From the delectable patisseries at GPH Bakery to the mouth-watering in-room dining comforts, our venues, like Levuka Restaurant and Na Toba Bar, boast bold culinary concepts. The talented chefs bring their passion to life, presenting flavour combinations that are fresher and brighter, leaving you craving for more.


The man at the helm of Grand Pacific Hotels kitchen, Chef Shamim Ali.  

24th August 2023 (Suva, Fiji): Meet the culinary maestro, Chef Shamim Ali, whose passion for Pacific flavours and unique ingredients takes diners on a gastronomic adventure. As the first-season winner in Pacific Island Food Revolution’s cook-off challenges that tests creativity, technical skills, and ability to work under pressure, he constantly seeks new challenges and has travelled across the Pacific to the Maldives in the South Indian Ocean. Now, he’s using his experience to create amazing fusion flavours at the Grand Pacific Hotel.    

Chef Shamim Ali treats each day as a Master Chef competition – pushing boundaries to deliver unforgettable dining experiences. From coordinating a full-course Pacific-flavours-inspired dining experience for Pacific Island Food Revolution, a one-of-its-kind food show, to journeying through the unique flavours and ingredients of Maldives, every day brings a new opportunity for Executive Chef Shamim Ali to put his culinary skills to the test.  

“I’m always looking for challenges,” he says. “Grand Pacific Hotel is renowned for hosting iconic events, VIPs, dignitaries, and experienced travellers. Every day’s journey is like competing on Master Chef – it’s one challenge after another but with so many rewards along the way.  

For Chef Shamim’s ever-evolving menus, precision planning is essential – as is creativity. Given the expectations from our guests and expecting an unforgettable dining experience, there is always an opportunity to heighten the experience. His culinary style revolves around using local ingredients and traditional cooking methods while infusing innovative elements. The result is a harmonious symphony of flavours that tantalizes the taste buds and creates unforgettable memories.  

His gastronomical adventure began in the heart of his family’s kitchen, where he observed his mother preparing meals that celebrated their diverse heritage. As the eldest of three brothers, he took an active interest in prepping meals, and it was here that the seeds of his love for cooking were sown. The merging of two distinct ethnicities within his family sparked his fascination with blending flavours, techniques, and traditions. 

After formal culinary training at the Fiji Institute of Technology (now FNU), Chef Shamim’s journey in the culinary world began as a kitchen steward at Holiday Inn Suva, an IHG Hotel. From there, he embarked on a whirlwind tour, venturing into some of Fiji’s finest restaurants, such as Chefs Restaurants and Indigo at Port Denarau. He also honed his skills at luxurious island resorts like Tokoriki Island Resort, Six Senses Malolo, and embraced a new adventure by re-opening the kitchen at Tropica Island Resort after COVID-19. He was also a part-time tutor at Service Pro, sharing his knowledge and skills with aspiring chefs and further contributing to the culinary community.  

Chef Shamim’s pursuit of excellence in his craft led him overseas to experience the world of contemporary French cuisine at the prestigious Le Cordon Bleu in Wellington, New Zealand. This exposure to international culinary techniques added to his repertoire and enriched his culinary philosophy.  

For Shamim, being a chef is not merely about preparing food; it’s about crafting happiness through each delectable bite. He finds immense satisfaction in witnessing guests leave with contentment and smiles, knowing he has played a part in creating unforgettable moments.  

Chef Shamim Ali’s culinary journey has been filled with unforgettable moments, but one that truly reaffirmed his passion was representing Fiji in the Pacific Island Food Revolution. Here, he curated dishes sourced from local farmers, creating healthy food to combat and minimize the prevalence of non-communicable diseases in the Pacific. It was a pivotal moment that reminded him of the profound impact food can have on people’s lives. 

In the words of renowned Chef Thomas Keller, “A recipe has no soul; we, as cooks, must bring soul to the recipe.” Chef Shamim Ali personifies this sentiment with every dish he presents. His culinary prowess and dedication have made him an inspiration not only to aspiring chefs but also to all food enthusiasts. From Pacific Island Food Revolution to the heart of Grand Pacific Hotel, Chef Shamim Ali’s culinary expertise shines through, making each dining experience an exceptional event. 

Learn more about Restaurants & Bars at Grand Pacific Hotel on  


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Media Contact

[Krishnil Prasad, +679 673 3300 +679 998 2641]


Notes to Editors

About Grand Pacific Hotel 

Experience the ultimate in luxury at the Grand Pacific Hotel, a 5-star heritage property located on Suva Waterfront. With 113 beautiful rooms & suites, newly-built meeting and event spaces, elevated restaurant & bars, and warm Fijian hospitality, it’s the perfect destination for discerning travellers. Immerse yourself in the history and charm of Fiji and its heritage while enjoying panoramic views and modern amenities. Discover the magic of the Grand Pacific Hotel. 

The Grand Pacific Hotel has been an icon of the South Pacific for over a century. The Hotel reopened in May 2014 on the hundredth anniversary of its original opening and has already regained its place as the “grand old lady” of the Pacific – a wonderful blend of fascinating colonial architecture and history combined with magnificent Fijian hospitality and friendliness.  

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With a family of 18 hotel brands and IHG One Rewards, one of the world’s largest hotel loyalty programmes, IHG has over 6,000 open hotels in over 100 countries, and more than 1,800 in the development pipeline. 

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