About Aaron & Tanya Magee and Chook Pen Inn

The Magees run a successful business on the NSW Central Coast and have always had a love of great food. When the opportunity arose to partner with Peter Kuruvita to distribute his delicious range of sauces, pickles and condiments, they saw an opportunity to bring the great taste of these products to fellow food lovers all over Australia.

There are more products to come and Chook Pen Inn will soon become a by-word for great quality food products.

About Peter Kuruvita and Flying Fish Restaurant

Surrounded by breathtaking views of Sydney Harbour, Flying Fish Restaurant delivers a new and unique Sydney dining experience. Head Chef Peter Kuruvita has created an inspirational menu of fresh seafood and seasonal delights. Situated at the maritime heritage site of Jones Bay Wharf Pyrmont, Flying Fish has a cellar that rivals the best in Sydney, caters for private dining and special events, and seats up to 140 people.

Peter Kuruvita was born in London, UK in October 1963. From a very young age a range of rich cultures inspired Peter; his childhood memories are filled with the collaborative influences of his Austrian mother and Sri Lankan father.

In 1967, Peter's family moved to his father's hometown of Colombo, Sri Lanka where life was very colourful through the eyes of a young child. Peter vividly recalls his grandmother's primitive kitchen - "There was no gas or electricity, just a simple wood stove."

Growing up in Sri Lanka, Peter spent his early childhood alongside his grandmother watching and preparing family meals created from ancient Sri Lankan spice recipes that had been passed down from earlier generations.  This strong sense of family combined with Peter's early association with food has continually inspired him throughout his career.

In 1974 Peter’s family moved to Sydney Australia, where he commenced high school and elected to study home economics. Upon completing his studies Peter followed his passion and started a chef apprenticeship at East Sydney TAFE. He later moved over to complete his final year at the new Ryde Catering College.

Peter's first working role was in the kitchen at Crabapple, a local seafood restaurant located in the southern Sydney suburb of Mortdale where he remained until 1981 and then moved over to complete his studies and gain further experience working alongside Greg Doyle, at the very fashionable Rogues restaurant & nightclub, where he worked for the next two years.

Upon completing his apprenticeship in 1982, Peter took up a role in the commis chef position at the One Star Michelin restaurant: Rue St Jacques. Following, Peter secured a chef role working alongside the Roux brothers at the Three Star Michelin restaurant: The Waterside Inn, Bray England.

In early 1984, took up the sous chef position at Neil Perry's new restaurant: Blue Water Grill, at Bondi Beach. Following a triumphant twelve months in this position Peter was approached by Michael McMahon to run the kitchen at the renowned Barrenjoey House, Palm Beach, during his leadership the restaurant was awarded a Sydney Morning Herald One Chef Hat rating.

Mid 1988, Tony Bilson launched his new restaurant Bilsons at Circular Quay and for the first few months Peter shared the head chef role, prior to taking up the executive chef position for the following 6 ½ years.  Throughout Peter's stint at Bilsons the restaurant received a Sydney Morning Herald Two Chef Hat rating.

In 1997 Peter and his wife Karen moved back to Sydney and opened their own restaurant - Avalon at Bondi. This small neighbourhood restaurant served up an inspiring range of modern Australian meals to the locals of Sydney, for the next two years.

In 1999 Peter was recruited as the executive chef/food & beverage manager at the All Seasons Hotel, Darling Harbour. Peter worked in this position up until the end of 2000. Later he accepted a consultancy chef position at the Kupu Kupu Barong Resort, Bali.

In early 2001 Peter took up the executive chef role at the internationally acclaimed Hayman Island Resort, Great Barrier Reef - Queensland, Australia. Peter's brief on accepting this position was to reposition Hayman, not only as a leading resort of the world, but to increase the profile of the nine food and beverage resort outlets and deliver this five-star luxury resort as a leading food and wine destination.

Throughout Peter's stint Hayman Island received a series of awards including TOURISM + LEISURE (US) MAGAZINE 'Best Restaurant, Australia and South Pacific' ¡V World's Best Awards 2002.
In April 2003 Peter returned to Sydney, with his family, in preparation of launching his biggest project to date: the impressive Flying Fish restaurant - in collaboration with co- owner Con Dedes.
Following the opening of Flying Fish Sydney, in 2008 Peter was asked to open Flying Fish Fiji, located on the grounds of the Sheraton Denarau.

In July 2008, to celebrate the 21st Anniversary of Dilmah, Peter led a team of eight celebrated chefs and restaurateurs from prestigious Australian establishments to Sri Lanka to film “The Chef & the Tea Maker”. Peter was responsible for putting together the team of culinary experts for a unique journey into the culinary art of tea.

Peter has a reputation in the Australian culinary circles as an expert on seafood and he has a strong stance on seafood sustainability. He continues to develop the Flying Fish brand and in 2008 launched a range of products along with his cookbook “Serendip.”

Peter consults to a variety of businesses in the food and beverage world and has been a guest chef in many countries including the Westin hotel Beijing and New World Hotel Ho Chi Mihn City Vietnam.

In April 2010, Peter will once again return to his roots to film a documentary series titled “Serendip my Sri Lankan journey.” The eight part series will provide viewers with an insight into the delights of Sri Lankan food and culture. The series will screen on SBS TV in late 2010.