Executive chef, Misiwata Namal, brings more than 15 years of culinary experience from around the South Pacific; including most recently, the role of executive chef/ F&B manager at Tokatoka Resort Hotel in Nadi. Sous chef, Tokoni Cakautini, joins the Sinalei family from Namale Resort in Fiji where he was head chef, and his career spans a list of other top Fijian resorts.
Together, the two chefs are responsible for the resort’s over-the-water restaurant, Ava I Toga and traditional Samoan restaurant, Laumosooi. Sinalei’s culinary philosophy is ‘fresh, local and honest food’ and each menu is developed according to the resort’s farm-and-ocean-toplate concept. www.sinalei.com