regarded and established reputation at this resort for serving up innovative and sophisticated dining options for guests.”
Beginnings
Chef Ruzzene started his career in France at the renowned three-star Michelin establishment, Yves Thuries before heading to Germany to join the Queens Hotel Bermen.
He later returned to France working first at two-star Michelin restaurant Le puit St Jacques and then at one-star Michelin restaurant Le Hittau. This was followed by a three year stint at the Sheraton Skyline in London before moving to the Philippines to assist the Westin Manila Plaza with its year-long Beaujolais Nouveau Celebrations.
Chef Ruzzene decided to emigrate and settle in Australia, taking on the role of Sous Chef at Brisbane’s Royal on the Park almost a decade ago. A career highlight in Australia was his role at Queensland’s Government House and the “Office of the Governor”.
Ties perfectly
Sofitel Fiji Resort & Spa General Manager Simon Jinks says Chef Ruzzene French pedigree ties in perfectly with the Sofitel’s brand’s proud Parisian origins and distinct European approach to hospitality and cuisine.
“It’s a timely appointment as Jean-Marc joins the resort’s new Director of Food & Beverage Jean-Francois Delahaye who is also French,” says Mr Jinks.
“Together I think they represent the start of a fresh and exciting new era for Sofitel Fiji which will only strengthen our credentials as the region’s best foodie destination.”