Born in London, Peter Kuruvita spent time as a child in Sri Lanka where he was introduced to the delights of cooking by watching his grandmother prepare ancient Sri Lankan dishes in her simple kitchen.
Moving to Sydney, Peter worked alongside Greg Doyle at Rogues restaurant and nightclub, where Doyle introduced him to the finer side of cooking, followed by a stint at the one Michelin star Rue St Jacques in London. Peter has since worked at hotels and resorts all over the world and some of Sydney’s top restaurants (Barrenjoey House; Bilson’s; Hayman Island Resort).
Drawing on his extensive international experience, Peter now owns and runs his own restaurant, the beautiful Flying Fish in Pyrmont, where he cooks delicious modern Australian dishes with a strong seafood focus.
Peter finds inspiration among his peers and cites Ferran Adria (El Bulli), Thomas Keller (French Laundry) and Neil Perry (Rockpool) as key influences.
Cooking on days off usually involves something simple, although curry once-a-week is a must