Following a multi-million-dollar, resort-wide renewal and reopening in April 2026, Jean-Michel Cousteau Resort Fiji has announced the appointment of acclaimed Australian Chef (ex-Rockpool Bar & Grill and Flying Fish Fiji) Shaun Thomson as Executive Chef, marking the next milestone in the evolution of the iconic luxury retreat.
Bringing more than 19 years of experience, Thomson will lead all dining experiences across the resort, introducing a refreshed culinary vision.
He began his culinary career working alongside some of Australia’s most respected chefs, including Neil Perry at Rockpool Bar & Grill, Cory Campbell at Kokomo Private Island and Peter Kuruvita at Flying Fish Fiji. Experiences that shaped his approach to cuisine, centred on premium seafood, seasonal ingredients and locally sourced produce, while balancing refined technique with an approachable destination-led style of dining.
Thomson has built an impressive career spanning Australia, Fiji, Bali and the wider Asia-Pacific region. His appointment reflects the resort’s commitment to meaningful connection to community with a culinary philosophy deeply rooted in a sense of place. Drawing inspiration from local communities, seasonal produce and the unique flavours of each destination, Thomson’s approach celebrates authentic, destination-led dining while honouring the people and landscapes that shape every experience.
“My vision is to create dining experiences that are deeply rooted in place. Every menu will reflect the rhythms of the seasons and celebrate the produce of Savusavu and the wider Vanua Levu region. From reef to rainforest, sustainability, authenticity and exceptional flavour will be at the heart of everything we do,” said Shaun Thomson, Executive Chef at Jean-Michel Cousteau Resort.
Drawing inspiration from the abundant land and waters of Savusavu and the wider Vanua Levu region, Thomson will work closely with local farmers, fishermen and artisan producers to create seasonal menus that showcase the area’s pristine seafood, tropical fruits, native herbs, organic vegetables and other locally sourced ingredients. Each dish will celebrate the distinctive flavours of northern Fiji while supporting the local communities and producers whose knowledge and craftsmanship are integral to the destination.
As part of the resort’s continued evolution, guests can look forward to new dining concepts and immersive culinary experiences that further strengthen Jean-Michel Cousteau Resort’s longstanding commitment to responsible luxury and authentic Fijian hospitality.
